Roasted Vegetables with Balsamic Vinegar and Italian Seasoning

Roasted Vegetables with Balsamic Vinegar and Italian Seasoning

Roasted Vegetables with Balsamic Vinegar and Italian Seasoning Serves 6 Ingredients: 4 medium Carrots, cut into 1” thick circles (We used Trader Joe’s Multi Color Carrots) ½ pound of brussels sprouts (cut in half) 5 small Red or Yukon Gold Potatoes cut into 1”...
Todd’s Chiptole Black Bean Pumpkin Chili

Todd’s Chiptole Black Bean Pumpkin Chili

This delicious meal is great during the fall, and easy to make. It combines black beans, with the smokiness of chiptole, and the smoothness of pumpkin. Enjoy it on your next cold night.  This recipe serves 4 people. Todd’s Black Bean, Chipotle, Pumpkin Chili...
Spicy Golden Yukon Potato Curry

Spicy Golden Yukon Potato Curry

Spicy Yukon Gold Potato Curry Prep: 30 m Cook: 30 m Ready: 1 h Makes 6 Servings Ingredients 5 Yukon gold potatoes, cubed (peeled if desired) 3 carrots, cubed (peeled if desired) 2 tablespoons olive oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground...

Vegetable Tikka Masala

The rich flavors from this dish were inspired from different Indian recipes found online.  We love the heat level of this tikka masala. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor...

Vegetable and Quinoa Soup

Todd was back in the kitchen yesterday, and decided to use up the quinoa from last week. This healthy soup is perfect for a chilly day and it freezes well too! It is vegan as well. If you decide to make this soup, or any of the recipes Todd posts, feel free to take...

Todd’s Southwest Quinoa Bowl with Tofu

This is another recipe created this week by Chef Todd. This recipe is vegan, but you can easily substitute chicken breast for the tofu. There is a decent amount of heat from the chili’s in the diced tomatoes, but if you want more heat add your favorite chili...