New American Food Creator
Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils. They’re delicious so you’re welcome. Also, this is a great recipe to use up the last of your marinara sauce. This is a bit of a kitchen sink soup, so add whatever vegetables you have… Continue reading Lentil Soup
This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin. Ingredients 1 Tbsp. olive oil½… Continue reading Beet and Pumpkin Soup
Fall is a time of transition. While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather. This can be reflected in our cooking. My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked. This recipe represents the transitional season of Fall, utilizing the… Continue reading Beet Falafel with Roasted Sweet Potato
Kaitlyn Anne Thomas 