In case you haven’t noticed, I have been on a writing sabbatical for the past few months due to a crazy busy season at work. I couldn’t be happier to be back than with a challenge! Motivated by creativity and deadlines, I bring you this fantastic risotto as part of the Very Vegetarian Recipe Challenge given by Plated and Oxo!
Veggie Skewers
I have a ridiculously easy recipe for you today – and I ain’t foolin’! These veggies were inspired by some friends. You know when you’re invited to a potluck and you can’t decide what to make. I polled the friends who would be at the party and settled on these healthy, oh so tasty veggie skewers.
Choose whatever vegetables you fancy. I love pairing the above pictured vegetables together: red bell pepper, yellow squash, zucchini, sweet onion, baby portobello mushrooms, and I added pineapple, too! The veggies are interchangeable. You could try it with broccoli, carrots, or asparagus. The secret is in the marinade – which is so easy!!!
Israeli Couscous
One of my favorite things to do is replicating delicious restaurant dishes at home in healthier versions. I am a J. Alexander’s fan and feel I’ve pretty much nailed their Israeli Couscous recipe (though my husband says I improved upon it!) This recipe is creamy, slightly spicy, and a has a hint of Middle Eastern flair to it. It’s so delicious that the fact it’s healthy is hardly noticed!
I added a bit of Parmesan cheese as garnish, but it is easily left off for vegan eating. This is one of my favorite on hand recipes because it is a fairly easy dish to whip up on a weeknight as a side or as a main course.
