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!
Brunch Round Up
Last week I was able to participate in Brunch Week and it was so fun! 31 other food bloggers participated as well and I have links to all their recipes, too! If you’re looking for delicious brunch, we’ve got something for everyone from meat lovers to vegans and savory to sweet. There are recipes that were shared last week for everyone to have a memorable brunch!
Here are the recipes I shared:
Egg White Quesadillas with a Cilantro-Lime Ranch Pesto + 21 other brunch recipes
Honey Poached Pear Sundae with Banana “Ice Cream” + 35 other brunch recipes
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!!!
