Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
A quick creamy tomato sauce, tender noodles topped with lots of cheese; this pasta bake casseroles is a cinch to put together. Meatless Monday just got more delicious (or you can add in some sausage or shredded chicken if you’d like)! With heaps of flavor and super simple prep, everyone loves this dish. Easy Pasta Bake We are absolutely loving this recipe right now because not only is it super easy to make , but the ingredients are often on hand for me! Who doesn’t love a creamy tomatoey, cheesy pasta dish? It’s a favorite with the kids, and hearty enough to satisfy those big appetites! No meat is needed in this dish but it is easy to adapt…. add in ground sausage, rotisserie chicken or leftover roasted vegetables . Ingredients & Variations The basics for this recipe are pasta, marinara, cream and loads of cheese! PASTA I used penne in this recipe, but any medium pasta will work great. MARINARA Store-bought or homemade will both taste amazing. Pasta sauce can be use...
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire. So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all. What to Look For First things...
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