Sunflower Mac & “Cheese”: #226 of 1000 Sustainable Food Experiments

Sunflower seed cheese? Don’t laugh. Even our most fanatical mac&cheese fan was going back for thirds of this ingenious and tasty creation. Paired with green beans and plant-based meatballs, it makes a completely delicious and nutritious dinner. We will definitely be making this one again and again. Thanks once more to the brilliant Isa DoesContinue reading “Sunflower Mac & “Cheese”: #226 of 1000 Sustainable Food Experiments”

Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requestedContinue reading “Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments”

Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments

Peas, mint, lemon, garlic, tahini, cumin, salt and pepper. It’s not your typical pasta sauce. If you like pesto, it has the same green creaminess, but without the strong pine nut flavor. This recipe was inspired by the Tres Green cookbook. It’s part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments”

Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments

My daughter Megan found this recipe in the book Eat Fresh Food, which is aimed at teen chefs. It’s a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surpriseContinue reading “Creamy Zucchini Pasta Primavera: #139 of 1000 Sustainable Food Experiments”

Rigatoni with Lentil Mushroom Balls and Tomato Sauce: #122 of 1000 Sustainable Food Experiments

We had fun deciding what to call these. They’re not meatballs, so are they plant balls? Bean balls? Vegan balls? Neatballs? Despite all the laughs, they’re actually very delicious. Lentils, mushrooms, and a bunch of yummy sauces and spices make for a hearty and nourishing topping for your favorite pasta. This is part of our 1,000Continue reading “Rigatoni with Lentil Mushroom Balls and Tomato Sauce: #122 of 1000 Sustainable Food Experiments”

Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments

My Italian grandparents used to be famous for their gnocchi, and one summer they showed me how to make them. This is their gnocchi recipe as I remember it, except I like to use butternut squash sometimes instead of potato. If you’re looking for healthy comfort food, look no further! This is part of our 1,000Continue reading “Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments”

Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments

When I don’t know what to make for dinner, I usually throw together some kind of pasta dish. Here we have a lovely garlicky tomato sauce with pinto beans and chopped up greens (baby kale, chard, and spinach), topped with pecorino romano cheese. Most folks went back for seconds! This is part of our 1,000 FoodContinue reading “Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments”

Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments

Stroganoff is one of our regular rotation meals, thanks to my husband’s German-Russian roots. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer. This is part of our 1,000Continue reading “Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments”

Comforting Minestrone: #64 of 1000 Sustainable Food Experiments

This is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls. You can put any veggies you have on hand into minestrone, but this version works well with kids.Continue reading “Comforting Minestrone: #64 of 1000 Sustainable Food Experiments”

Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments

It turns out you can take our homemade chicken tenders recipe and turn it into a fancy adult version, covered with tomato sauce and melted mozzarella cheese. Delicious! We had it with asparagus-mushroom-pasta and extra pecorino romano cheese sprinkled over the top.  This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments”