This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious! 

Print

Spinach Stuffed Shells

Ingredients

• 1 box jumbo pasta shells cooked, drained, and slightly cooled
• 1 box frozen spinach cooked and drained
• 1 container ricotta
• 1 1/2 cup Parmesan grated
• 1 cup Mozzarella shredded
• 1 jar 20-24oz Marinara sauce
• 1 egg

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
• Spoon approximately about 1 tbsp mixture into each pasta shell.
• Spread half the jar of pasta sauce on the bottom of a large baking dish.
• Place the shells in the prepared dish until it is full.
• Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
• Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
• Cover with aluminum foil and bake for 35-40 minutes.
• Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work. 

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly. 

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

 Spoon approximately about 1 tbsp mixture into each pasta shell. 

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese. 

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes. 

Serve hot and enjoy!

The post Pioneer Woman’s Spinach Stuffed Shells appeared first on For the Love of Food.

This fun and delicious smoothie bowl is a colorful breakfast dish everyone will love!

Extra creamy with dragon fruit and coconut milk as a base the smoothie is topped with matcha coconut “grass”, granola “dirt”, and mango “dragon’s gold”. 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win! 

Print

Dragon's Turf Smoothie Bowl 

Makes 1 large smoothie bowl

Ingredients

For the Smoothie:

• 1/4 cup coconut milk
• 1 cup frozen Melissa's Produce dragon fruit chopped
• 1 frozen banana peeled and chopped
• 1/2 cup frozen blueberries
• 1 scoop vanilla protein powder your favorite brand

For the toppings:

• 3 tbsp sweetened shredded coconut
• 1/2 tsp Selefina Spices Matcha Powder
• 1/3 cup mango diced
• 1/4 cup granola

Instructions

• Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.
• Blend until smooth.
• Pour into a wide bowl, filling to the rim and smoothing the top.
• In a small bowl mix together the coconut and matcha powder. It should be fully green and represent grass.
• Now add the toppings in rows on the top of the smoothie bowl.
• Add one or two rows of matcha coconut "grass", then one row of granola "dirt", and then one row of diced mango "dragon gold".
• Serve immediately with a spoon and enjoy!

In a small bowl mix together the coconut and matcha powder. Set aside.

It should be fully green and represent grass.

These beautiful dragon fruits were sent to me from Melissa’s Produce.

I cut it open, diced it up, and added to a freezer bag and let it freeze overnight. 

The best way to make these smoothie bowls is to measure and prep everything and have all the fruits (except mango) frozen and diced. 

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.

Mix until smooth.

I just love the bright pink color!

Pour into a wide bowl. 

Fill to the rim and smooth the top.

Now time to add toppings!

Add one row of granola “dirt”.

Add one or two rows of matcha coconut “grass”.

Delicious and fun to eat!

Then, add one row of diced mango “dragon gold”.

A tasty and hearty way to start your day!

Serve immediately with a spoon and enjoy! 

My husband Ashton dreamed up this fun recipe and I just love how it turned out!

Friday #SpringSweetsWeek Recipes

Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry. 

The post Dragon’s Turf Smoothie Bowl #SpringSweetsWeek appeared first on For the Love of Food.

These sauteed rainbow carrots are glazed with a rich French onion butter.

Serve this bright and colorful side dish at your holiday meals this year.

Print

French Onion Glazed Rainbow Carrots

Makes 4 servings

Ingredients

• 6 large approx 1 lb rainbow carrots, ends removed, peeled and sliced into coins
• 4 tbsp French Onion butter I used Chef Shamy
• 1 cup water

Instructions

• Add the carrots and water to a large skillet.
• Bring a to a simmer and cook over medium heat for 8-10 minutes until tender and water has evaporated.
• Stir in the butter.
• Cook and continue to stir for a few more minutes until coated.
• Serve warm .

Rainbow carrots are such a pretty veggie and they taste delicious too! 

I have been a fan of this butter from Chef Shamy for years since I tried the product at Everything Food Conference. 

Now I buy a few different flavors every time I go to Sam’s Club.  

This French Onion butter is one of my favorites and tastes great on veggies.

Peel, remove the ends, and slice carrots into coins.

Add the carrots and water to a large skillet.

Bring a to a simmer and cook over medium heat for 8-10 minutes until tender.

All of the water should be evaporated. 

Now add a few scoops of butter. I start with 2 or 3 tbsp ad add more if needed. 

Stir in the butter. Cook and continue to stir for a few more minutes until coated.

Serve warm with just about any meal and enjoy!

The post French Onion Glazed Rainbow Carrots appeared first on For the Love of Food.

Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner.  I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger –  For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

39. Pumpkin Soup with Cinnamon Sugar Croutons – For the Love of Food

40. Roasted Carrot and Goats Cheese Salad – Goodie Goodie Lunch Box

41. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

42. Vegan Kung Pao with Tofu, Vegetables & Cashews – Xoxo Bella

43. Honey Ginger Wild Rice Salad – For the Love of Food

44. Southwest Sweet Potato, Black Bean and Rice Skillet – Recipe Runner

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

The post 85+ Meatless Meals for a Healthy New Year! appeared first on For the Love of Food.

This recipe from TikTok has gone viral for good reason!

It’s a simple and easy way to make a family friendly side dish that goes with just about any meal. I have made it many times for my family on busy weeknights.

Check out the recipe below and give it a try in your Air Fryer at home!

Also check out this recipe and many more in my Air Fryer Recipe Roundup!

Print

Air Fryer Green Beans

Ingredients

• 1 lb green beans washed and ends trimmed
• cooking oil I recommend spray avocado or coconut oil, for coating
• salt and pepper to taste
• garlic powder
• onion powder to taste
• 1/4 cup approx Parmesan cheese, grated

Instructions

• Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).
• Season to taste with salt, pepper, garlic powder, and onion powder.
• Close and cook at 400 degrees for 6 minutes.
• Open, shake the basket, and spray again with cooking oil.
• Now add grated Parmesan cheese all over.
• Close and cook at 400 degrees for another 5 minutes.
• Remove to a plate and serve warm.

I start with washed and trimmed fresh green beans. 

Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).

Season to taste with salt, pepper, garlic powder, and onion powder. 
Close and cook at 400 degrees for 6 minutes. 

Open, shake the basket, and spray again with cooking oil. 
Now add grated Parmesan cheese all over.

Close and cook at 400 degrees for another 5 minutes. 

Remove to a plate and serve warm. 

The post TikTok Viral Air Fryer Green Beans appeared first on For the Love of Food.

I love finding new recipes on social media especially viral trends like TikTok videos. Sometimes they turn out amazing and other times they’re duds.

Luckily, this viral Air Fryer Crispy Brussels Sprouts recipe (thanks to user @nourishedbynic) was a homerun and I’ve made it many times now- and always with delicious results!

Check out the recipe below and let me know if you love it too!

Print

Air Fryer Crispy Brussels Sprouts

Ingredients

• 1 lb Brussels Sprouts thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 1/2 tsp honey
• 1/2 tsp salt
• 1/8 tsp black pepper
• pinch red pepper flakes optional

Instructions

• Add thinly sliced Brussels Sprouts to a large bowl and top with remaining ingredients.
• Toss to coat well then pour into Air Fryer basket and spread out evenly.
• Air fry at 375 degrees for 5 minutes.
• Shake basket then air fry for another 5 minutes.
• Pour into a bowl and serve right away.

Notes

If not crispy enough air fry for another 2 minutes. 

Add thinly sliced Brussels Sprouts to a large bowl.

Top with olive oil.

Add honey.

Drizzle on balsamic vinegar.

Add seasonings and toss to coat well.

Pour into Air Fryer basket and spread out evenly.

Air fry at 375 degrees for 5 minutes.

Shake basket then air fry for another 5 minutes. 

If not crispy enough air fry for another 2 minutes. 

Pour into a bowl and serve right away.

This recipe was a hit with our whole family! Give it a try and you’ll love it too.

The post Air Fryer Crispy Brussels Sprouts | TikTok Challenge appeared first on For the Love of Food.

Happy New Year!

We make a traditional lucky New Years meal every year including roasted cabbage. This year I made my Mama’s Hoppin John and this delicious Roasted Cabbage. 

Tender cabbage is oven roasted with onions, carrots, butter, and spices to make a healthy and flavorful side dish.

These simple baked veggies go well with most meals.

Print

Roasted Cabbage and Carrots

Ingredients

• 1 large head cabbage cut into wedges
• 1 yellow onion sliced
• 4 carrots peeled and sliced
• 1 cup chicken broth
• 1/4 cup butter cubed
• seasonings to taste I use garlic salt and cracked black pepper

Instructions

• Preheat the oven to 375 degrees.
• Arrange the cabbage wedges in a 9x13 baking dish or a baking sheet with raised sides.
• Add carrots and onions around the cabbage.
• Pour the chicken broth into the pan.
• Sprinkle the butter over the cabbage and season liberally.
• Cover with foil and bake for 45 minutes.
• Remove the aluminum foil and cook for an additional 15 minutes to brown slightly.
• Serve warm and enjoy.

Notes

Adapted from Dinner at the Zoo blog.

Peel and slice cabbage, onions, and carrots.

Arrange the cabbage wedges in a baking dish.

Add carrots and onions around the cabbage.

Pour the chicken broth into the pan.
Sprinkle the butter over the cabbage and season liberally. I use garlic salt and cracked pepper.

Cover with foil and bake for 45 minutes at 375 degrees.

Remove the aluminum foil and cook for an additional 15 minutes to brown slightly. 

The post Roasted Sheet Pan Cabbage and Carrots appeared first on For the Love of Food.

Talk about a great breakfast!

This Spinach Egg White Wrap is inspired by my favorite on the go breakfast from Starbucks.

A large wheat tortilla is filled with feta cheese, sun dried tomatoes, spinach, and fluffy egg whites for a hearty and healthy wrap to go!

Check out this recipe and many more in my Copycat Coffeehouse Recipe roundup!

Print

Breakfast Spinach Egg White Wrap

Makes 1 wrap

Ingredients

• 2 egg whites {about 1/3 cup}
• 2 cups baby spinach
• 1 tbsp sun dried tomatoes chopped
• 1 tbsp cream cheese spread
• 2 tbsp feta cheese crumbles
• 1 wheat tortilla
• olive oil for saute

Instructions

• Drizzle a skillet with olive oil.
• Add sundried tomatoes and cook to heat for one minute then add spinach and saute for another minute until wilted.
• Remove to a plate and set aside.
• Spray skillet with non stick spray and add egg whites.
• Cook over medium heat until set then add feta crumbles. Remove from heat.
• Spread cream cheese all over one side of a wheat tortilla.
• Add eggs to one side and top with spinach mix.
• Fold the end of the tortilla over the eggs then fold the sides in.
• Gently roll the tortilla up like a burrito.
• Optional: Heat a skillet coated in nonstick spray on medium.
• Add the wrap seam side down.
• Cook for a minute on each side, until browned.
• Slice in half and serve warm.

I like to keep all of these ingredients stocked for every day meals.

Feta and sundried tomatoes are two of my favorites for jazzing up pasta and sauces!Add sundried tomatoes to a skillet with olive oil and cook to heat for one minute.Then add spinach and saute for another minute until wilted.Spray skillet with non stick spray and add egg whites.
Cook over medium heat until set then add feta crumbles.Spread cream cheese all over one side of a wheat tortilla.Add cooked eggs to one side.Top with warm spinach mixture.Fold the end of the tortilla over the eggs then fold the sides in.
Gently roll the tortilla up like a burrito.Optional: add the wrap seam side down to a skillet over medium heat.
Cook for a minute on each side, until browned. Slice in half and serve warm. Just like Starbucks {but better?!}

The post Breakfast Spinach Egg White Wrap | Starbucks Copycat Recipe appeared first on For the Love of Food.

Print

Buffalo Cauliflower with Homemade Blue Cheese Dressing

Ingredients

• 1 head cauliflower chopped into bite size florets
• 1 1/2 cups Buffalo Sauce like Frank's Red Hot Buffalo Sauce
• 2 tbsp butter melted

Blue Cheese Dressing:

• 1/3 cup buttermilk
• 1 tsp white vinegar
• 5 ounces blue cheese crumbled
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 3 tsp white wine vinegar
• 1/2 tsp granulated white sugar
• 1/4 tsp garlic powder
• salt/black pepper to taste

Instructions

• Preheat the oven to 400 degrees.
• Spread the cauliflower on a lined baking sheet.
• Bake for about 18-20 minutes or until fork tender and golden.
• Meanwhile, in a small bowl mix the buffalo sauce and the melted butter.
• Add the hot cauliflower to a bowl and toss with the buffalo sauce mixture.
• Add to a serving dish with a large side of blue cheese dressing {recipe below} for dipping.
• Serve and enjoy this game day dish!
• Blue Cheese Dressing:
• In a bowl add buttermilk and blue cheese crumbles and mash with a fork until they are well combined.
• Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, and salt and pepper and mix well.
• Pour into a mason jar or other container and seal tightly.
• Let set in fridge for at least 4 hours.
• Remove, stir, and serve as a dip or dressing!

Notes

Dressing recipe adapted from https://domesticsuperhero.com

Check out these 19 Football Tailgating Recipes for game day!

Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Tricolor Potato Pancakes with Horseradish Cream by A Little Gathering
Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie’s Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Easy Pepperoni Bread by Love Bakes Good Cakes
Bacon Wrapped Cheese Smokies by West Via Midwest
Easy Roasted Veggie Fajitas by Hello Little Home
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour

The post Buffalo Cauliflower with Homemade Blue Cheese Dressing appeared first on For the Love of Food.

 Each week, Home Chef sends you fresh, pre-portioned ingredients along with step-by-step instructions so you can make delicious, home-cooked meals. 

Check out the Wild Mushroom and Pesto Linguine recipe from Home Chef below 
and enter to win a week of Home Chef meals! 

Print

Wild Mushroom and Pesto Linguine

Makes 2 dinners

Ingredients

• 4 oz cremini mushrooms sliced
• 3 oz shiitake mushrooms destemmed and sliced
• 1 shallot thinly sliced
• 2 oz kale destemmed and chopped
• 5 oz linguine
• 1 oz sun dried tomatoes julienned
• 1/4 cup basil pesto
• 1 oz Asiago cheese shredded
• 2 tbsp olive oil for saute
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Bring water to a boil in a large pot and add pasta and a pinch of salt.
• Cook for 9-11 minutes and drain, reserving 1/4 cup of the pasta water.
• Meanwhile heat a large skillet over medium heat and add mushrooms and olive oil.
• Cook until browned, about 5 minutes.
• Add shallots and cook for another 2 minutes then season with salt and pepper.
• Stir in kale, pasta water, and sun dried tomatoes and cook for one more minute, until kale wilts.
• Combine pasta and pesto in the pan with the vegetables.
• Add pasta to two plates and top with Asiago cheese.

Notes

Recipe from Home Chef. 

Add pasta to two plates and top with Asiago cheese.

Enter to Win a week of Home Chef!

The post Wild Mushroom and Pesto Linguine | Home Chef Review appeared first on For the Love of Food.