Tofu & Green Onion Wontons + Chili Broth

June 24, 2022 Amanda Plott

Ever made homemade wontons before? You totally should! They’re a little time consuming, but they are super easy to make and delicious too. These Tofu & Green Onion Wontons are meatless and depending on the base of stock you choose for the Chili Broth, they might be completely vegetarian too! The chili broth here doesn’t mess around either. It has a real kick to it. So if you aren’t big on spicy things, you may want to use a plain broth or lessen the amount of spice in here.

The broth here isn’t meant to be a soup, but more of an additional coating of flavor for the wontons to get to roll around in. Trust me, you need the broth here as it really adds a whole lot to the dish! It’s spicy, tangy, and perfect to pair with the neutral wontons themselves…

Baked Buratta

June 21, 2022 Amanda Plott

Let me tell you guys something. I love cheese. It is my weakness. Not ice cream, or cookies, or cake - but cheese. Glorious cheese in just about any form. Sharp, sliced, shredded, fresh, soft, hard, crumbled. Any of it. All of it. I haven’t met a cheese that I don’t like, and I’ve never tried buratta before even though I’ve always wanted to.

Buratta is a pretty cool cheese. It’s basically a creamy spreadable cheese tucked away inside a skin of fresh mozzarella. So when you cut into it, the creamy cheese oozes out and it’s so so good. I didn’t want to have it just all on it’s own, so I decided to make this Baked Buratta. The name is sort of a lie since the buratta itself isn’t baked…

Salt & Vinegar Roasted Fingerling Potatoes

June 12, 2022 Amanda Plott

It’s almost too hot outside here to grill lately. Almost, but not quite. And being as my kiddo is in love with steak right now, it’s become a part of the weekly rotation. Even if a good steak is on the meal plan each week, I like to keep things fresh and new as far as the sides go. That’s where these Salt & Vinegar Roasted Fingerling Potatoes come in.

I got my hands on some local fingerling potatoes recently, the yellow ones are ‘banana’ fingerlings and then I also got some purple fingerlings. Instead of just the usual oil and salt, I took them a step further this time and pre-cooked them in some vinegar. What’s the point of that, you ask…?…

Mediterranean Orzo Jar Salad

May 28, 2022 Amanda Plott

If you’re looking for quick, easy, make-ahead lunch ideas then look no further! This Mediterranean Orzo Jar Salad is probably going to be my go-to lunch for a good long while. It’s super fast to make and tastes absolutely amazing. Plus, making them up ahead of times makes them all the more convenient. This salad is light but also surprisingly filling, making it perfect for the start of Summer here.

You get a little bit of everything in this salad. Plenty of veggies, cool baby spinach, some orzo pasta, and a homemade dressing that’s truly one of the most simple dressings that I’ve ever made for a salad. Oh, and who could say no to the feta cheese in here?!…

Vegetarian Cheeseburger Tater Tot Casserole

May 25, 2022 Amanda Plott

It’s been… a week. My kiddo is sick ahead of their final exams, decisions need to be made ahead of next year, and the world is on fire as far as I can see. It’s going to be a difficult next few days for the lost of us and I’m buckling up for this bumpy ride to continue. The very least that I can do is to have some good food on hand that’s easy and quick to prepare. So here we are. Vegetarian Cheeseburger Tater Tot Casserole.

I’ve made burger casseroles before, but none of them included tater tots and none of them were vegetarian, so we’re making progress here I think. Or at very least doing something a little different right? Right. So instead of being a noodle based casserole this one is… not. It’s vegetarian meat based and tater tot influenced? Sure. Let’s go with that…

Southwest Cobb Salad in a Jar

April 25, 2022 Amanda Plott

This is one spiced up salad! I’ve created it in such a way that it is perfect for being a jar salad; layered so that it stays fresh for 3-5 days in the fridge and is great to have on hand for a grab-and-go lunch that you can also enjoy on the go or not!

The whole idea for this salad is to layer it in such a way that it can sit stored in the fridge for a few days and is completely ready to eat as soon as you are. Everything is all included, even the dressing. The trick to it is the layering. All the wet stuff on the bottom and the dry stuff on top. Clever, right?…