This is a weeknight friendly, skillet meal with endless options for toppings and customization. Yellow squash are roasted for maximum fIavor. Then they're folded into spiced and browned ground turkey. If you want to keep this vegetarian, use a plant-based crumble. I love this Shiitake taco "meat" recipe made with Shiitake mushrooms, walnuts (I often use pecans), and spices.

Anytime, Late Summer, MainKatie SchmidtOctober 8, 2019Skillet, One-Pan, Yellow Squash, Turkey, Digestion, Gluten-Free, Cilantro, LemonComment

Zucchini & Eggplant Caponata

Meet ratatouille's sassy Sicilian cousin! Caponata is a complex, sweet and sour dish of stewed eggplant, spiked with vinegar, capers and tomato. To clarify, it's complex in flavor, not in preparation.

Late Summer, Salad/Side, SummerKatie SchmidtSeptember 10, 2019Eggplant, Zucchini, Italian, Vegan/Vegan Option, Dairy-Free, Gluten-Free, Things on Toast, CrostiniComment

Okra and Corn Sauté with Tomatillo Salsa

Is it too late in the summer to be posting an okra recipe? I hope not because this is one of those simple, can't-mess-up, flexible summer meals that (I hope) will put a smile on your face as much as it does mine.

Golden Pasta with Lemon & Peas

We all know Golden Milk (aka Turmeric Milk). But have you tried Golden Pasta yet? I take a favorite flavor combo you've seen a lot on the blog -- lemon and turmeric -- and turn it into a creamy, protein-rich, mac & cheese style pasta that can be dairy free and vegan if you need, by swapping Parmesan for nutritional yeast.

Reflections & Recipes