Roasted Corn + Poblano Risotto

In case you haven’t noticed, I have been on a writing sabbatical for the past few months due to a crazy busy season at work.  I couldn’t be happier to be back than with a challenge!  Motivated by creativity and deadlines, I bring you this fantastic risotto as part of the Very Vegetarian Recipe Challenge given by Plated and Oxo!

Veggie Skewers

I have a ridiculously easy recipe for you today – and I ain’t foolin’!  These veggies were inspired by some friends.  You know when you’re invited to a potluck and you can’t decide what to make.  I polled the friends who would be at the party and settled on these healthy, oh so tasty veggie skewers.

Veggie Skewers Marinade Recipe by Amanda's ApronChoose whatever vegetables you fancy.  I love pairing the above pictured vegetables together: red bell pepper, yellow squash, zucchini, sweet onion, baby portobello mushrooms, and I added pineapple, too!  The veggies are interchangeable.  You could try it with broccoli, carrots, or asparagus.  The secret is in the marinade – which is so easy!!!

Israeli Couscous

One of my favorite things to do is replicating delicious restaurant dishes at home in healthier versions.  I am a J. Alexander’s fan and feel I’ve pretty much nailed their Israeli Couscous recipe (though my husband says I improved upon it!)  This recipe is creamy, slightly spicy, and a has a hint of Middle Eastern flair to it.  It’s so delicious that the fact it’s healthy is hardly noticed!

Creamy Israeli Couscous Recipe by Amanda's ApronI added a bit of Parmesan cheese as garnish, but it is easily left off for vegan eating.  This is one of my favorite on hand recipes because it is a fairly easy dish to whip up on a weeknight as a side or as a main course.

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