Veggie Quesadilla

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Looking for a quick and easy weeknight dish? Try a quesadilla. Chicken quesadilla is perhaps the most common version and for good reason filled with grilled chicken and roasted peppers stuffed between two tortilla shells. There are, however, many varieties as diverse as your taste buds! Today I am sharing my favorite vegetarian version filled with diced zucchini and black beans it’s packed with fiber, protein, iron, and calcium. You can be sure this veggie meal is pulling its nutritional weight. Regardless what fillings you place in between your tortillas don’t forget the Queso, a.k.a. cheese! It’s not a quesadilla without it!

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Vegetable Frittata

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Cleaning out the frig today and that means taking a look at all those stray vegetables, chunks of cheese, and last pieces of meat and putting them to good use. A frittata is a perfect dish for using up those stragglers and when done correctly can be a thing of beauty. An Italian dish, similar to an omelette or quiche, it can be served any time of the day. I like to serve it for Sunday brunch. This recipe is going to use up some of the leftover mushrooms, spinach, and tomatoes I have accumulated during this meatless month.

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Wild Rice Soup

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Yes, I am crazy about soup. I have it at least once a week. One of my favorites is Wild Rice Soup. This version is a vegan/vegetarian dish replacing the chicken with mushrooms. I fill it with vegetables and three types of beans giving it a healthy dose of protein and nutrients. Hot, hearty, and delicious, perfect for a cold winter night. Go ahead and flag it now—it’s sure to become a favorite.

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Vegetarian Paella

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In Tampa’s Ybor City sits Florida’s oldest restaurant: Columbia. It was on a visit there that I first tried Paella and feel in love. Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes, and other vegetables. My version removes the meat and fish and uses a blend of pan-seared cauliflower and brussels sprouts instead. A simple one-pot rice dish filled with color and nourishment is only a few of the reasons I love this dish.  The main reason is, it’s crazy good!

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Grain+Veggie Bowl

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This morning I was greeted with several inches of snow outside my bedroom window. I wanted to be upset, but it was just too beautiful. There were layers of fluffy white snow perched precariously on tree limbs, blanketing the pines, and drifting romantically through the gentle morning breeze. I even smiled which is not something this warm weather gal does when she thinks of snow. I knew I wanted a delicious bowl of warmth for lunch and this bowl of grains, sautéed winter veggies, and poached eggs mixed in a delicate white garlic sauce hits the mark. Packed with protein, it promises to boost your brain power for a day of board games.

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Wild Mushroom Ragout with Egg Noodles

 

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I have always liked mushrooms. I am not really sure why considering they are fleshy growths of fungus. 😱 Wild mushrooms grow abundantly in the fields and forests of Illinois. In fact, there are said to be more than 1,200 different species in the Chicago region. In my yard alone, there are several edible species. The golden-brown honey mushroom grows on the roots of my oaks. I have friends who come every year to pick them.

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