Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.
potatoes
-
-
Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!
-
Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.
-
Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.
-
Save those leftovers from St. Patrick’s Day and make these corned beef pierogi! They are freezer friendly too.
-
Taco Bell’s nacho fries are back and here to stay thanks to my homemade, baked version!
-
If no one told you, you wouldn’t ever guess this macaroni and cheese is vegan. Creamy, tasty cheese sauce that you won’t believe…
-
Enjoy two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??
-
Feeling the naturally beautiful color of these beet gnocchi tossed in an equally naturally bright green arugula-basil pesto.
-
Ever been to/lived in Rochester, NY? Then you probably know what a garbage plate is and are totally down with the idea of a garbage plate taco!