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Category Archives: Entrees
Veggie Hummus Roll-Ups
Hello! Hope everyone had a great weekend. We’re about a week away from “official summer” but it already feels like it around here. Last weekend we got to spend some time on our friend’s boat in the Jordanelle Reservoir. Kyle … Continue reading
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Rosemary Garlic Butter
Hello! Does anyone garden? And if so, do you grow rosemary? And if so, what do you do with all your rosemary?! I have a small plant, and the sun has been shining (finally) here in the mountains so it’s … Continue reading
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Zucchini Noodles with Red Sauce
Happy Friday! This week was a blur. We’re still trying to recover after our amazing trip to southern Utah last weekend. We explored Escalante, Boulder and Capital Reef National Park which are about 5 hours south from Park City, but … Continue reading
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Broccoli & Brown Rice in a Peanut Sauce
It’s finally sunny in the mountains again! I think it had been raining for a month straight over here. At least things are green and the reservoirs are full, now bring on that sunny weather! Hope everyone had a nice … Continue reading
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Tomato & Basil Pasta
Memorial Day has come which means summer is just about here… (although it’s STILL raining in Park City!!) This pasta dish reminds me of summer. It was one of my favorite summer dishes growing up – my Mom would make … Continue reading
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Roasted Butternut Squash & Apple Soup
Greetings! It’s been raining for weeks in Park City! So I guess it’s cozy soup time again and not sunny summer food. But that’s ok, because soup (especially this one) is delicious, and most importantly, it pairs well with whiskey… … Continue reading
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Grilled Vegetable Sandwich with Vegan Basil Mayo
Hello! Hope everyone is having a great week. Happy and hectic over here! Last weekend was my husband Kyle’s birthday and Mother Nature gave us a gift of a big powdery snowstorm to enjoy on Snowbird’s closing weekend! Although visibility … Continue reading
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Veggie Enchiladas with Avocado Sauce
To honor Cinco de Mayo this week, I’m sharing my enchilada recipe. I served this with a small salad of power greens, lime juice, EVOO, chia seeds, toasted pumpkin seeds & fresh cracked black pepper. This recipe serves 2-3 people … Continue reading
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