Finding easy, nutritious side dishes that kids and adults will both enjoy sometimes seems like an impossible challenge. These super simple Maple Dijon Roasted Sweet Potatoes will impress even the pickiest eater at your table and can on your table in under an hour.
Does anyone else feel like it is already February 425th? This month has gone on and on and on and on. Although it is warmer that usual here in Minneapolis, this is the point in winter where everyone is needing a good dose of sunshine. Enter the Roasted Beet and Citrus Salad.
We all know that we should eat more vegetables. It’s great for our health and good for our planet. Let’s face it though, vegetables can sometimes be boring. Our new recipe for Skillet Roasted Broccoli with Lemon Shallot Vinaigrette is anything but boring. In fact, I think it just might be your new weekday favorite.
This post is sponsored by our dear friends at Queen Creek Olive Mill. We’ve been fans of their amazing oils, vinegars, and foods for years and, as always, would never recommend something we don’t love and use ourselves. Thanks for supporting the companies that help us keep working here at With Two Spoons. #ad
Jump to RecipeBroccoli is a go-to vegetable of mine for a lot of reasons. It’s inexpensive, readily available, and jam packed with nutrients like vitamin C, potassium, and even protein! It’s also a great source of dietary fiber. What more could you want? Oh yeah, something that tastes great, too.
…It took me a long time to discover the amazingness of Brussels Sprouts. I wasn’t really introduced to them until I was a young adult and then I wasn’t really sure what all of the fuss was about. Seemed like just small cabbages to me and I’ve never really loved cooked cabbage! But then I discovered ROASTED brussels sprouts. And better yet, these Citrus Kissed Roasted Brussels Sprouts… which are a little sweet, a little savory, a little citrus-y, and ALL delicious! Now I’m #teambrussels all the way.
Can you believe that I have a daughter who wouldn’t touch potatoes until she was almost 14? Not french fries, rarely potato chips, never mashed potatoes. How funny that these Lemon Rosemary Potatoes are now one of her favorite foods!
Fourth of July is coming soon and that means camping, cookouts, potlucks and picnics!
And if I know you, you’re looking for a hearty dish that you can take to that gathering and not worry about the dreaded “sitting out in the heat” problem. No problem! Herbed Picnic Potato Salad is full of flavor, without the mayo!
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Plant forward.
Although I’ve been hearing this everywhere, it took me awhile to figure out what exactly this meant! I mean it’s not necessarily vegetarian or vegan…
Finally, I realized it is as simple as making plants the star of the show. Now that is nutrition advice we should ALL get behind.
Let me show you one way to make it not only simple-but delicious as well! It’s so, so easy with these Roasted Carrots with Easy Thai Peanut Sauce. (and as I had just published a peanut sauce recipe a few weeks ago, these roasted carrots are quite timely-now you’ll have a great way to use that sauce!)
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After what felt like the longest winter on the books, Spring has finally sprung and with it has come my favorite vegetable – asparagus! When I first met my husband, he wasn’t much of a vegetable guy. He considered iceberg lettuce to be a perfectly acceptable salad and the occasional baby carrot was about the extent of his veggie intake. Being a vegetarian at the time, I of course, was a totally different story. He was a good sport though, and gamely put up with my veggie loving self, eventually learning to eat and enjoy veggies, too. One of the earliest veggies I started to make for him (and a total staple in our house now) was asparagus. It’s fantastic simply roasted with olive oil and a little salt and pepper. It’s also great when dressed up a little, like in our all new recipe for Asparagus with Pistachio Citrus Gremolata. 
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Fall is officially here and I just harvested the last butternut squash from my garden. And although I do LOVE a good butternut squash soup (like this Thai Butternut Squash Soup), I was looking for something just a little bit different to do with my last butternut squash of the season (well, at least my last home grown butternut squash). Enter Butternut Squash Fries with Sriracha Mayo. Because vegetables should not be complicated.
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Hey friends! The end of summer has been a little crazy here at With Two Spoons so we are taking the week off from our kitchens and revisiting some of our favorite recipes of days past. I’ve been loving this Curried Cauliflower Quinoa Salad for easy, portable lunches these days. If you haven’t tried it before, read on and give it a try the next time you’re in the mood for a great, flavor packed lunch or side dish.
(Originally posted April 2017)
I’ve always been a voracious reader (and eater, truth be told) and when e-readers first came out, I swore up and down that nothing – nothing! – would ever replace a physical book in my mind. I loved the feel of them in my hand, the smell of the paper, and seeing them stacked up on my bookshelves. Well, fast forward a few short years later and my kindle is one of my very favorite things. I love having so many books at my fingertips and not having to carry so many heavy books when I travel. The one thing it hasn’t replaced? My cookbooks. I will confess that I probably have a bit of a cookbook addiction. I love them. I read them like novels, pouring over the beautiful photos and stuffing bits of colorful post-it notes onto the pages of recipes I want to try. Growing up, my grandmother had the most impressive collection of cookbooks I’ve ever seen and I’m fairly certain my love of cookbooks comes straight from her. Some of the best books her in collection? Small town church cookbooks. Those little gems are filled with home cooking treasures and I love to read them for inspiration from fellow home cooks. This week’s recipe for Curried Cauliflower Quinoa Salad was inspired by a recipe for curried cauliflower I found in just such a cookbook. …