With Two Spoons

Summer Vegetable Breakfast Burritos

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Social distancing is making me yearn for our cabin weekend that we had last year.  In case you missed this recipe from last summer, here it is again!  It’s perfect to use up the zucchini that is growing like crazy in my garden this year!

Breakfast always brings out strong feelings in people.  Some folks can’t live without eating two minutes after getting out of bed.  Some people never eat breakfast and instead start with lunch.  I was always pretty meh about breakfast, but that’s when I thought breakfast was supposed to be sugary cereals (blech…).  These Summer Vegetable Breakfast Burritos have totally swayed me into the breakfast is important camp!  And they’re easy!

Summer Vegetable Breakfast Burritos on a plate

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Skillet Roasted Broccoli with Lemon Shallot Vinaigrette

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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.

Pan Roasted Broccoli with Lemon Shallot Vinaigrette

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

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Broccoli 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.

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Instant Pot Cilantro Lime Rice

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My daughter (who used to be the pickiest eater of all times) has discovered the beauty of Chipotle. Which means we often make and eat burrito bowls, as they are so, so easy to make at home. Especially if you have the “right” rice-like this Instant Pot Cilantro Lime Rice. Quick, easy, and hands off, perfect for any weeknight. Try it yourself!

A bowl of Instant Pot Chipotle Lime Rice
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Citrus Kissed Roasted Brussels Sprouts

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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.

Close up of a bowl of Citrus Kissed Roasted Brussels Sprouts
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Simple Lentil Salad with Roasted Root Vegetables

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Summertime always makes me crave simple foods. I don’t know if it’s that summer produce is just so good and fresh that it doesn’t need much, or that the slow pace of lazy summer days makes me a little lazy in the kitchen. Either way, when the warm weather hits, simple is my mantra.  Like this Simple Lentil Salad with Roasted Root Vegetables. Lentil Salad with Roasted Root Vegetables

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Carrot Zucchini Fritters with Lemon Basil Aioli (Whole 30, Gluten Free)

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Does anyone else out there subscribe to a Community Supported Agriculture (CSA) share?  I get one through a local farm (Featherstone Farms, I love you!), and when I pick up my box of fresh vegetables each week, I get really excited about all of the amazing things that I am going to make.  Perfect heads of lettuce, deep purple eggplants, bright green peppers, sweet yellow corn.

This year I’ve been getting a lot of carrots and zucchini in my boxes, which just so happens to be the perfect combination for making these Carrot Zucchini Fritters with Lemon Basil Aioli.

Carrot Zucchini Fritters on a platter with a side of Aioli

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Lemon Thyme Vinaigrette

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I am a bit of a creature of habit and almost no where is that more evident than in my daily lunch choices when I’m home. I love to make big salads, full of whatever veggies I have in my fridge. The key to making salads really stand out is definitely the dressing. While I do love some store bought options (especially the ones by Salad Girl), I also love to make my own. Lately, I’ve had this Lemon Thyme Vinaigrette on repeat.

Making your own salad dressing really is just about one of the easiest things in the world. All you really need is good oil, an acid, some seasoning, and a jar. I came up with this simple Lemon Thyme Vinaigrette while up at Lane’s cabin this spring. We were testing a lentil dish (coming to the blog soon!) and the flavor I had in my head wasn’t really working out. We had an abundance of lemons and herbs that weekend, so I grabbed some mustard, a little thyme, a fresh lemon and got to work. About 2 minutes later, I had this delicious vinaigrette that was perfect with the lentils and has been on repeat all summer….

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