Truffled potato cauliflower mash

Man were these good. My mom bought truffle butter at the store and I decided to make it a last minute addition to our mashed potatoes. Originally I was going to use it in brussels sprouts but I think I made the right call.

Orange and Asparagus Salad

This is what I served with pork noodle bowl. Cooking Light recommended serving with a honey/orange mix, but I only had one orange so I wanted to think of a way to stretch it. It’s better if you can section oranges competently, unlike me.

Chickpea Sliders

Mmm, veggie burgers. Try to contain your excitement, hehe.
These were an interesting twist on the concept, though I found that they fell apart a little when cooked. My second batch were better, and more crisp. This was a Cooking Light recipe.

Vietnamese-like Asparagus

This is definitely not a Vietnamese recipe, but the flavor combo and balance reminded me of the cuisine.

Mustard-y Mustard Greens

Quick side dish.

Sweet Potato Gnocchi w/ fried sage and gorgonzola cream sauce

This was quite a project, but it ended up being a delicious combination. I relied chiefly on these two recipes for inspiration.

Carrot Fingers

I wanted to make something creepy looking for Halloween. This is what I came up with (got the idea off a Web site).

Pumpkin Hummus

This really adds something nice to the flavor of hummus, and is a good use for roasted pumpkin flesh.

Roasted Pumpkin Flesh

I roasted some of the pumpkin we cut up for Halloween, and the byproduct made it into two dishes: hummus and chili. Here’s the easy building block that gets you started.

Recipe Variation: Pumpkin Banana Bread

One of my pumpkin-themed dishes of the night. I would have gone with regular pumpkin bread, but considering we had rotting bananas around, figured I might as well use both.
I followed the recipe I used for blueberry banana bread with a few changes. One, no blueberries. Also, I used just two bananas, and added a [...]