FOR FOODIES

It's in Kiersten's Italian blood to love cooking up a delicious meal for her family and friends. So follow along for quick and healthy eats, crowd-pleasing recipes from her and foodie friends, and recs for amazing foodie spots - perfect on a night when cooking seems out of reach. 

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5.28.20 Sweet and Salty Kale Salad

 

5.20.20 Roasted Veg Pasta

This is one of my favorite recipes from growing up. The sunflower seeds may seem a little odd, but TRUST me, this is so rich and delicious for a veggie-heavy dish. Crowd pleaser every time! 

These are the veggies my fam loves most, but seriously, just use whatever is in your veggie bin that needs to be used up before it goes bad lol.

Serves about 4... the veg really cooks down.

Ingredients:

Olive Oil, Salt, Pepper, Garlic powder for coating veg and seasoning to taste

1 yellow squash, chopped

2 zucchini, chopped

1 red onion, chopped

1 bell pepper, chopped

1/4 cup fresh basil, chopped (Tip: My herbs always go bad because I don't use them up fast enough, so I freeze what's left. Then, if I randomly make a meal requiring fresh herbs, I've got them stocked in the freezer. They're not AS flavorful that way, BUT still delish and it'll save you a trip to the grocery!)

1/4 cup raw sunflower seeds

2/3 box Farfalle pasta

1/4 cup feta cheese

Directions:

Preheat oven to 425 degrees

Wash and chop your veg. Toss all together in bowl with a heavy drizzle of olive oil. Sprinkle generously with salt, pepper, garlic powder. 

Boil and salt water for pasta.

Spread out veg evenly on baking sheets. Roast 20ish mins, tossing once. (Every oven is different, so just let them go until they start to brown.)

Cook pasta according to packaging.

Toast sunflower seeds in pan on medium heat. Once they've started to golden, add soy sauce and toss to coat the seeds. (I burn my first batch every darn time, so pay attention to these!)

Drain pasta and toss with drizzle of olive oil. Toss with veg and feta. Top with sunflower seeds. Delish!