Veg Archives - Wishbone Kitchen

Squash Gnocchi with Thanksgiving Chili Crunch

Meredith — Mon, 21 Oct 2024 16:41:02 +0000

This gnocchi recipe is delicious as is, and made even better with the addition of my Thanksgiving Chili Crunch. Inspired by a recent trip to Williams Sonoma, this crispy topping is perfect for all of your fall dishes. Its garlicky, crunchy and slightly spicy, elevating even the saddest of winter slop.

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Crispy Parmesan Roasted Artichokes

Meredith — Wed, 09 Feb 2022 12:40:00 +0000

Finally a healthy vegetarian appetizer that isn’t supermarket crudités. But seriously, why are roasted artichokes so slept on? They’re fantastic????

This may be one of my favorite recipes that I’ve ever developed. It’s inexpensive, requires only 3 ingredients, super simple to make, and REALLY delicious.

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Vegetarian Breakfast Sandwich: Green Eggs and Sammy

Meredith — Wed, 26 Jan 2022 12:37:00 +0000

Egg sandwiches are in my top 10 favorite foods (specifically taylor ham and/or bacon egg and cheeses) but they usually send me into a full IBS flare. My green eggs and sammy does a great job of replicating all of my fave parts of a BEC without leaving me feeling like sh*t after.

Crispy olive oil fried egg simulates the crunch of bacon. Creamy avocado subs out cheese. Lemon juice adds acidity that I would normally get from hot sauce, which can really irritate my gut (do not sleep on the lemon here, it’s fabulous). A shhmmeeeear of homemade parsley pesto to keep things interesting. And microgreens for even more texture.

This has been my go to WFH lunch for the past year now and I am showing no signs of stopping.

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Peak Summer Heirloom Tomato Toast: Jersey Italian Toast

Meredith — Tue, 24 Aug 2021 12:25:00 +0000

I hate to play favorites but I think this might be my favorite tomato toast at the moment.

This is an homage to my NJ roots, land of the tomato. And while I might not be Italian by blood, I like to think of myself as an honorary Italian by association. Please don’t strip me of this fake title, it’s all I have to live for.

Also, why did it take so long for the world to appreciate ricotta? It was like one day everyone woke up and realized how incredible it is? Which reminds me, I am predicting the come back of dairy products. Cows milk has had a rough few years not going to lie, but give it a few more months and I swear alt dairy will be a thing of the past.

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