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Sweet and Savory Roasted Carrots and Brussels sprouts

Sweet & Savory Roasted Carrots and Brussels Sprouts

You’ve seen this combo around these parts before. Hey, if it ain’t broke. Roasted is my favorite way to eat both of these vegetables. A bit of real maple syrup enhances the natural sweetness of the carrots and mellows out the slight bitterness of Brussels sprouts. This no-fuss side dish pairs well with roasted pork […]

Greek Stuffed Spaghetti Squash

Greek Stuffed Spaghetti Squash

I really started enjoying spaghetti squash when I stopped believing its purpose on this planet was to replace pasta (because when you want pasta, only pasta will deliver). It’s delicious in its own right, especially topped with saucy Mediterranean-style chickpeas and spinach. If the squash won’t fly with the kids, serve the filling over rice […]

Turmeric Lentil and Greens Soup

Nourishing Lentil and Greens Soup with Turmeric

Write this one in on those weeks when everyone could use a little antioxidant, anti-inflammatory pick me up. Prep the vegetables up to 4 days in advance and this comes together in about 45 minutes on a weeknight. Or make it ahead on Sunday and eat for days.

Brussels Sprouts and Carrot Teriyaki Stir-Fry

Teriyaki Brussels Sprouts and Carrots

I’m perfectly content to nosh on these Teriyaki Brussels Sprouts and Carrots over a pile of brown rice and call it dinner. My family may be asking where I hid the meat. Feel free to embellish this with any protein you like, or keep it vegan and call it Meatless Monday, or Meatless Wednesday, or […]

Curry Roasted Salmon Bowls

Curry-Roasted Salmon with Tomato-Braised Chickpeas

I am so excited to share this straight-up delicious (and easy) recipe from Nicki Sizemore’s latest book, Build-a-Bowl! As someone who adores food in bowls (as evidenced┬áhere, here and here), these recipes speak to my soul. And because I’m all about easy weeknights, many of the ingredients (like grains and sauces) can be prepped ahead, […]