With mild flavor and malleable texture, cauliflower is an extremely versatile ingredient that can help make many recipes vegetarian-friendly. I give my classic tacos, typically made with pork, the vegetarian treatment by replacing the filling with crispy roasted cauliflower.
Quiche is maybe the only food you can have for breakfast, lunch, and dinner. In the morning, it makes the perfect plate with a pile of seasonal berries or a few slices of bacon. For lunch, serve it with a side salad for something easy and elegant. And at dinnertime, it makes a decadent but not too filling starter before a fancy meal.
This homemade ramen is my go-to when I need something warm and soothing. Making the broth is so easy with just a few ingredients and then you can customize your bowl with any toppings you like. Have a meat lover in your crew? This simple dish also can be made with chicken or beef stock and topped with any protein of your choice. Make some today using your Farmer Owned ingredients.
As a rebellious teenager, I did a stint as a vegetarian. This was quite the scandal in my Northern Irish meat-and-potatoes family. While I scarfed down what my dad called “rabbit food,” I couldn’t help but miss the substantial chew of a steak or the hearty stick-to-your-ribs quality of a properly meaty pasta sauce. However, in my many recipe tests, I created a pasta dish that nearly soothed my craving for meat.