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Tag: Vegetarian

Butternut Squash Frittata | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I remember that Tuesday evening vividly. I was in the middle of cleaning out the fridge, fully intent on just hitting the local takeout joint because it was one of those days. But as I eyed the half-used butternut squash and the bell pepper looking to escape a tragic fate, the idea hit—frittata! This isn’t just any frittata though; it’s a Butternut Squash Frittata with a twist of creamy goat cheese magic. It’s one of those dishes that seems way fancier than it is, perfect for impressing your in-laws or just treating yourself on a weekday night. Plus, it’s a one-dish wonder, which means minimal cleanup. Score!

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What You’ll Need

Before we dive in, let me assure you—this ingredient list is pretty forgiving and likely not going to send you on a scavenger hunt. You might find that most of these items are already nestled in your pantry or fridge.

  • Butternut squash (cubed, about 1 cup — the star of this show!)
  • Goat cheese (crumbled, because who doesn’t love a creamy surprise?)
  • Liquid egg substitute (about 1 cup – healthier but still delicious!)
  • Non-fat milk (1/4 cup, keeps it light)
  • Bell pepper (diced, adds a pop of color and crunch)
  • Cooking spray (for non-sticky business)

How to Make Butternut Squash Frittata

  1. Preheat your oven to 350°F. You know how it is; the oven needs to be ready to play its part.
  2. Grab a 10 oz oven-safe dish and give it a good spray with cooking spray. We want a frittata, not a sticky mess.
  3. Add the cubed butternut squash to the dish. Spread them out so they have their own space to roast to perfection.
  4. In a measuring cup, mix together the liquid egg substitute and non-fat milk. Stir until they’re well acquainted.
  5. Pour the egg mixture over the butternut squash in the dish. Make sure it covers the squash evenly.
  6. Sprinkle your diced bell pepper over the top. The colors are already making this dish look like a masterpiece.
  7. Finish by topping it all with the crumbled goat cheese. This is where the magic happens.
  8. Place the dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the middle is slightly firm and the edges are a golden beauty.
  9. Let it cool for a few minutes before slicing in. Patience is a virtue, and it lets the flavors settle.

Cook’s Notes

Don’t worry if your butternut squash isn’t perfectly uniform in size—imperfection is charming. If you’re looking to prep ahead, you can cube the squash and dice the bell pepper the night before. The frittata keeps well in the fridge for about 2-3 days, making it a great make-ahead option. Leftovers are perfect for a quick breakfast the next day — just reheat gently in the microwave or enjoy it at room temperature. One common conundrum is over-baking. Remember, the center should be just set; it’ll continue cooking a bit even after you take it out of the oven.

Make It Your Own

  • Swap the goat cheese for feta if you’re craving something a bit brinier.
  • If you’re out of butternut squash, try using sweet potatoes for a different kind of sweet earthiness.
  • Add a handful of fresh spinach for a pop of green and an extra nutrient boost.
  • For a little heat, sprinkle in some red pepper flakes before baking.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! The kitchen is all about sharing experiences and flavors, and I’m excited to see what you come up with. Happy cooking!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Butternut Squash Frittata

Southwest Egg Rolls with Cilantro Lime Pesto | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Thursdays where the refrigerator looked like it had been pillaged by hungry teenagers—just a few peppers clinging to the veggie drawer and a lone lime rolling around. What can I whip up with this? I wondered, peering into the pantry. Black beans and corn winked at me from a half-open can, as if they knew exactly where they belonged. So, naturally, I thought of Southwest Egg Rolls, the kind that make you feel like a genius for turning scraps into something deliciously presentable. And when paired with a zesty Cilantro Lime Pesto? Pure joy. These egg rolls are perfect for when you want something comforting yet impressive, especially if you’re not in the mood for the usual taco night routine. Bonus: they’re baked, not fried, which means less mess and a lighter bite.

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What You’ll Need

I promise you won’t need any rare or exotic ingredients here. Chances are you already have most of this hanging around in your kitchen right now.

  • Cilantro
  • Garlic
  • Almonds
  • Lime (juice)
  • Olive oil
  • Salt & pepper
  • Egg roll wrappers
  • Red bell pepper
  • Corn
  • Black beans

How to Make Southwest Egg Rolls with Cilantro Lime Pesto

  1. Preheat the oven to 385 degrees. This is your golden crispy zone.
  2. Start by making the pesto. In a small food processor, add the garlic and almonds. Pulse until they’re finely chopped, almost like they’re whispering secrets to each other.
  3. Add the cilantro leaves and slowly drizzle in about 3-4 tablespoons of olive oil. The amount depends on how you like your pesto—thick like a spread or a bit looser like a dressing. Stir in the juice of half a lime, and season it with salt and pepper to taste.
  4. Heat a pan over medium-high heat with a drizzle of olive oil. Sauté the red bell peppers just until they’re slightly softened—think about two minutes. Mix them with corn and black beans in a bowl. The colors should make you smile.
  5. On a clean surface, lay out the egg roll wrappers. Smear the cilantro lime pesto generously on the end closest to you, leaving about an inch of the wrapper bare at the very tip.
  6. Spoon a hefty line of the veggie mix over the pesto. Think of it as tucking a cozy blanket around the veggies.
  7. Brush the edges of the wrapper lightly with water to help them seal properly. Fold the end nearest you over the veggies, then fold in the two sides. Roll it up snugly to the end, sealing it shut.
  8. Place each egg roll seam side down on a lined baking sheet that’s been brushed with olive oil. This little trick prevents sticking, which is the last thing you need.
  9. Brush the tops of the egg rolls lightly with olive oil. This is your secret weapon for getting that beautiful golden color without frying.
  10. Bake for about 18 minutes or until they’re golden and crispy. The aroma should tell you they’re ready before the timer does.

Cook’s Notes

Don’t stress if your pesto comes out thicker or thinner than expected; it’s a matter of preference. If making it ahead, store it in the fridge with a thin layer of olive oil on top to keep the green vibrant. The egg rolls are best enjoyed fresh out of the oven, but if you have leftovers, they can be warmed up in a toaster oven to regain their crispiness. Avoid the microwave unless you like them chewy instead of crispy!

Make It Your Own

  • Swap the black beans for crispy tofu for a protein boost.
  • Use spinach instead of cilantro for a milder pesto.
  • Try adding some shredded cheese inside the rolls for a gooey surprise.
  • Spice things up by adding a pinch of cayenne to the pesto.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! These rolls have become a staple in my kitchen, and I can’t wait for you to love them too. Enjoy every crunchy, pesto-tinged bite!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Southwest Egg Rolls with Cilantro Lime Pesto

Eggplant Fries with Tzatziki Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, there I was, staring at a slightly wilted eggplant in my fridge, contemplating how it had survived my week-long quest of ordering takeout. The poor thing had been neglected, and I felt that familiar culinary guilt creeping up. But then, inspiration struck — a crispy-on-the-outside, creamy-on-the-inside snack could be the redemption both I and the eggplant needed. Enter: Eggplant Fries with Tzatziki Sauce. This recipe is perfect for those gotta-have-a-snack moments and gives you major chef vibes while being secretly simple. Trust me, these fries are addictive, and the tangy tzatziki? A match made in snacking heaven.

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What You’ll Need

The beauty of this recipe? The ingredient list is a delightful mix of pantry staples and a few fresh bits. Chances are, you already have most of these lounging in your kitchen.

  • 2 medium eggplants
  • 1 cup bread crumbs
  • 1 tablespoon Italian seasoning mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup low-fat plain yogurt
  • 1 egg

How to Make Eggplant Fries with Tzatziki Sauce

  1. Preheat your oven to 450°F. As it warms up, your kitchen will turn into a cozy haven, with the anticipation of crispy delights in the air.
  2. Grab a bowl and combine the salt, garlic powder, Italian seasoning, and paprika. This is the flavor powerhouse that’ll make your eggplant irresistible.
  3. In a separate bowl, whisk together the yogurt and egg until smooth. This mixture is the secret to getting that perfect golden crust.
  4. Slice the eggplants into fry-like strips. Aim for consistency in size so they cook evenly. Think about the perfect fry you’d happily dip into ketchup!
  5. Dip each eggplant strip into the yogurt mixture, letting any excess drip off, then roll it in the bread crumb mixture. Ensure it’s coated evenly, like giving it a snug little bread crumb blanket.
  6. Place the coated strips on a baking pan lined with parchment paper or lightly greased. Don’t crowd them; they need their personal space to crisp up nicely.
  7. Bake for 10-15 minutes, rotating once to ensure even browning. You’re looking for slightly brown edges and a crispy exterior.
  8. While the fries bake, whip up a quick tzatziki sauce if you’re feeling fancy: Mix more yogurt with chopped cucumber, a squeeze of lemon, and a dash of salt.

Cook’s Notes

  • When choosing your eggplants, go for ones that feel heavy for their size and have a smooth, glossy skin. These are signs of freshness.
  • If your bread crumbs are on the coarse side, giving them a quick blitz in the food processor can help them adhere better to the eggplant.
  • Store leftovers in an airtight container in the fridge. They’ll lose a bit of their crispness, but a quick reheat in the oven will revive them nicely.
  • These fries are best enjoyed fresh, but if you must make them ahead, consider prepping the eggplant strips and coating them just before baking.

Make It Your Own

  • Spice Swap: If you’re in the mood for a kick, swap the Italian seasoning for a Cajun mix.
  • Cheesy Twist: Add a handful of grated parmesan to the bread crumb mix for an extra layer of flavor.
  • Herb Lover’s Dream: Mix chopped fresh herbs like parsley or dill into the yogurt dip for a refreshing twist.
  • Gluten-Free Option: Use gluten-free bread crumbs to make this snack suitable for everyone at the table.

If you give this recipe a whirl, I’d love to see how it turns out! Drop a comment to share your eggplant fry adventures or tag me in your crispy creations. Happy snacking! 🍆🍟

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

Related update: Eggplant Fries with Tzatziki Sauce

Related update: Southwest Egg Rolls with Cilantro Lime Pesto

Avocado Chocolate Bits Frozen Yogurt | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There I was, on a Tuesday evening, staring into my fridge like it was a crystal ball, hoping it would suggest something magical to satisfy my sweet tooth. The usual suspects were there—leftover pasta, a lonely carrot, and a couple of eggs. But then, like a beacon of green hope, I spotted two ripe avocados sitting pretty right next to a carton of whole-milk yogurt. An idea struck: Avocado Chocolate Bits Frozen Yogurt. It’s one of those happy accidents in the kitchen where a craving meets culinary curiosity. This frozen treat is creamy, rich, and oh-so-decadent, but it also has a refreshing quality thanks to the avocados. Plus, it’s easier to make than you’d think—promise.

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What You’ll Need

You might already have most of these ingredients on hand, which makes this recipe even more tempting to whip up on a whim. Here’s what you’ll need:

  • Whole milk – the base of our creamy custard
  • Sugar – for that touch of sweetness we all love
  • Vanilla extract – to add a hint of fragrant warmth
  • Egg yolks – these will thicken our custard beautifully
  • Plain whole-milk yogurt – adds tanginess and body
  • Firm-ripe avocados – make sure they’re just right, not too mushy, not too firm
  • Lemon juice – keeps the avocados from turning brown and adds freshness
  • 70% bittersweet chocolate – for those irresistible little bits of chocolatey goodness
  • Sweetened condensed milk – for added creaminess and a touch of sweetness

How to Make Avocado Chocolate Bits Frozen Yogurt

  1. In a medium saucepan, gently heat the whole milk and sugar over medium heat. Stir occasionally until the mixture just comes to a boil, releasing that sweet, warm aroma. Stir in the vanilla extract.
  2. Prepare an ice bath by filling a large bowl with ice and setting a small metal bowl over it, placing a strainer on top. This will help cool the custard quickly later.
  3. In a medium bowl, lightly beat the egg yolks. Slowly ladle a bit of the hot milk into the yolks, whisking continuously to prevent curdling. This process is called tempering, and it’s crucial for a smooth custard.
  4. Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk. Cook on low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, about 4 to 8 minutes.
  5. Strain the hot mixture into the small bowl over the ice bath, then stir in the yogurt. Whisk the mixture over the ice until it’s completely cool to the touch.
  6. Scoop out the avocado flesh and blend it in a food processor with the lemon juice and some of the cooled custard. This helps to achieve a smooth, silky texture.
  7. Combine the avocado mixture with the remaining custard, blending until everything is thick, creamy, and a lovely shade of green.
  8. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Halfway through the churning, fold in the chopped bittersweet chocolate for those luscious bits in every bite.
  9. Transfer the frozen yogurt to a freezer-safe container and allow it to freeze until solid, at least 4 hours, though overnight is even better.

Cook’s Notes

A few things to keep in mind: when tempering the eggs, don’t rush it. Pour the hot milk slowly and whisk vigorously to prevent those pesky scrambled eggs! If you don’t have an ice cream maker, you can still make this—just pour the custard into a shallow dish, freeze, and stir every 30 minutes to break up ice crystals, folding in the chocolate halfway through. In terms of storage, this frozen yogurt keeps well in the freezer for about two weeks, though I doubt it’ll last that long once you taste it.

Make It Your Own

Here are a few ideas to tweak this recipe to your taste or based on what’s in your pantry:

  • Nutty Delight: Swap the bittersweet chocolate for a mix of chopped dark chocolate and toasted nuts like pecans or almonds for a crunchy twist.
  • Fruit Fusion: Add a swirl of raspberry or strawberry puree during the folding stage for a fruity burst.
  • Spice it Up: Mix in a teaspoon of cinnamon or a dash of cayenne pepper to the custard for a surprising kick.
  • Dairy-Free: Use coconut milk instead of whole milk and coconut yogurt for a tropical vibe with an avocado base.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy freezing and indulging in this creamy, dreamy dessert. 🍦🥑🍫

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, picture this: It’s a Wednesday, and I’m standing in my kitchen, staring into my pantry like it’s going to reveal some hidden culinary masterpiece. All I really want is something fresh, light, and not another leftover-heavy midweek meal. Enter these Gluten Free Vegetarian Spring Rolls. They are like little bundles of joy you can whip up quickly, without trekking to the grocery store for obscure ingredients. And the best part? They come with a Thai-style peanut sauce that you’ll want to smother on everything. Trust me, once you bite into these, with their crunchy veggies and vibrant herbs, you’ll understand why this recipe is worth a permanent spot in your repertoire.

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What You’ll Need

Sure, there are a few fresh herbs here, but chances are you have most of what’s needed right in your pantry or fridge. Here’s what’s up:

  • 1 package of dry rice vermicelli
  • 1 cup of shredded carrots
  • 1 cup of shredded cabbage
  • 3 green scallions, sliced
  • 1/4 cup of fresh basil leaves
  • 1/4 cup of fresh mint leaves
  • 1/4 cup of fresh cilantro
  • 1/4 cup of peanuts, chopped
  • 1 tablespoon of fresh ginger, grated
  • 2 tablespoons of gluten free soy sauce
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon of dark sesame seed oil
  • 12 gluten free round spring roll wrappers
  • Warm water
  • 1 tablespoon of sugar
  • 2 tablespoons of creamy peanut butter
  • 1/2 cup of coconut milk
  • 1 teaspoon of sweet chili paste (adjust to taste)
  • 1 clove of garlic, minced

How to Make Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

  1. Bring a large pot of water to a boil over high heat. Once it’s boiling, remove from heat and add the rice noodles. Let them soak for 10 minutes, giving them a stir now and then, until they’re soft and opaque. Drain and rinse under cold water for about 30 seconds, then drain again. Chop them into 1-inch lengths and toss them into a large bowl.
  2. Add the shredded carrots, cabbage, sliced scallions, basil, mint, cilantro, peanuts, ginger, soy sauce, lime juice, and sesame oil to the noodles. Mix everything together until it’s well combined and looking vibrant.
  3. Fill a large bowl with warm water. Take one rice paper at a time and dip it in the water until it becomes pliable, around 8-10 seconds, but don’t let it get too soggy.
  4. Lay the softened rice paper on a flat surface. Quickly place about 1/4 cup of the filling on the lower third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly from bottom to top. Wrap each roll in plastic wrap to prevent drying out.
  5. In a small bowl, whisk together the sugar, peanut butter, coconut milk, soy sauce, lime juice, sweet chili paste, and garlic until smooth and creamy. This is your addictive Thai-style peanut sauce.

Cook’s Notes

Okay, here’s the scoop: If your rice paper tears, don’t worry. Just start over with a new one. They can be delicate, and it’s all part of the learning curve. If you plan ahead, you can make the filling a day early and store it in the fridge, which makes the assembly way quicker when you’re ready. These spring rolls don’t keep well for too long once made because the rice paper can dry out, but if wrapped tightly, you can enjoy them for up to 2 days. Just rehydrate the wrappers a bit before eating.

Make It Your Own

Consider these variations to keep things fresh and exciting:

  • Swap the peanuts for cashews to add a different nutty crunch.
  • Use crispy tofu instead of rice noodles for a protein-packed twist.
  • Add thin slices of avocado for a creamy element that pairs beautifully with the peanut sauce.
  • Spice it up by adding a thinly sliced jalapeño to the filling for a little kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! These are a great canvas for whatever veggies and herbs you have on hand. Enjoy the delicious chaos of making your own spring rolls and drizzle that peanut sauce to your heart’s content!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Noodle Kugel with Pineapple-Gluten free, Dairy Free | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly autumn evenings where you find yourself wrapped up in a cozy sweater, craving something comforting and a little bit sweet. I was rifling through my pantry, contemplating what could satisfy this specific kind of hunger, when my eyes landed on a can of pineapple chunks and some gluten-free noodles. A-ha! It hit me. Noodle Kugel with Pineapple, but with a twist to make it gluten-free and dairy-free because, let’s face it, my kitchen and my cravings aren’t always so traditional. This dish is like a warm hug, rich but not heavy, with a delightful balance of sweet and savory. It’s one of those recipes that feels like home, but without the post-meal sluggishness. Plus, it’s in a fun cupcake liner form, because who doesn’t love food that’s already portioned out into cute little servings, right?

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What You’ll Need

There’s nothing too fancy here, and chances are you already have most of these ingredients lurking in your pantry or refrigerator. Here’s what you’ll gather:

  • Gluten-free spiral rice pasta
  • Canned pineapple chunks
  • Unsweetened vanilla coconut milk or coconut creamer
  • Sunflower oil
  • Egg yolks
  • Xylitol (or regular sugar if that’s your jam)
  • Evaporated cane sugar
  • Ground cinnamon
  • Ground nutmeg
  • Kosher salt
  • Cupcake liners
  • Earth Balance soy-free margarine
  • Red brown rice flour

How to Make Noodle Kugel with Pineapple-Gluten free, Dairy Free

  1. Preheat your oven to 350°F (because what’s a cozy dish without a warm oven waiting for it?).
  2. Fill a medium stockpot with water and set it over high heat. Once the water comes to a rolling boil, toss in 2 tablespoons of kosher salt. Add the gluten-free rice pasta and give it a good stir to prevent those pesky noodle clumps. Stir occasionally and let it cook for about 8-10 minutes. Let the pasta sit in the hot water for a few more minutes to ensure it’s perfectly tender.
  3. Drain the pasta and transfer it to a large glass or heatproof bowl. Let it cool slightly as you prep the rest, giving you the perfect excuse to sneak a taste of those springy noodles.
  4. In another bowl, combine the coconut milk, coconut creamer, pineapple chunks, xylitol, evaporated cane sugar, cinnamon, and nutmeg. Add in the sunflower oil and stir until the mixture is a silky consistency.
  5. Gently fold in the egg yolks until everything is well acquainted and smooth.
  6. Prepare your cupcake pans with liners, ready to catch each delicious glob of kugel.
  7. Using a dry 1/4 cup measuring spoon, fill each cupcake liner generously with the noodle mixture. If you spot any dry noodles, pour a little extra liquid over them.
  8. Now for the crumble—use your fingers to sprinkle about 1/2 teaspoon of the margarine-flour mixture over each kugel cup.
  9. Bake in the preheated oven for 40-45 minutes, or until the tops are golden and your kitchen smells like a hug from the universe.
  10. Allow them to cool in the pan for about 10 minutes before gently popping them out. You can remove the liners if you like, but hey, sometimes the paper is part of the charm.

Cook’s Notes

Alright, just between us, there are a few things to keep in mind. First off, don’t overcook the pasta—al dente is our friend here, as it will continue cooking a bit in the oven. If you’re prepping these in advance, you can assemble everything and pop those pans in the fridge overnight. Just bring them back to room temp before baking. Leftovers, if there are any, can be stored in an airtight container in the fridge for a few days. They reheat beautifully in a toaster oven, just enough to get them warm and slightly crispy again.

Make It Your Own

Feeling adventurous? Here are a few ideas to switch things up:

  • Swap the canned pineapple for fresh peaches when they’re in season for a summer twist.
  • Try using almond milk instead of coconut if you prefer a nuttier undertone.
  • For a bit of crunch, toss in a handful of crushed gluten-free cornflakes to the crumble mix.
  • Substitute the cinnamon with cardamom for a more exotic flavor profile.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s something special about sharing a dish that feels like home, and I hope this Noodle Kugel brings a bit of that warmth to your table. Happy cooking!

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Pesto & Yogurt Pasta | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when I was standing in front of my open refrigerator, overwhelmed by the task of creating something delicious yet foolproof. You know, that state of mind where you can’t decide between ordering takeout or using up that random bunch of parsley and only-half-full container of yogurt. That’s when this Pesto & Yogurt Pasta was born. It’s a delightful mishmash of classic and unexpected, with the richness of pesto beautifully mellowed by the tang of yogurt. Trust me, it’s the kind of dish that hits the perfect balance between indulgent and refreshing. Plus, it comes together in the time it takes to scroll through Instagram a couple of times.

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What You’ll Need

Let’s be honest, there’s nothing worse than having to run to the store for an obscure ingredient. Luckily, this recipe leans heavily on pantry staples, so you might just find everything you need already in your kitchen.

  • 8 oz of farfalle pasta
  • 1 bunch of flat leaf parsley
  • 3 cloves of garlic
  • 1/2 cup of mixed nuts (walnuts, almonds, or whatever you’ve got on hand)
  • 1/2 cup low fat plain yogurt
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese, grated
  • Salt & pepper, to taste

How to Make Pesto & Yogurt Pasta

  1. Start by bringing a large pot of salted water to a boil. Toss in the farfalle and cook it until it’s al dente. This should be about 10-12 minutes, but keep an eye on it. You want it just slightly firm to the bite.
  2. While the pasta is cooking, grab your trusty food processor. In it, combine the parsley, garlic cloves, and mixed nuts. Pulse a few times until everything is coarsely chopped.
  3. With the processor running, slowly drizzle in the olive oil. You’re aiming for a smooth, pesto-like consistency. Pause to scrape down the sides if the stuff clings to the edges. Your kitchen should smell wonderfully garlicky and fresh at this point!
  4. Stir the yogurt into your pesto blend. It should look creamy and inviting. Then, mix in the parmesan cheese. Give it a taste and season with salt and pepper to your liking.
  5. By now, your pasta should be ready. Drain it, but don’t worry about being too thorough—a bit of pasta water is your friend here. Toss the warm pasta and pesto yogurt sauce together in a large bowl until each piece is well-coated in the creamy green goodness.

Cook’s Notes

Let’s keep it real: pesto can be a bit stiff if it sits too long, so if you’re not diving into this dish right away, save a splash of that pasta water to loosen it up before serving. The sauce will thicken as it cools, and a little warm water will bring it back to life. And hey, leftovers are your friend! Refrigerate them in an airtight container, and they’ll be just as tasty for up to three days. Just remember, a quick reheat is all it needs—not a full-blown nuke session—since the yogurt can separate if overheated.

Make It Your Own

  • Go Nut-Free: Swap the mixed nuts for sunflower seeds or pumpkin seeds for a nut-free alternative that still gives you that satisfying crunch.
  • Herb Swap: Not a fan of parsley? Basil or a mix of spinach and mint can step into the spotlight for a fresh twist.
  • Cheese Choices: Love a stronger flavor? Try pecorino or even a sprinkle of feta for a tangy surprise.
  • Protein Boost: Add some grilled chicken or shrimp to make it a more filling meal. Even crispy tofu would be a great addition for a vegetarian option.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! This recipe’s been a weeknight hero for me, and I’m excited to see how it fits into your rotation. Enjoy the pasta magic!

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Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Creamy Tomato Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where the chill in the air seemed to seep into my bones, demanding something warm and comforting. I found myself standing in front of the pantry, eyes skimming over cans and jars, when I spotted a lonely can of diced tomatoes. That’s when it hit me—creamy tomato soup. It’s the kind of dish that wraps you up like a cozy blanket, perfect for those nights when you crave something homemade without spending hours in the kitchen. It’s incredibly simple, yet feels like a luxurious treat. Plus, I’ve got a little trick with evaporated milk that makes it extra creamy without the heaviness of cream.

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What You’ll Need

I bet you have most of these at home already. This ingredient list is all about simplicity meeting a punch of flavor.

  • Olive oil
  • Diced onion
  • Fresh dried basil
  • Fresh dried thyme
  • Canned diced fresh tomatoes
  • Tomato paste
  • Flour
  • Chicken broth
  • Splenda
  • Evaporated milk
  • Salt
  • Black pepper

How to Make Creamy Tomato Soup

  1. In a large saucepan, heat the olive oil over medium heat. Once it shimmers, add the diced onion, dried basil, and thyme. Cook until the onion is tender and golden, stirring occasionally — you’ll know it’s ready when the kitchen smells amazing.
  2. Add the canned diced tomatoes and tomato paste to the pan. Stir everything together and let it simmer for about 10 minutes. You’ll see the mixture start to thicken and deepen in color.
  3. In a small bowl, whisk together the flour with 1/4 cup of the chicken broth until smooth. This will help thicken the soup without any lumps.
  4. Pour the flour mixture into the tomato mixture, stirring until everything is well blended. Add the rest of the chicken broth, and bring it to a gentle simmer. Let it cook for about 30 minutes, stirring frequently. The edges will start to bubble.
  5. Now comes the fun part: using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
  6. Stir in the Splenda and evaporated milk, mixing until everything is heated through. Taste and adjust the seasoning with salt and black pepper to your liking.

Cook’s Notes

Don’t rush the onions. It’s tempting, but letting them get golden and fragrant is what builds the foundation of flavor. If you’re making this ahead of time, stop before adding the Splenda and evaporated milk. You can refrigerate the base soup and just add the final touches when you’re ready to serve. Leftovers? This soup holds up well in the fridge for a few days, and you can freeze it too—just leave out the milk until you’re ready to eat.

Make It Your Own

  • Add a kick: Stir in a pinch of red pepper flakes with the onions for a spicy twist.
  • Go vegan: Swap the chicken broth for vegetable broth and use coconut milk instead of evaporated milk.
  • Herby delight: Add a handful of fresh basil leaves right before blending for a burst of freshness.
  • Cheesy goodness: Stir in a handful of shredded cheddar cheese just before serving for extra creaminess and a hint of sharpness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! Your kitchen adventures make my day.

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Penne Arrabiata | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other night, as I found myself rummaging through my pantry, I hit jackpot with a can of tomatoes and a packet of penne. It was one of those evenings where I needed something quick, comforting, and just a little spicy to shake off the chill of the day. Enter Penne Arrabiata – my go-to for when I want something fiery, yet satisfying, without the fuss. Who knew a simple dish with such few ingredients could pack so much punch? Plus, if you’re like me and almost always have pasta, canned tomatoes, and garlic stashed away, you’re already halfway there. The magic really is in the simplicity.

Jump to Recipe

What You’ll Need

You might be surprised at how few ingredients are needed for this explosive dish. Chances are you already have most of these tucked away in your kitchen.

  • Canned whole tomatoes (I adore those Pomi tomatoes that come in a box!)
  • A packet of penne
  • Fresh garlic (about 5 cloves, minced)
  • Olive oil (3 tablespoons to be exact)
  • About 1 teaspoon of dried red peppers
  • Fresh Italian parsley, minced (2 tablespoons plus extra for garnish)
  • Fresh basil, coarsely chopped, for that final flourish

How to Make Penne Arrabiata

  1. First, set a large pot of water on the stove and bring it to a rolling boil. You’ll want enough water so the penne has space to dance around.
  2. While waiting on the water, heat 3 tablespoons of olive oil in a pan over medium heat. Toss in about 1 teaspoon of dried red peppers. Let them mingle with the oil until they’re fragrant but not burning.
  3. Add the minced garlic and 2 tablespoons of fresh Italian parsley to the oil and peppers. Stir and watch carefully – you want the garlic golden, not brown.
  4. Next, introduce the star of the show: your canned tomatoes. Give them a good chop before adding them to the pan. Stir, cover, and let the sauce simmer until it’s heated through and inviting.
  5. By now, your water should be boiling. Toss in the penne and cook until it’s al dente. You know it’s ready when it has a slight bite but isn’t mushy.
  6. Once the pasta is perfect, drain it and add it directly to the sauce. Mix thoroughly, ensuring each piece of penne is luxuriously coated in that fiery sauce.
  7. Right before serving, sprinkle in some coarsely chopped fresh basil and a little more parsley for that fresh, earthy touch.
  8. Serve immediately, preferably with a side of crusty bread to mop up any leftover sauce.

Cook’s Notes

Let me give you a few insider tips to make sure your Penne Arrabiata is the talk of the dinner table. First, don’t overcook the garlic – it can turn bitter quickly. Always keep an eye on it while it’s in the pan. If you’re in the mood for a deeper flavor, let the sauce simmer longer on low heat. You can make the sauce ahead of time; just reheat gently before adding the pasta. And leftovers? They keep well in the fridge for a couple of days. Just make sure to cover them properly and add a splash of olive oil when reheating to keep things glossy.

Make It Your Own

Here’s where you can let your creativity or pantry dictate the dish:

  • Swap the penne for rigatoni or another pasta you have on hand – just adjust the cooking time as needed.
  • For a smoky twist, add a pinch of smoked paprika along with the dried red peppers.
  • Incorporate some protein by tossing in cooked crispy tofu or grilled chicken right before serving.
  • If you’re feeling indulgent, sprinkle some shaved Parmesan on top. It’s not traditional, but who can resist cheese?

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than a little fiery pasta to spice up your day. Enjoy every bite, my friends!

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Greek Inspired Spring Omelet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a crisp spring morning, the kind where the sun is just starting to warm the earth, and you’re craving something fresh yet comforting for breakfast. You peep into your fridge, and there they are — gorgeous green asparagus spears and a tub of tzatziki begging to be used. Enter the Greek Inspired Spring Omelet, a dish that feels like a mini-vacation on a plate, promising both simplicity and flair. This omelet is just the thing for when you want something light and packed with flavor, without spending ages in the kitchen. Whether you’re impressing brunch guests or sneaking in a quick solo breakfast, this recipe is a winner.

Jump to Recipe

What You’ll Need

Honestly, this ingredient list is a love letter to spring. You’ll likely find most of these staples in your fridge or pantry, making it not just delicious but convenient.

  • Asparagus spears (because who can resist their crunch?)
  • Egg whites (keeping things light and fluffy)
  • Feta cheese (the tangy star of the show)
  • Diced green onions (for a bit of zing)
  • Salt and pepper (to taste, because you know your buds better than anyone)
  • Tzatziki (our creamy secret weapon)
  • Yellow and red diced cherry tomatoes (for a burst of color and sweetness)

How to Make Greek Inspired Spring Omelet

  1. Start by grabbing a medium skillet, and toss in your asparagus spears. Sauté them until they become tender and vibrant green, which should take about 7 minutes. This is when your kitchen starts smelling spring-fresh.
  2. Set the asparagus aside and let them cool off a bit. Meanwhile, in a small bowl, combine your egg whites with a good dollop of tzatziki. Stir until they’re well acquainted.
  3. Now, spray a non-stick skillet with cooking spray and bring it to medium heat. Pour your egg white mixture into the skillet and watch it spread like a satisfying blanket over the pan. Cook until the edges are firm and the surface turns white, about 2 minutes.
  4. Carefully slide the cooked omelet onto a waiting plate. Pile your sautéed asparagus, diced cherry tomatoes, green onions, and a crumble of feta right in the middle. It’s like you’re giving your omelet a delicious core.
  5. Fold the omelet into thirds, gently covering your vibrant fillings. This is when it starts to look like something out of a café menu.
  6. Serve it up hot, with an extra side of tzatziki because why not? Season with salt and pepper to your liking, and dig in!

Cook’s Notes

Let’s talk omelet mastery and leftover magic. First, when sautéing your asparagus, keep an eye to avoid overcooking; you want them vibrant, not mushy. If your omelet sticks to the pan, it’s likely because the pan wasn’t hot enough or lacked a proper coating of cooking spray.

Make-ahead tip: You can prep the veggies the night before to save time in the morning. As for leftovers, though this omelet is best fresh, you can store it in the fridge for up to two days. Just reheat it gently in the microwave or a warm skillet.

Make It Your Own

Variety is the spice of life, so let’s play with this recipe a bit.

  • Swap the asparagus for zucchini ribbons if you’re feeling adventurous and want more veggie variety.
  • Not a fan of feta? Try using crumbled goat cheese instead for a creamier texture.
  • If you’re craving more protein, add diced cooked chicken breast for an extra hearty omelet.
  • For a vegetarian twist with a nutty flavor, replace tzatziki with a pesto spread.

If you try this omelet, I’d love to hear how it turns out — drop a comment or tag me on social media! This recipe is like a breath of fresh spring air, and I hope it brings a little sunshine to your plate. Enjoy!

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Vegetable Tart With Goat Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Wednesday evenings where the clock seemed to sprint from 5 to 7 PM in the blink of an eye. My stomach was grumbling louder than my Spotify playlist, and all I could think about was something delicious yet uncomplicated. The kind of meal that makes you feel like a culinary wizard without actually breaking a sweat. Enter stage left: the Vegetable Tart with Goat Cheese. This tart is my secret weapon, perfect for when I want something that looks as good as it tastes with minimal fuss. It’s a colorful showstopper that tastes like you planned it all week, but shhhh… it’s our little secret!

Jump to Recipe

What You’ll Need

Trust me, if your pantry and fridge are anything like mine, you’re already halfway there. This tart comes together with just a few key stars and supporting players.

  • Puff pastry (the freezer-friendly hero of this dish)
  • Frozen spinach
  • Mushrooms
  • Red bell pepper
  • Goat cheese (the creamy crown jewel)
  • Salt and pepper

How to Make Vegetable Tart With Goat Cheese

  1. Preheat your oven to 350°F. This is the first step to turning your kitchen into a cozy haven.
  2. Grab your puff pastry from the freezer and roll it out onto a cookie sheet, keeping the parchment paper underneath to prevent any sticky situations.
  3. Spread the frozen spinach evenly over the pastry, but leave about an inch of edge untouched. This creates a beautiful border that puffs up like magic.
  4. Layer the mushrooms on top of the spinach. They’ll release their juices, adding depth to the flavor party.
  5. Next, scatter the red bell pepper slices over the mushrooms. This vibrant red layer will make your tart pop, both visually and taste-wise.
  6. Finally, sprinkle crumbled goat cheese over the top. As it bakes, it will melt into creamy pockets of tangy goodness.
  7. Season with a sprinkle of salt and a few cracks of fresh pepper to taste.
  8. Bake in the preheated oven for 15-20 minutes, or until the edges of the tart are golden brown and the cheese is bubbly and slightly caramelized.

Cook’s Notes

Alright, here’s the inside scoop: always make sure your puff pastry is still cold when you start rolling it out, as it puffs better. If your mushrooms seem a bit too wet after slicing, give them a quick pat with a paper towel to avoid sogginess. This tart is best enjoyed fresh out of the oven, but if you do have leftovers, store them in an airtight container in the fridge and reheat them in the oven to maintain that crispy crust. If you’re planning ahead, all the veggies can be prepped a day in advance, making the assembly a breeze when you’re ready to bake.

Make It Your Own

This tart is a blank canvas for your culinary whims. Here are some ideas to get those wheels turning:

  • Switch the spinach for kale for a heartier texture.
  • Love a bit of heat? Add sliced jalapeños on top for a spicy kick.
  • Not a fan of goat cheese? No problem. Try it with feta cheese instead for a milder flavor.
  • For a sweet twist, caramelize some onions and layer them under the spinach.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This is a dish that invites creativity, so feel free to experiment and make it truly yours. Happy cooking, friends!

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Dutch Babies With Mulberry-Rhubarb Compote | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Okay, so picture this: It’s a lazy Sunday morning, and I’m still in my pajama pants, hair doing its own thing, craving something that’s going to make me feel like I have my life together. But I definitely do not have my life together right now. I glance over at my kitchen counter, and there’s a basket of mulberries just sitting there, giving me the “use me or lose me” eyes. Rhubarb stalks are peeking out from the fridge door like they’re trying to escape to find their life purpose. And that’s when it hit me: Dutch Babies with Mulberry-Rhubarb Compote. This recipe is one of those magical ones where you get to feel fancy without actually doing anything fancy. It’s not just about the taste—though, trust me, it’s a hug on a plate—but it’s also about how it looks like you put in way more effort than you actually did. Plus, it gets me extra points with anyone who’s lucky enough to be around when it comes out of the oven.

Jump to Recipe

What You’ll Need

This recipe is all about using what you probably already have in your kitchen, with a couple of stars that make it shine.

  • Butter
  • Cornstarch
  • Eggs
  • Flour
  • Milk
  • Mint leaves
  • Mulberries
  • Orange juice
  • Rhubarb
  • Salt
  • Sugar
  • Vanilla sugar

How to Make Dutch Babies With Mulberry-Rhubarb Compote

  1. First, let’s tackle the compote. Pulse the rhubarb in a food processor about 5-6 times until it’s diced but not mushy. Then give the mulberries a quick 3-4 pulses until they’re nicely chopped.
  2. In a saucepan, combine the diced rhubarb, chopped mulberries, orange juice, sugar, salt, and cornstarch. Let this mixture simmer over medium heat for about 10-15 minutes, stirring occasionally. You’ll know it’s done when it smells like a fruity dream and is slightly thickened.
  3. Once off the heat, stir in the fresh mint leaves. This is where the magic happens, trust me. Set it aside—it’ll thicken a bit more as it cools.
  4. Now, preheat your oven to 375°F. This is the perfect time to grab a coffee and do a little dance because it’s all happening!
  5. In a blender, throw in the flour, sugar, salt, milk, and eggs. Blend for a solid 10 seconds to get everything nice and smooth. Then, add 2 tablespoons of melted butter and give it another quick blitz.
  6. Brush the remaining 4 tablespoons of melted butter into a 24-cup muffin tin, ensuring every nook and cranny is coated. This is what gives the Dutch babies their golden crispiness.
  7. Pour the batter slowly into each muffin cup, filling about halfway. Pop them into the oven and bake for 12-14 minutes until the edges are golden brown and the centers are all puffed up and proud.
  8. Remove those Dutch babies immediately from the muffin tins to avoid any sticking issues, and top generously with your mulberry-rhubarb compote. Serve them up while they’re still warm and watch them disappear!

Cook’s Notes

These Dutch babies are best eaten fresh out of the oven, but if you have leftovers (ha, as if!), they can be stored in an airtight container in the fridge for up to two days. Just reheat them in the oven for a few minutes to regain some of that crispiness.

When making the compote, keep an eye on the heat. You want a gentle simmer, not a vigorous boil, to avoid turning everything into a fruit soup.

  • If you’re short on mulberries, you can easily swap in another berry. Blackberries or blueberries work wonders here.
  • For a richer flavor, try browning the butter before you add it to the muffin tins—trust me, it’s a game-changer.
  • If you’re feeling adventurous, add a dash of cinnamon or nutmeg to the batter for a warm spice twist.

Make It Your Own

  • Swap the mulberries for blackberries if you’re feeling a bit wild, or raspberries for a nice tart kick.
  • Want a savory version? Skip the compote and serve with a dollop of crème fraîche and smoked salmon.
  • No rhubarb? No problem! Substitute with an equal amount of strawberries for a sweeter compote.
  • For a nutty twist, add a tablespoon of almond extract to the batter and top with slivered almonds before baking.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! I’m always excited to see your creations and hear your tweaks. Happy baking!

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Quinoa, Tomato, Green Onion Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Wednesday night, and I’m staring into the abyss of my fridge, hunting for something quick yet satisfying to whip up. I’m not in the mood for anything heavy, and the thought of a greasy takeout container is just not doing it for me. Then, I spot it: a bag of quinoa hidden behind some questionable leftovers. Suddenly, I’m inspired to throw together something fresh and vibrant. Enter the Quinoa, Tomato, Green Onion Side Salad. It’s one of those effortless dishes that surprises you with how delicious it is. Light, tangy, and with just the right amount of bite from the green onions, it’s the perfect sidekick to almost any meal. Plus, chances are, you already have most of these ingredients hanging out in your pantry or fridge.

Jump to Recipe

What You’ll Need

It’s amazing how such a simple ingredient list can come together into something so flavorful. Chances are you already have most of this.

  • Quinoa – the nutty base that gives this salad heft and texture.
  • Water – to cook the quinoa perfectly fluffy.
  • Tomatoes – juicy and sweet, they bring freshness and color.
  • Green Onions – for that bit of sharpness and crunch.
  • Lemon – juice for tanginess that brightens up everything.
  • Olive Oil – adds a smooth richness that ties the salad together.
  • Salt and Pepper – to taste, because seasoning is everything!

How to Make Quinoa, Tomato, Green Onion Side Salad

  1. Start by rinsing your quinoa in a fine mesh strainer. This step is crucial to remove any bitterness from the grains.
  2. Combine the quinoa and water in a medium-sized pan. Heat over medium until it starts to bubble and simmer, then cover the pan and lower the heat to low. Let it cook for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
  3. While your quinoa is cooking, wash the green onions and tomatoes well. Give them a rough chop—you want them in bite-sized pieces. The tomatoes should be juicy, and the onions pungent.
  4. Cut a lemon in half and squeeze the juice from one half into a bowl, taking care to fish out any seeds that escape.
  5. Once the quinoa is done, let it cool a bit. It can still be a little warm, but not piping hot—you don’t want to wilt the fresh ingredients.
  6. Incorporate the olive oil and lemon juice into the quinoa, then mix in the chopped tomatoes and green onions. Stir everything together gently.
  7. Season with salt and pepper to taste. You’ll know it’s right when the flavors pop but still feel balanced.
  8. Chill the salad in the refrigerator for a bit before serving, or serve it slightly warm if you’re in a hurry. It’s delicious either way!

Cook’s Notes

Once you’ve made this salad, you’ll see how forgiving and flexible it is. You can make the quinoa a day ahead and store it in the fridge, saving some time. Just bring it to room temperature before you mix everything together. If anything, the flavors meld even more deliciously after they’ve had time to chill. Leftovers can be stored in an airtight container in the fridge for up to three days, but trust me, it won’t last that long. Do keep an eye on the tomatoes, though—they can get a bit mushy past the second day.

Make It Your Own

This salad is like a blank canvas, and there are so many delicious ways to switch it up:

  • Swap the quinoa for couscous or even farro for a different texture and flavor profile.
  • Add some crumbled feta cheese for a tangy, creamy element.
  • Mix in some chickpeas or black beans to boost the protein and make it a more filling main dish.
  • Toss in a handful of fresh herbs like parsley or basil for an extra burst of freshness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Your kitchen adventures make my day. Happy cooking!

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Related update: Quinoa, Tomato, Green Onion Side Salad

Crispy Rhubarb Pockets | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those mid-week evenings where everything was a bit of a scramble. You know the type — when you open your fridge and your brain’s a blank canvas, and all you’ve got is a carton of milk, some half-wilted greens, and a bunch of rhubarb staring back at you. My sweet tooth was relentless though, demanding something a little more exciting than a bowl of cereal. That’s when the idea of making Crispy Rhubarb Pockets hit me like a lightbulb moment. They’re quick, just the right mix of tangy and sweet, and have this magical way of making your kitchen smell like a bakery. Jump to Recipe

What You’ll Need

Chances are, you already have most of these tucked away in your kitchen. Let’s make some magic with these simple, but powerful ingredients:

  • 1 cup of diced rhubarb
  • 1/2 cup of granulated sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 4 phyllo sheets
  • Melted butter for brushing

How to Make Crispy Rhubarb Pockets

  1. Start by tossing your diced rhubarb, sugar, cornstarch, and salt into a medium saucepan. Place over medium-low heat and stir occasionally. You’ll want to keep an eye on it, as the rhubarb releases its liquid and breaks down into a thick, chunky sauce — about 10 minutes.
  2. Once it’s looking all lovely and jam-like, remove the pan from the heat. Stir in the vanilla extract for that extra fragrant kick, and let it cool to room temperature. Patience, my friend, it’s worth it.
  3. While the filling cools, layer your phyllo sheets. Brush each sheet with melted butter like you’re painting a masterpiece. Then, preheat your oven to a cozy 350°F.
  4. With a sharp knife, cut four 4-inch squares from the phyllo stack. It’s okay if they aren’t perfect — rustic is in.
  5. Place about 2 teaspoons of the rhubarb filling in the center of each square. Brush a little water from the edge of the filling to each point of the square. Now, gather the points and pinch together just above the filling to create a cute pouch.
  6. Brush each pouch with more butter (because why not?) and place them on an ungreased baking sheet, making sure they’re at least an inch apart.
  7. Bake in your preheated oven for 12 to 15 minutes. You’re looking for a golden brown color and a house smelling deliciously sweet.
  8. Once golden, remove the pouches and let them cool on a wire rack for about 5 minutes. They’re ready to serve warm or at room temperature, whichever tempts you more.

Cook’s Notes

Don’t rush the cooling process for the filling; hot phyllo and hot filling don’t mix well. If the filling is too hot, it might burst open your lovely creations. If you want to prep ahead, you can make the rhubarb filling a day in advance and store it in the fridge. Just bring it to room temperature before using.

Make It Your Own

  • Berry Bliss: Swap out half of the rhubarb for your favorite berries. Strawberries or raspberries would add a nice twist.
  • Creamy Dream: Add a dollop of cream cheese to the filling for a richer texture.
  • Nuts About It: Sprinkle some chopped almonds or walnuts over the filling before sealing the pouch for a crunchy surprise.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to the filling for an extra layer of warmth.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s keep the sweet adventures rolling in our kitchens.

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Bruschetta Stuffed Potatoes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday, and the week’s already feeling like a never-ending to-do list. After a day full of meetings that could’ve been emails, I found myself craving something cozy but a tad bit fancy for dinner. Enter Bruschetta Stuffed Potatoes. I stumbled upon this idea when I had a bunch of potatoes and a fresh batch of basil that needed to be used before I found them looking sad in the back of the fridge. These potatoes are your best weeknight friend—they’re comforting, satisfyingly crispy, and the kind of dish that makes you feel like a kitchen wizard without breaking a sweat. Plus, who doesn’t love a good bruschetta twist?

Jump to Recipe

What You’ll Need

It’s likely you’ve already got most of this in your pantry, and if not, the list is short enough for a quick grocery run.

  • 4 large dried baking potatoes
  • Olive oil
  • 1 small red onion, finely chopped
  • 2 cups diced tomato
  • 3 cloves garlic, minced
  • Fresh basil, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cultured dairy (sour cream or Greek yogurt work great)
  • Butter
  • Sea salt & freshly ground pepper

How to Make Bruschetta Stuffed Potatoes

  1. Preheat your oven to 350°F (175°C). While you wait, give your potatoes a good scrub. Generously coat their skins with olive oil to ensure they get that irresistible crispy finish.
  2. Place the potatoes directly on the oven rack and bake for 1 to 1 1/2 hours, or until they’re tender when poked with a fork. This is your chance to catch up on that series you’ve been meaning to binge!
  3. While the potatoes are doing their thing, toss together the red onion, diced tomatoes, garlic, fresh basil, and mozzarella cheese in a small bowl. The mixture should smell like a summer garden—just divine. Set it aside.
  4. Once your potatoes are tender, carefully cut a small slice off the top of each one. Scoop out the soft, fluffy flesh and transfer it into a large bowl. Be gentle so you don’t tear the skins—those are going back in the oven.
  5. Place the empty potato shells back on a baking sheet and turn the oven down to 150°F (65°C) to keep them warm.
  6. In the bowl with the potato flesh, add the cultured dairy, a pat of butter, and a splash more olive oil. Mash it all together until smooth and creamy. The mixture should be velvety with a slight sheen from the butter.
  7. Fold the bruschetta mixture into your mashed potatoes. The cheese will start to melt a little, binding everything together. Season with sea salt and freshly ground pepper to taste.
  8. Spoon the mixture back into the potato shells, mounding it high. Pop them in the oven just to warm through—if you don’t reheat them too much, the enzymes in the dairy will keep it tasting fresh and tangy.

Cook’s Notes

You’ll want to use baking potatoes like russets as they have the perfect consistency for this recipe. Don’t skimp on the olive oil when coating your potato skins—it’s the secret to getting that perfect crisp. Leftovers (if any!) can be stored in the fridge for up to two days. Just reheat them in the oven to maintain texture. If you’re making these ahead, you can prepare the bruschetta and potato filling separately and stuff the potatoes just before serving.

Make It Your Own

  • Caprese Style: Swap the mozzarella for fresh buffalo mozzarella and add a drizzle of balsamic glaze just before serving.
  • Spicy Kick: Add a diced jalapeño to the bruschetta mixture for some heat. You can also sprinkle some red pepper flakes on top.
  • Mediterranean Twist: Incorporate some chopped olives and a sprinkle of feta cheese into your bruschetta mix for a Greek-inspired flavor.
  • Vegan Version: Use vegan cheese and a plant-based yogurt instead of dairy. A touch of nutritional yeast can mimic the buttery flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! These Bruschetta Stuffed Potatoes have become a staple in my kitchen, and I hope they find a spot in yours too. Enjoy every delicious bite!

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Citrus Beet Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: I’m standing in the kitchen, eyeing a bunch of fresh beets and wondering what on earth I’m going to make for dinner. It’s one of those days where time is tight, but my craving for something fresh and vibrant is even tighter. Enter my Citrus Beet Salad. It’s the kind of dish that feels fancy but is deceptively simple to whip up. We’re talking earthy beets paired with juicy grapefruit, creamy goat cheese, and a sprinkle of crunchy pumpkin seeds. It’s a harmony of flavors and textures that makes it the perfect side or light main course. And trust me, once you taste it, it’ll quickly become a staple in your kitchen lineup. Jump to Recipe

What You’ll Need

I love this recipe because the ingredient list is short and sweet, and you might already have a few of these in your kitchen. Here’s what you’ll need to make this vibrant salad come to life:

  • Beets – Fresh is best, but pre-cooked can work in a pinch.
  • Olive oil – A good quality one really makes a difference here.
  • Balsamic vinegar – Adds a tangy depth to the sweet beets.
  • Grapefruit – Juicy and adds a bright pop of flavor.
  • Sprouts – I like alfalfa or radish sprouts for their peppery taste.
  • Pumpkin seeds – Toasted for extra crunch.
  • Goat cheese – Creamy and tangy, it ties everything together.

How to Make Citrus Beet Salad

Ready to get cooking? Let’s dive into the steps:

  1. Start by washing your beets and patting them dry. You don’t want any excess moisture when they hit the oven.
  2. Place the beets on a sheet of aluminum foil and give them a generous drizzle of olive oil. Seal them up in the foil to create a snug little pouch.
  3. Pop the pouch onto a cookie sheet and slide it into the oven. Bake until the beets are tender. This can take anywhere from 30 minutes to an hour, depending on their size. Start checking at the 30-minute mark.
  4. Once tender, let them cool enough to handle. Use your hands to slip off their skins — they should peel away easily.
  5. Slice the beets into bite-sized wedges and give them a good drizzle of balsamic vinegar. This is where the magic starts.
  6. Line the bottom of a large bowl with a bed of sprouts. Add your beets and grapefruit slices on top.
  7. Finish with a scatter of pumpkin seeds and a crumble of goat cheese. Serve immediately and enjoy the freshness!

Cook’s Notes

Okay, a few things to keep in mind! When roasting your beets, size matters. If they’re particularly large, give them a little extra time in the oven. You want that fork to slide in without much resistance. And about that grapefruit — try to segment it so you avoid the bitter pith. If you’re making the salad ahead, keep everything separate until just before serving to avoid soggy sprouts. Leftovers are best consumed within a day or two, but if you really want to stretch it, pack the beets and sprouts separately to keep them fresh.

Make It Your Own

Here’s how you can put your own spin on this classic:

  • Swap the goat cheese for crumbled feta or blue cheese for an extra punch.
  • Use blood oranges instead of grapefruit for a sweeter twist.
  • Substitute sunflower seeds if pumpkin seeds aren’t your thing, or if you want to mix it up.
  • Add a handful of arugula or baby spinach for extra greens and volume.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your food pics! This salad is one of my favorites to play around with, and I’m curious to see how you’ll make it your own. Happy cooking!

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Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen, surrounded by half-cut figs and a newly opened bottle of Chardonnay—a rare moment of quiet with the kids finally asleep and a playlist of my favorite tunes in the background. It was one of those evenings when you just have to bake something comforting yet a smidge fancy, to celebrate surviving another day. Hence, this Fresh Fig, Walnut, Rosemary Upside Down Cake was born. I promise you, it’s the kind of cake that feels both rustic and gourmet. Perfect for when you want to impress guests, or just yourself, with minimal fuss. And the best part? Most of these ingredients are probably lounging in your pantry waiting to shine. Trust me, it’s worth every bite. Jump to Recipe

What You’ll Need

Chances are you already have most of this. This cake is all about bold flavors and simple ingredients:

  • Unsalted butter
  • Light brown sugar
  • Fresh figs
  • Fresh rosemary
  • Walnut pieces
  • Flour
  • Baking powder
  • Salt
  • Eggs
  • Granulated sugar
  • Fresh lemon juice
  • Lemon extract
  • Citron vodka
  • Lemon zest
  • Vanilla extract

How to Make Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

  1. Preheat your oven to 350 degrees. Place a rack in the center position because balance is key, even in baking.
  2. Add butter to a 9-inch round baking pan. Slide it into the warming oven until melted, about 5 minutes—keep an eye out for that rich, golden puddle.
  3. Remove the pan and sprinkle brown sugar evenly over the melted butter. This is your cake’s sweet foundation.
  4. Arrange the fresh figs, flesh side up. Sprinkle with a teaspoon of rosemary for that herbaceous twist. Fill any gaps with crunchy walnut pieces.
  5. In a medium bowl, sift together flour, baking powder, and salt. It’s like creating a soft, powdery cloud.
  6. In another bowl, beat the eggs with granulated sugar at medium speed until creamy. Here’s a tip: I found the cake is fluffier when you beat the eggs whole rather than separating them.
  7. Add the flour mixture to your creamy egg concoction and beat until completely combined. Pour this luscious batter over the fruit and smooth it out with a spatula.
  8. Bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean. The aroma is your first reward.
  9. Let the cake cool on a wire rack for 10 minutes. Then, gently run a blunt knife around the edges to loosen it.
  10. Take a deep breath and carefully invert the cake onto a plate. Serve it warm or at room temperature, perhaps with that glass of Edna Valley 2010 Paragon Chardonnay.

Cook’s Notes

This cake is forgiving, but here are some tips to make it even better:

  • Make sure your figs are ripe but firm. They should yield slightly when pressed.
  • Store leftovers in an airtight container. They’re great microwaved for about 15 seconds—warm, gooey, and just as delicious.
  • If you want to make this ahead, it keeps well for a couple of days. Just remember to let it come to room temp or give it a quick heat-up before serving.
  • Avoid the temptation to overmix the batter after combining the wet and dry ingredients. You want to keep it light and fluffy!

Make It Your Own

  • Swap the figs for ripe peaches in the summer, and you’ve got yourself a peachy upside-down cake.
  • If walnuts aren’t your thing, try pecans or hazelnuts for a different kind of crunch.
  • For a non-alcoholic twist, replace the citron vodka with extra lemon juice and a splash of almond extract for an intriguing flavor.
  • Use orange zest and juice instead of lemon for a more mellow citrus vibe.

If you try this, I’d love to hear how it turns out—drop a comment or tag me with your cake pics! Let’s keep the delicious conversation going. 🍰✨

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If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

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Fig, Goat Cheese and Walnut Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, the afternoon sun cast a golden glow across my kitchen, and all I craved was something fresh and vibrant. You know those days when life gets a bit too overwhelming, and you just need a food hug? That was me. I opened the fridge and there they were—beautifully ripe figs, a half-eaten log of goat cheese, and a bag of mixed greens waiting to be transformed. And just like that, a Fig, Goat Cheese, and Walnut Salad came to life. This dish is like a cozy sweater—it’s comforting yet bright, with just the right amount of flair to make you feel fancy without the fuss. Trust me, this salad is a total game-changer, especially when you need something quick yet utterly delicious.

Jump to Recipe

What You’ll Need

This salad is all about simple ingredients that pack a punch. Chances are you already have most of this stuff lying around:

  • Fresh figs – the star of the show
  • Goat cheese – creamy goodness in every bite
  • Lemon juice – for that zesty kick
  • Mixed greens – a fresh and leafy base
  • Olive oil – smooth and silky
  • Salt and pepper – gotta season!
  • Walnuts – for a crunchy contrast

How to Make Fig, Goat Cheese and Walnut Salad

  1. Start by rinsing your mixed greens. Spin them dry if you have a salad spinner or spread them out on a clean towel to air-dry. You want them crisp, not soggy.
  2. Tear the greens into bite-size pieces if they’re not already prepped. No one wants to wrestle with a giant leaf on their plate.
  3. Slice the figs delicately, savoring the sweet fragrance that fills the room. They should be tender yet firm enough to hold their shape.
  4. Roughly chop the walnuts. You’re aiming for a mix of larger chunks and smaller bits to keep things interesting.
  5. Gently scatter small spoonfuls of goat cheese over the salad. This is where the magic happens—creamy pockets of flavor await every bite.
  6. In a small bowl, mix olive oil and lemon juice to taste, or if you’re like me and love to freestyle, drizzle them directly over the salad.
  7. Season with salt and pepper to your liking. Toss everything together gently to keep all those beautiful components intact.
  8. Serve immediately and enjoy the delightful combination of flavors and textures.

Cook’s Notes

Here’s the deal: use the freshest figs you can find. Overripe ones can make the salad mushy, and underripe figs won’t give you that sweet juiciness. You can prepare the salad base and keep it in the fridge for a couple of hours, but only add the dressing and goat cheese right before serving to keep the greens vibrant and the cheese from getting lost in the mix. If you need to store leftovers, keep the dressing separate and consume within a day for best quality.

Make It Your Own

  • Swap the goat cheese for feta if you’re feeling a bit more Mediterranean.
  • Replace the walnuts with toasted almonds for an added crunch and a slightly different flavor profile.
  • Add some crispy bacon bits if you want a smoky, savory note.
  • Try arugula instead of mixed greens for a peppery punch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing like sharing the joy of a simple, delicious meal with friends. Bon appétit! 🍽️

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Healthy Southwestern Oatmeal | Made by Meaghan Moineau

Posted on by Meaghan Moineau

On a chilly Tuesday morning last week, I found myself staring into my pantry, desperate for something other than my go-to toast routine. You know those mornings when you crave a little adventure but also need to keep it quick and wholesome? Enter my Healthy Southwestern Oatmeal. It’s like a warm hug with a zesty kick, perfect for waking up those taste buds and starting your day on a high note. You get the heartiness of oats, the warmth of chili powder, and the creamy goodness of cheese—all in one bowl. Plus, it’s a breeze to make. No fancy footwork in the kitchen, just straightforward comfort with a little flair.

Jump to Recipe

What You’ll Need

If your kitchen is anything like mine, you’re already halfway there with these ingredients! Simple, everyday staples with a couple of stars.

  • 1 1/2 cups water
  • 1 cup old fashioned oats
  • 2 egg whites
  • 1/4 cup reduced fat cheddar cheese
  • 1/2 teaspoon chili powder
  • 2 green white scallions, sliced
  • Salt, to taste

How to Make Healthy Southwestern Oatmeal

  1. Start by bringing 1 1/2 cups of water to a rolling boil in a medium saucepan. Feel the steam rising and imagine the coziness awaiting you.
  2. Add the old fashioned oats to the water, giving them a gentle stir. Reduce the heat to a simmer and let them cook for about 10 minutes. You’ll know they’re ready when the mixture starts to look more like oats and less like water.
  3. Toss in the sliced scallions and chili powder. Cook together until the excess liquid has evaporated and the aroma of chili fills your kitchen, hinting at the southwestern flair.
  4. Pour in the egg whites, stirring constantly. Watch as they transform from clear to opaque, weaving themselves into the oats like magic.
  5. Spoon your creation into a serving bowl, sprinkle with salt and the reduced fat cheddar cheese. The cheese will melt slightly, adding a touch of creaminess and comfort.

Cook’s Notes

This dish is all about balance, so don’t be shy to adjust the chili powder for your spice preference. I find it best to enjoy this oatmeal fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, add a splash of water or milk to help bring it back to life. And if you find yourself in a rush in the morning, prep your scallions the night before to save some precious minutes.

Make It Your Own

  • Swap the reduced fat cheddar for a little goat cheese for a tangy twist.
  • For a protein boost, add black beans alongside the scallions.
  • Try topping with a dollop of Greek yogurt for added creaminess and a bit of cool contrast.
  • If you’re a meat lover, some crumbled turkey sausage would make a hearty addition.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the recipe or tweak it to your liking, I hope this bowl brings a little extra joy to your morning routine.

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Palak-tofu (bean curd) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesday evenings, you know the kind, where the clock somehow ticks faster and the fridge looks like a barren desert. I was craving something comforting but also needed it to be quick and not require a last-minute grocery run. That’s when I stumbled upon my trusty block of tofu and a vibrant bunch of spinach sitting in the crisper looking like they might stage a protest if not used soon. Voila, it hit me—Palak-Tofu (or bean curd if you’re feeling fancy)! It’s the kind of dish that feels like a hug in a bowl, creamy yet packed with a punch of spices, and best of all, it comes together in a snap. It’s the perfect blend of Indian flavors that makes you feel like you’ve put in way more effort than you actually did. Ready to dive in?

Jump to Recipe

What You’ll Need

The beauty of this recipe is that you probably already have most of these staples lurking in your pantry or fridge. Here’s the lineup:

  • 1 tbsp oil
  • 2 onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2-3 green chillies, chopped (adjust depending on how spicy you’re feeling)
  • 1 tomato, chopped
  • 3 cups palak (spinach), washed
  • 1 block tofu, cut into cubes
  • Salt to taste
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1/4 cup cream or milk
  • 1 tbsp butter
  • 1/2 tsp garam masala

How to Make Palak-tofu (bean curd)

  1. In a pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they’re golden brown. The aroma is the first hint you’re on the right track.
  2. Add the ginger-garlic paste to the onions and stir for about a minute until the raw smell disappears. Toss in the green chillies and chopped tomato, sautéing until the tomatoes soften and meld into the mix.
  3. Add the washed spinach leaves in their full glory. Sauté them for about 5 minutes until they wilt down, looking like a fraction of their former selves. Let this mixture cool.
  4. Once cooled, blend the spinach mixture to a coarse paste and set it aside.
  5. In the same pan, add another tablespoon of oil and sauté the tofu cubes. Sprinkle a pinch of salt and turmeric over them, stirring for about 2 minutes to give them a nice golden tan. Remove and set aside.
  6. Return the spinach paste to the pan, seasoning with salt and coriander powder. Let it cook slowly for about 10 minutes, allowing the flavors to deepen.
  7. Add the sautéed tofu cubes to the pan, mixing well. Crumble the kasuri methi between your palms to release its aroma before adding it to the pan.
  8. Pour in the cream or milk, stirring to combine. Cover the pan and let it simmer on a low flame for 5 minutes. The mixture should look creamy and inviting.
  9. Finish with a dollop of butter for richness and a sprinkle of garam masala for that final flavor burst. Serve hot with roti or paratha.

Cook’s Notes

Here’s the thing: you can make parts of this dish ahead if batch cooking is your jam. The spinach paste can be made a day ahead and stored in the fridge. Just warm it up and follow the rest of the recipe when you’re ready to serve.

  • Don’t rush the sautéing of onions; it sets the flavor base.
  • Make sure to cool the spinach mix before blending. Hot ingredients in a blender can be hazardous (hot splashes are no fun).
  • Leftovers keep well in the fridge for up to 3 days. Just reheat gently, adding a splash of milk if it’s too thick.

Make It Your Own

  • Swap the tofu for crispy paneer cubes for a decadent twist.
  • Add a handful of green peas for a pop of color and sweetness.
  • Use ghee instead of oil for a richer, buttery flavor.
  • For a vegan version, swap the cream with coconut milk and omit the butter.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your kitchen adventures! Let’s make weeknight dinners exciting, one dish at a time!

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