I was lucky enough to visit Montreal during Fiddlehead Fern season, so my vegetarian hosts and I made them the theme of a gorgeous locally sourced brunch. If you’re lucky enough to have access to fiddleheads, here are two easy ways to enjoy them!
Chili doesn’t have to take forever! Make yourself a surprisingly warm and comforting pot in under an hour using leftover rotisserie chicken, frozen peppers, and canned goods.
This is a slightly easier version of a classic mousse recipe. You can tell because classic recipes never include microwave directions. Whip up a batch the next time you’re in the mood for a retro chocolaty treat!
Low and slow smoking is a beautiful way to prepare a large cut of game meat! You can use this technique with moose, antelope, elk, venison, or even a grocery store roast!
Don’t be misled by the photo! This warm, hearty paleo main course is just as good served with crispy roasted brussels sprouts, lemon-herb asparagus, and baked carrots for a dinner that can be shared by your paleo, gluten-free, and unpicky eaters alike.
I made these easy vegan Asian-fusion tacos in Fargo. You can throw these together in 15 minutes using a $6 bag of just-add-water meat substitute, and condiments you already have in your fridge.
No fridge required! You can make this pasta dish in 10 minutes using pantry staples – or 20 using a few ingredients from your fridge and freezer. Either way, it’s a fast and easy main dish!
Shakshuka is cheap, it’s easy, and it’s incredibly forgiving. I like to mix it up on the road, teaching broke vegetarians how to make it using their favorite flavors.
My Deadwood, SD host and I threw this easy cobbler together from random ingredients in her pantry plus her favorite sweetener. The Sorghum really makes it sing!
My Minnesota hosts had two teenage daughters who wanted to make something easy and fun, featuring local ingredients, that would impress their friends. They were thrilled when I whipped up this no-churn ice cream.
