Posts Tagged ‘vegetarian’
Apple Cinnamon Bran Muffins
Apple Cinnamon Bran Muffins
Welcome to the best muffin recipe… ever! The base of the muffin is fluffy and tender, made with crushed bran flakes, oats, yogurt and vanilla, and is laced with chunks of honeycrisp apple and cinnamon. You’re going to love them! A few tips for making tender and delicious muffins: Don’t overmix the batter. Combine the…
Read MoreTabbouleh
Have you tried tabbouleh? It’s a fabulous Middle Eastern salad made with parsley, bulgur, cucumber and tomato salad with olive oil and fresh lemon. Parsley is really the star of the dish, with bulgur being a close second. Season it to taste and serve it with your next meal. I love it with grilled lamb…
Read MoreMason Jar Salads
Mason Jar Salads
Our first recipe post of 2022! How exciting! I’ve been sharing recipes and cooking videos with the Stride team here on the In the Kitchen Blog for over 3 years! We started early 2019, and here we are, still bringing delicious eats to the Stride table. I don’t know about you, but for me, the…
Read MoreWild Rice with Roasted Grapes
Have you ever roasted grapes? If not, it’s time! Roasting and caramelizing brings out the natural sweetness of the grapes, and they honestly taste like candy! When paired with this slightly savory, slightly sweet wild rice “stuffing”, you have a match made in heaven. First, toss your favorite seedless red grapes in a little olive…
Read MoreOlive Oil Mashed Potatoes
I can’t resist a pile of creamy mashed potatoes – can you? This version is made with rich, dreamy olive oil, a bit of milk and salt and pepper. You may think you’ll miss the butter (trust me – I love butter, too), but the rich flavor of the olive oil really takes mashed potatoes…
Read MoreGlobal Food in Five: Tofu Sisig
Global Food in Five: Tofu Sisig
I’m excited to share the next recipe in our Global Food in Five series: Tofu Sisig! This recipe has crispy tofu, lots of mushrooms, bell pepper and onion, plenty of chilies and a creamy, umami-rich sauce to bring it all together. I like to serve it over a bed of brown rice or quinoa to…
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