These hearty, crispy fried potato pancakes are simple to make and delicious to eat! Served best hot, these pancakes are best eaten with a sweet apple sauce, a savory garlic sauce, or even a creamy quark!
Recipe and photos provided by Michelle Braxton Michelle Braxton is a food lover and blogger. She chronicles her cooking on her blog, Supper With Michelle. Though she primarily focuses on vegan and vegetarian dishes, she also shares pescatarian meals. If you're looking for fun, healthy, and delicious recipes, Michelle has got you covered! She shares her recipe for Creamy Sun-dried Tomato and Spinach Ravioli below. Recipe: Serves 2 Ingredients:1 8.8 oz package of Store Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli) Ingredients for the Sauce:2 tablespoons of Unsalted Butter2 cloves of Garlic (minced)2 tablespoons of Sun-dried Tomatoes in oil (roughly chopped)1 teaspoon of Dried Italian Herbs1 cup of Half and Half Milk1 teaspoon of Dijon Mustard (optional)1 cup of fresh Baby Spinach(roughly chopped)1/4 cup of Pasta Water2 – 3 tablespoons of Grated Parmesan Cheese (depending on how cheesy you like it)Salt and Pepper to taste Optional Toppings:Torn fresh Basil and Parmesan Cheese Instructions:In a medium pot, prepare Ravioli according to package. Reserve a 1/4 cup of pasta water and set to the side and then carefully drain pasta. In a large skillet, on a low to medium heat, add butter. Once butter is melted, add in garlic, sun-dried tomatoes, and dried italian herbs. Saute for a minute or two and then pour in 1/4 cup of reserved pasta water, half and half milk and add in dijon mustard. Stir and allow to simmer(not boil) for a few more minutes. Add in parmesan and stir until melted. Taste and add salt/pepper to your liking. Now add in Spinach and Ravioli. Simmer just for a few more minutes until sauce thicken a bit, spinach is wilted and ravioli is saucy. Serve and enjoy! Follow Michelle on Instagram!
A delicious and wholesome recipe featuring classic Mexican flavors and providing all the nutrients you need in a meal.
These hearty, crispy fried potato pancakes are simple to make and delicious to eat! Served best hot, these pancakes are best eaten with a sweet apple sauce, a savory garlic sauce, or even a creamy quark!
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
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This recipe is from NY Times Cooking. But I have changed it up. Here's the original recipe. *If you add a lot of spinach, adding water isn't necessary.
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This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It's the ultimate side dish and is so easy to make.
