Roasted Broccoli Pasta with Roasted Garlic Goat Cheese Sauce | @naturallyella

As I start to balance our evening meals between what we would normally eat, versus what I should feed a toddler, I’ve started to find an intersection. This roasted broccoli pasta is one of those landing spots (minus the nuts for him). You may look at me crazy about my toddler eating goat cheese (he does) but I love that I can easily minimize the salt in this recipe but still have good flavor, thanks to the roasted garlic. I roast a head of garlic weekly and store it in a bit of olive oil to use throughout the week. Beyond this pasta sauce, the roasted garlic is great on pizza, in other sauces, or added to hummus. Read more and see the recipe.

Sunchoke Latkes with Poached Eggs | Naturally Ella

In the past year or so, my breakfast tastes have changed. I was on an oatmeal kick for years- I couldn’t get enough in the mornings. However, I’ve started to move back to a more salty/savory breakfast with two trusted old favorites: potatoes and eggs. These sunchoke latkes are one of my favorite ways to play with the potato/egg combination.

If you’ve never had sunchokes before, they are crisp with a slight flavor that may taste vaguely like artichokes (even though they are not related). This root vegetable is the perfect compliment to winter and fall cooking and is great in soups, in hashes, and in these sunchoke latkes.

Read more and see the recipe.

Baked Barley Risotto with Carrots | @naturalyella

One of the things I try to rally against is that certain types of recipes have to be hard. If you have ever watched almost any cooking show on television, a risotto dish almost always happens. And most likely, it’s hard to nail and they paint it as a tricky dish. This is the reason it took me years to make risotto at home.

However, I believe that there are ways you can make these “trickier” dishes at home with stellar results. This baked barley risotto is a perfect example. The barley lends a chewy quality while roasted carrots are pureed with mascarpone cheese for the creamy aspect. My favorite part? Most of the time involved in this recipe is hands-off, oven time.

Read more and see the recipe.

White Bean Masala Smothered Sweet Potatoes | http://naturallyella.com

I’m always a bit hesitant to share recipes that have a long list of ingredients. I know there can be an automatic reaction: lots of ingredients equals a hard recipe. That’s not the case with this white bean masala. At least half the ingredients and instructions are for the paste which once you make once, you’ll find it goes fairly quick. Plus, you can double or triple the paste and freeze the extra (because trust me, once you take a bite, you’ll wish you had more!) This recipe is a slight adaption from my lentil masala, so if you love that recipe, I recommend you add this white bean masala to your list! Read more and see the recipe.

Chimichurri Potato Tacos with Pinto Beans | @naturallyella

This recipe is in partnership with California Olive Ranch. See below for more details.

My love of tacos knows no limits. If I can figure a way to put a vegetable in a taco, I’ll try it. These potato tacos are a riff from a vegetarian taco I had some time back at a small taco cafe. They fried their potatoes and it was a fairly simple potato/salsa combination. I’m obsessed with this chimichurri sauce so the more I can use it, the better. I’ll make a double batch and use it throughout the week on egg skillets, enchiladas, and lots of tacos. Just make sure you use good olive oil (like one California Olive Ranch’s oils) though- I can make or break the chicmichurri!! Read more and see the recipe.

Slow Cooker Black Bean Dip | @naturallyella

Post sponsored by Crock-Pot® Brand/Mirum Shopper. See below for more details.

I feel like when people think of bean dips, it’s easy to jump right to hummus. I always love a good hummus, and the occasional hot-cheesy hummus dip. However, I’ve found enjoyment in playing around with other beans for dips. My goal for holiday parties is to make food that feels indulgent but also has a side of healthy to it. This black bean dip is heavy on the beans with a bit of cheese mixed in. Then I load it up with avocado, onions, and serve it with hot sauce. For me it’s the perfect holiday appetizer to please a crowd. Best of all- everything is tossed in the Crock-Pot® slow cooker and left to cook until the beans are tender. Read more and see the recipe.

Brussels Sprout Pizza with Goat Cheese | @naturallyella

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I find it hard to believe that I went a solid chunk of my life avoiding Brussels sprouts. These little brassicas heads, when prepared well, are an absolute cold weather treat. For the most part, I roast the Brussels sprouts as it’s near impossible to cook them into mush or a horrible flavor. This Brussels sprout pizza is a favorite of mine on pizza night and one the whole family can agree on making. I like to include all those loose leaves that fall off as you cut the Brussels. They turn into crisp chips on the pizza, adding a fun texture to the overall recipe. Read more and see the recipe.

Butternut Squash Lasagna Rolls | @naturallyella

Post in partnership with Disney’s The BFG, now available on Blu-ray, Digital HD & Disney Movies Anywhere.

Feeding a toddler has made me more creative. I’m always looking for ways to miniaturize recipes so that he can join along with exactly what we’re eating. So, when Disney asked me to create a giant and mini version of a recipe in honor of the movie Disney’s The BFG, I felt like I’d been preparing for months. To give context, in the movie, Sophie befriends the Big Friendly Giant and their friendship is the backbone for the movie.

These butternut squash rolls are my take on a meal for Sophie and the Big Friendly Giant. For the mini versions, you can make these lasagna rolls in a large muffin tin, making serving the individual portions very easy and for the hungrier giants in your life, you can make this lasagna in a regular pan!
Read more and see the recipe.

Kale Quiche with Garlic and Homemade Crust | @naturallyella

Post sponsored by Bob’s Red Mill. See below for more details.

During the holidays, quiche is my gateway vegetarian recipe. It’s a wonderful bridge for those who might be a meat and potatoes kind of person to those who want to load up on vegetables. This kale quiche is one of my favorites to make and you’re probably noticing a pattern with kale and garlic (I love it). Best of all? This is my go-to crust recipe for pies and quiches. It’s easy to make an extra crust if you’re pie making. Store it in the refrigerator or freezer until you’re ready to make the quiche! Read more and see the recipe.

Sweet Potato Mac and Cheese | @naturallyella

During the winter months, we eat a lot more pasta. It’s not always the healthiest but I love finding ways to add more vegetables to each dish without overloading. This sweet potato mac and cheese was one of my first experiments that has been made for years. The sweet potato helps to create a beautiful, golden sauce and pairs perfectly with the spinach. More recently, this is one of my favorite freezer-meals to make for families with babies! Read more and see the recipe.

Rosemary Potato Egg Bake | @naturallyella

Post in partnership with Frontier Co-op. See below for more details.

When it comes to holidays, I’ve always appreciated that Thanksgiving is on a Thursday. We usually get a four day weekend where we can just lounge around. As a result, it’s my favorite part of the holiday. Usually, we have a leisurely breakfast on Friday morning before heading out to cut down our Christmas tree. In fact, it was a tradition throughout my childhood and we’re now continuing with my child. This potato egg bake is the perfect day-after Thanksgiving breakfast. It’s hearty but not heavy and the cooking is fairly hands-off. Plus, with some Frontier Co-op dried herbs, you can use up any leftover items like potatoes and cream. This recipe also works with other types of potatoes like fingerling or sweet potatoes!
Read more and see the recipe.

Carrot Salad with Miso-Lemon Dressing | @naturallyella

Even though November/December are usually the months for baked-good overload and rich foods, I’m usually prepping for the lighter recipes of January. It’s nice because the lunch salads help balance the rich foods surrounding me during the holidays. This salad contains my current obsession: miso-lemon dressing. The saltiness from the miso pairs well with the tart lemon flavor and is balanced with a bit of honey. Read more and see the recipe.

Baked Pumpkin French Toast | @naturallyella
I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn’t normally cook for a small family. I love french toast but it’s not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd! Read more and see the recipe.

Shaved Brussels Sprout Salad with Manchego | @naturallyella

With every holiday meal, I love having a salad. It’s an easy win, providing a bit of lightness to an otherwise heavy meal. Plus, it can be a fun way to showcase ingredients in a new way. While I love roasted Brussels sprouts, shaving and serving them raw makes for a lovely salad. Add a few classic fall flavors and this shaved Brussels sprout salad can fit with almost any Thanksgiving meal. This salad is also better when made ahead of time, leaving more time closer to the meal!

Read more and see the recipe.