The food. The plate. The photograph. The gathering. The culinary experience.
Creamy Vegan Butternut Squash Soup with Roasted Vegetables – a creamy and delicious winter soup that is vegan and Whole30 compliant!
This Creamy Vegan Butternut Squash Soup with Roasted Vegetables is such an incredibly simple recipe, yet so decadent and creamy! Non-dairy, vegan and Whole30 compliant, it is the perfect winter soup that won’t leave you feeling heavy!
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Healthy Cucumber-Mint Morning Green Juice – a healthy and delicious green juice that is packed with nutrients!
This Healthy Cucumber-Mint Morning Green Juice is Whole30 approved and FULL of incredible, healthy ingredients. Add as much apple juice as you want to sweeten it up!
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Canning your spaghetti sauce or marinara is a great way to use your garden-fresh tomatoes and ensure you have homemade spaghetti sauce all year round!
(Note: this post contains affiliate links – by clicking on and purchasing any of the products, The Wooden Skillet may receive a portion of the proceeds. I only recommend products I have used myself and personally recommend).
![How to Can Spaghetti Sauce [hot water bath] thewoodenskillet.com](https://i1.wp.com/thewoodenskillet.com/wp-content/uploads/2016/08/1-IMG_7072.jpg?resize=1067%2C1600&ssl=1)
You carefully plan out your garden for the year, specifically picking the best spot for your heirlooms, cherry and beefsteaks. You are dedicated to watering them and pruning them. You are meticulous. Then, you start see the benefits of your hard work – you have a couple ripe ones, which you immediately eat on the spot with a little salt (no? Is that just something my Dad and I do? Really?!) All of a sudden, your tomato production explodes – holy tomatoes Batman! What in the what am I going to do with all these damn tomatoes?
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Greek Salad Sandwich with Kalamata Olive Tapenade and Greek Aioli is a fun spin on the classic Greek salad and can be served as a lunch or dinner entrée or as an appetizer slider.
You guys – why haven’t we thought of this before?! Well, maybe you have, but this was an epiphany for me – so why haven’t I thought of this before?! I mean, you get a Greek salad (hello – yum!) between to slices of carbs…. errr….I mean, two slices of bread! It is a Greek salad, completely re-packaged, and I am loving it. This one is a keeper.
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Baked Eggplant Parmesan is a great meatless meal that showcases your beautiful eggplant as the centerpiece of the meal. Healthy, filling and oh-so-yummy!
Having really good eggplant parmesan can lead you to have an “ah-ha” moment of “wait, there isn’t any meat in this meal…. and I like it?!” It is that good. It is ridiculously good. It is go-out-and-buy-an-eggplant-immediately good. I promise it isn’t as complicated as you might expect. Yes, it takes a little bit of time, but it is SO worth it! Just try it. For reals.
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If you are looking for something different to do with your zucchini this summer, this should be on your to-do list. This is a dish my mom used to make all the time in the summer and there never seemed to be enough of it – everyone was always clamoring for more. There is something about the texture – these are not “zucchini crisps” no no…. They are still soft, but just ever so slightly charred. The combination of the slightly charred flour and the cooked zucchini with the salty Lawry’s and pepper. It just works. I will admit to cooking this by myself and eating an entire zucchini this way….. Once you start eating them it is just hard to stop.
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