We have all been indoors for over a month now and I don’t know about you, but we are getting tired of eating the same meals over and over again. Social media is full of cooking adventures from sourdough bread to recreating your restaurant favorites. Are you ready to get adventurous in the kitchen and try some new recipes? Now that Spring has finally sprung, I have put together some recipes that we have tried at our house and have added them to our new favorites! These are the ones that made the cut.
This Chicken Meatball and Vegetable Noodle Soup was delicious and very customizable. It calls for various types of vegetable noodles, so I used butternut squash, but I also added ramen noodles because my kids LOVE ramen. I also diced up some of my favorite Red Sun Farms yellow and orange peppers to give it more color.
Everyone in our house loves peanut sauce, so making these Vegetable Spring Rolls with Peanut Sauce was a no-brainer. The recipe calls for rice paper wrappers – which are a family favorite for spring rolls. For the mint leaves, I made sure to use spearmint because it made it more authentically taste like the Vietnamese food that we have all been longing for since our social distancing adventure began. I also used butter lettuce instead of green leaf lettuce because it is a family favorite. If you like Vietnamese food, this recipe is one that you must try!
I customized this Cheddar Tomato Cobbler recipe in a couple of different ways. First, I put sausage in it because my family would want some sort of protein and I just wanted a one dish dinner to serve. Second, I went easy on the onions. Third, I used my own blend of self-rising flour instead of the all-purpose flour and baking powder. (Think of those box mixes that you use to make biscuits…) This recipe made me a little nervous because I was certain that there would be complaining, but there were zero leftovers and it was rated high to go into meal rotation!
As a self-imposed science project, my daughter has been growing herbs indoors from seeds. That gave me some inspiration for this Chicken Breast with Tomatoes recipe as I was looking for something to do with all these fresh herbs. She was pretty proud that her herbs made their debut in this dish. I used fresh oregano instead of dried, so if you’re going to go that route, you will need a bit more than ½ a teaspoon. The recipe calls for either basil or parsley, but since we had both, we used both. We were not disappointed.
Finally, I made this Pasta with Fresh Tomato Sauce because I had a pound of Red Sun Farms cocktail tomatoes that I wanted to do something with. I wasn’t able to find farfalle pasta, so I substituted with penne. Since my kids really love ricotta cheese, this dish was a huge hit!