Spicy Parmesan Green Beans, Mushrooms, and Kale

In winter where I live, fresh vegetables are rather limited without making them travel thousands of miles. So it’s always nice to find a winter recipe with fresh, seasonal (or anytime) vegetables. Plus, it has a lovely, spicy flare.

Spicy Parmesan Green Beans, Mushrooms, and Kale

This recipe yields 6 to 8 servings, and if I make it again, I’ll cut back on the size since it’s just me and Jason at my house.

The original recipe is from the Foodnetwork’s Giada De Laurentiis

Spicy Parmesan Green Beans, Mushrooms, and Kale
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Spinach Enchiladas

I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.

And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.

Spinach Enchiladas

Spinach Enchiladas
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