Roasted Carrots with Lemon and Thyme

Roasted Carrots with Lemon and Thyme | Kristine's Kitchen

  A flavorful twist on roasted carrots, these roasted carrots with lemon and thyme will have you going back for seconds and thirds! Roasted vegetables are a wonderful thing. I have some favorite recipes based around roasted vegetables, like this Roasted Butternut Squash Lasagna (yum), this Roasted Zucchini Pasta with Grilled Chicken (super yum), and this Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette (super, super yum). I also often make roasted vegetables as side dishes to go with our meals, as in these Roasted Carrots with Lemon and Thyme. I used to always steam my vegetables. If we were having a side dish of broccoli or carrots for dinner, it was steamed broccoli or ... [Continue Reading]

What I’m Loving Lately #1


I'm starting a new series here where I will share what I'm loving lately, whether it be kitchen tools, clothes, books, apps, or whatever other new-to-me things I might be enjoying at the time.  I won't necessarily be writing these posts on a monthly basis, but just whenever I have a collection of things to share.  Leave a note in the comments if you, too, are loving some of my favorites, or if you have other related favorites to share.  Sharing is fun, right?  :) A few months ago, I bought a couple of these flour canisters to store the various flours that I use for baking.  Now it is so easy to pull out the canister with the flour I need: whole wheat, white whole wheat, or bread flour.  ... [Continue Reading]

Whole-Wheat Ricotta Waffles with Strawberries and Yogurt

Whole-Wheat Ricotta Waffles with Strawberries and Yogurt- these waffles are not only healthy but delicious too! | Kristine's Kitchen

Crisp on the outside, light and fluffy on the inside, these Whole-Wheat Ricotta Waffles are great for a leisurely breakfast.  Or, enjoy them as a grab and go breakfast or snack! Meet my new favorite waffle. I made two batches of these waffles in two days. My freezer is stocked, but not for long! We can't stop eating these whole-wheat ricotta waffles, sometimes with the strawberries and yogurt, sometimes without. Usually with a little drizzle of maple syrup, but even plain, eaten by hand, these waffles are irresistible.   Know what else? These whole-wheat ricotta waffles are a perfect grab and go breakfast for the kids, or even yourself! This week William and I have been enjoying my ... [Continue Reading]

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap - easy, healthy, delicious | Kristine's Kitchen

This hummus and grilled vegetable wrap makes a healthy and delicious lunch or easy dinner. I'm always trying new recipes for dinner, snacks, and treats, but lunch often gets overlooked in my menu planning process. Which means we end up eating a lot of sandwiches, cheese quesadillas, and, sometimes leftovers. Usually I don't have much time to devote to preparing lunch, so if I'm going to make something out of the usual rotation it needs to be easy. These wraps totally fit the quick and easy requirement. ... [Continue Reading]

Whole-Wheat Raspberry Ricotta Scones

These Whole-Wheat Raspberry Ricotta Scones are a must-try! | Kristine's Kitchen

Ricotta cheese and raspberries combine in an amazingly soft and moist whole-wheat scone. I know I've said this before, and I will say it again. I love scones. And I especially love these Whole-Wheat Raspberry Ricotta Scones. The secret to keeping these scones soft and moist is the ricotta cheese. Just like ricotta is great for adding creaminess to savory dishes, it also does wonderful things for baked goods. See also this ricotta orange pound cake, which incidentally is the all-time second most popular recipe on my site. I guess you guys share in the ricotta love! Don't fret when you read the words whole-wheat in the name of these scones. I know, it's hard to believe that ... [Continue Reading]

Chicken Tacos with Cucumber-Avocado Salsa

Chicken Tacos with Cucumber-Avocado Salsa | Kristine's Kitchen

Grilled chicken tacos with a refreshing and flavorful cucumber-avocado salsa. This recipe is one of the very first that I shared after starting this blog- over four years ago now. It had gotten lost in the archives and desperately needed a little updating and a new photo. This is one of our favorite meals to make during grilling season, and a friend recently found the recipe on my site and reminded me of it. While we used to make these tacos all the time, I had forgotten about them. Well, now that I've been reminded, we've made these three times in the span of two weeks. There is so much to love about this recipe. The marinade for the chicken is simple, just lime juice, garlic, and ... [Continue Reading]

Kale and Baby Bella Lasagna

Kale and Baby Bella Lasagna- who knew a vegetable lasagna could be this good?  ~ Kristine's Kitchen

Who knew that a meatless lasagna made with kale and baby bella mushrooms could be this good?  We don't follow a strict meatless Monday rule in our house, but we do eat meatless meals most nights both for food budget and health reasons. On the nights when our meals are based around vegetables and proteins such as beans, eggs, or cheese (yes, cheese counts as a protein in my book!), we never miss the meat. Take this lasagna for example. I've been wanting to make a kale lasagna for a while, and I decided to add baby bella, or crimini, mushrooms to it because mushrooms tend to add some heartiness to a dish. Between the whole wheat lasagna noodles, cheeses, sauce, and vegetables, this ... [Continue Reading]

Portabello Pesto Panini

Portabello Pesto Panini- you will love this veggie sandwich!  | Kristine's Kitchen

Pesto, roasted portabellos, red onion, and fresh mozzarella grilled to panini perfection. I could eat this sandwich every week. Here's what we're working with: ciabatta rolls, pesto, roasted portabellos, sauteed onions, and fresh mozzarella. These ingredients combine to make an amazing vegetarian panini. I happened to have just the right amount of pesto stored in my freezer left over from a recipe I made a few months ago. I had planned to use it as a pizza sauce, but I'm so glad I didn't because it made these panini unbelievably easy to put together. My new plan? To make a big batch of pesto every few weeks and store it in the freezer in ¼-cup size portions. Then I will be prepared ... [Continue Reading]