Enjoy the flavors of fall with roasted delicata squash glazed with pomegranate molasses and topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
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This Quinoa and Nectarine Slaw from The Simply Vegetarian Cookbook celebrates the flavor of summer stone fruit but will translate easily to any season of the year.
Roasted Asparagus Salad with Preserved Lemon is sure to appear many times in your spring and summer menus – as a light lunch, part of a buffet, or an inspired side to a sumptuous supper. Add fresh cherry tomatoes, crunchy nuts, and creamy cheese to make this salad taste even better than it looks.
This 3rd installment in my Thanksgiving Basics series uses part 1 and 2 – stuffing cubes and stock – to create Sage Sausage, Cornbread, and Challah Stuffing – a textural and tantalizing taste of Thanksgiving in every bite.
This simple summer chopped salad brightens your table and taste buds, using the best of summer farmers’ market produce in an easy, fast, and healthy dish.
DIY Stuffing Cubes – No need to buy pre-made stuffing cubes for Thanksgiving – I’ll teach you to make your own with your favorite spices and types of bread.
Watch a one-minute video to learn how to make and use pomegranate molasses including 4 easy recipes you can add to your cooking repertoire right now.
Apricot Apple Matzo Farfel Kugel — A crunchy, tangy, lighter, slightly sweet kugel for your Passover celebration inspired by a 40yr old reader recipe
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!