Roasted Fingerling Potatoes with Cilantro Vinaigrette

I’ve taken a serious turn from my go-to vinaigrette to this cilantro vinaigrette I shared earlier in the week. Like a put-that-shit-on-everything serious turn. So now, we are going to talk about roasting fingerling potatoes and dunking them all up in that vinaigrette. You’ll love it.

Let’s chat about the potato choice, first. So a fingerling potato is a waxy potato. These kinds of potatoes, which would also include a red bliss potato (another fan-fav in our house), have less starch than say the classic Russet. A waxy potato has a smoother texture, so when you roast them you get that amazing crispy outer layer with the super creamy inside that has the greatest mouth feel.

Roasted Broccoli & Cauliflower with Hummus Dressing

Man, this week is turning into a hummus dinner party, isn’t it?! But in all seriousness, I really do love roasting up some broccoli and cauliflower with olive oil, lemon and garlic and then pouring a hummus dressing over it.

You want to know what makes the dressing so easy? It’s 3 ingredients: hummus, water, lemon juice. C’est tout!

Balsamic Roasted Vegetables Recipe

What would a meatless dinner party be without some roasted veggies?! There’s something about roasted veggies that can get very boring very quickly, but I am totally loving these balsamic roasted veggies – they are so easy!

These literally require 2 ingredients. Okay four, because you’ll want to salt and pepper to taste. Can you even believe that these veggies only require a few ingredients and they are so, so good!

I opted to garnish this dish with parmesan and balsamic glaze, but you can totally forgo a garnish and just get straight to it. Honestly, if you use a good mixture of vegetables it will be so colorful you won’t even really need a garnish. But, this year I put finishing dishes off with fresh herbs and citrus on my bucket list – I’ve been so good about it! I chop up a little parsley and squeeze lemon or lime on almost all our dinners. It really does up the ante – but, I digress.

25 Minute Mushroom Risotto Recipe

I can’t pinpoint the exact date or even year I had risotto for the first time, but I remember the restaurant – Janice’s Bistro. I think it had scallops. It was a revelation.

It was creamy, soft, hot, cheesy and a flavor I can remember so distinctly every time I think of that first time I had risotto. Continuing on this week’s theme of a meatless party, I felt like a risotto really needed to be the star of the show. Plus – you all know how much I love a you-do-you-boo recipe – and this is 100% that.

If you’ve had risotto before, this is so easy, it’s just very hands on. In fact, everything else needs to be done while this risotto is cooking and all of your ingredients need to be ready to go and just an arm’s length away. But with the right prep, and some solid gut instinct, risotto can be on your table in 25 minutes. It’s so fast, in fact, that you could make it for a weeknight dinner for family! Who doesn’t want to come home after a long day at work to a special treat?!