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Chef Megan Mitchell

Online Cookbook

Gluten-Free

Parsley Pesto
  • Complexity: very easy

Parsley Pesto

Pesto can basically be made with any herb (parsley, basil, sage, cilantro) and nuts (almonds, walnuts, pine nuts, pistachios) you prefer. This version goes great over pasta, bread or grilled chicken. 

Pickled Peppers
  • Complexity: very easy

Pickled Peppers

Making your own pickled jalapenos is easier than you think. A great way to use up extra peppers from your garden.

Pineapple Bourbon Sour
  • Complexity: very easy

Pineapple Bourbon Sour

My lighty sweet and fruity take on a whiskey sour

Pineapple, Tequila and Chili Lime Popsicles
  • Complexity: easy

Pineapple, Tequila and Chili Lime Popsicles

I'm all about getting alcohol into my body, any way, shape or form. These grown-up popsicles are a perfect way to do that.

Pink Protein Chia Seed Pudding
  • Complexity: easy

Pink Protein Chia Seed Pudding

This pudding gets its pink hue from beet powder and packs an added punch of protein from powdered bone broth. 

Pressure Cooker Green Pork Chili
  • Complexity: easy

Pressure Cooker Green Pork Chili

Chili is best simmered low and slow all day long but, sometimes you don’t have all day. A pressure cooker helps cut the time down and tenderize a usually tough cut of meat, pork shoulder

Quick Dill and Garlic Pickles
  • Complexity: very easy

Quick Dill and Garlic Pickles

These quick pickled cucumbers are flavored with peppercorns, dill and garlic

Quick Garlicky Pickles
  • Complexity: easy

Quick Garlicky Pickles

Thinly sliced Persian cucumbers are pickled with dill, coriander, fennel and garlic. 

Risotto Alla Vodka
  • Complexity: medium

Risotto Alla Vodka

One of my favorite pasta dishes reinvented into a simple risotto.

Roasted Beet Salad with Goat Cheese, Pickled Fennel and Bee Pollen
  • Complexity: medium

Roasted Beet Salad with Goat Cheese, Pickled Fennel and Bee Pollen

Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing. 

Roasted Beet, Mixed Berry and Lentil Salad
  • Complexity: medium

Roasted Beet, Mixed Berry and Lentil Salad

This hearty salad features roasted golden beets, lentils, fresh berries and crunchy walnuts in a tangy dressing

Roasted Brussels Sprouts with Dates and Manchego
  • Complexity: easy

Roasted Brussels Sprouts with Dates and Manchego

These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing. 

Roasted Butternut Squash and Sage Risotto
  • Complexity: medium

Roasted Butternut Squash and Sage Risotto

Roasted butternut squash, sage and nutmeg flavor this simple, creamy, vegetarian risotto.

Roasted Butternut Squash Soup with Savory Granola
  • Complexity: medium

Roasted Butternut Squash Soup with Savory Granola

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola

Roasted Carrots with Tahini and Carrot-Top Pesto
  • Complexity: medium

Roasted Carrots with Tahini and Carrot-Top Pesto

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

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