Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

Another great transitional recipe for those weird days between winter and spring, this creamy risotto-style dish is loaded with vegetables. It’s still warm and comforting, but the overall light feeling of the dish gives a nod towards warmer days ahead. I absolutely love it and I hope you do too!

Ingredients needed to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

The ingredients are straightforward and veggie-heavy. A few notes on substitutions- I prefer using ground chicken in this recipe, but you could use turkey as well. If using frozen cauliflower rice, it may take longer to rid the pan of liquid before adding the goat cheese, as described below. I find fresh riced cauliflower in the refrigerated produce section in most grocery stores, and generally prefer it to frozen riced cauliflower! Here’s the list of everything you’ll need:

For the meatballs:

• Olive oil
• Ground chicken
• Fresh garlic
• Roasted red peppers, jarred
• Fresh or dried oregano
• Crushed red pepper flakes
• Salt and pepper

For the risotto:

• Grass-fed butter or ghee
• Olive oil
• Riced cauliflower
• Shallot or yellow onion
• Roasted red peppers, jarred
• Tuscan kale
• Chicken broth
• Goat cheese
• Whole milk or unsweetened dairy-free milk
• Flour or tapioca starch, if gluten-free
• Fresh lemon juice
• Crushed red pepper
• Salt and pepper

Tools used to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

This is a wonderful meal to make on a weeknight because it’s made using just one large skillet! I prefer using a deeper skillet to make sure there’s enough room in the pan for everything, but you could also use a large Dutch oven if you prefer. Here’s a complete list of equipment for your convenience:

• Large, deep skillet (at least 12 inches) or large Dutch oven
• Large mixing bowl
• Sharp knife
• Cutting board
• Tongs
• Stirring utensil, such as a wooden spoon
• Measuring cups and spoons
• #40 (1 1/2 Tbsp) cookie scoop, optional

How to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

As always before beginning a recipe, make sure to read the entire recipe through. Part of stress-free cooking is taking time to do this simple step, as well as chopping and measuring everything that needs to be chopped and measured before you even turn on a burner. If you do those two tasks, I guarantee you’ll feel better tackling whatever recipe you land on, not just including ones I’ve written.

You’ll start by mixing the meatballs and forming them into balls. I like to use a cookie scoop to ensure all of my meatballs are the same size, but it’s not necessary if you don’t have one. You can eyeball them, keeping in mind the recommended size for these meatballs is about 1 1/2 tablespoons per ball.

Once formed, cook the meatballs over medium heat. You’ll need to work in at least two, if not three, batches to ensure your meatballs get a nice browning and don’t just steam from a crowded pan. When a recipe says work in batches, it’s for a reason more than just slowing you down!

After all of the meatballs have cooked, set them aside. In the same skillet you cooked the meatballs, lower the heat slightly and add the butter and olive oil. Stir in the riced cauliflower and scrape up any meatball bits from the bottom of the pan, which are going to add a ton of flavor to this risotto!

After the cauliflower has cooked for 1-2 minutes, add the garlic, onion, roasted red peppers, and chicken broth, then cover and cook for 5-7 minutes until the cauliflower has become tender.

At this point, you’ll remove the lid and check for liquid in the skillet. You can also add the kale at this point. We want to let as much of the liquid evaporate as possible before adding the cheese and milk, which is what gives this dish that “risotto” feeling. To do this, simply continue cooking the cauliflower, uncovered, over medium heat until the liquid has evaporated. Note: If using frozen riced cauliflower, there may be more liquid. Plan to increase the time needed to reduce the liquid.

Next, we’ll make a “slurry” of flour and milk. This is just a fancy way of saying we whisk flour into milk before adding to a hot pan. It helps the dish thicken and leaves us with a creamy “risotto” as the final product. If you’re dairy free, you can swap any unsweetened dairy milk you like. To make the dish gluten-free, as I often do, swap flour for tapioca starch or a gluten-free flour blend. Both options work! Once the slurry is made, add it to the cauliflower along with the goat cheese. Stir everything up until the goat cheese has melted and incorporated, and the whole dish is creamy.

Finally, you’ll stir in the lemon juice and crushed red pepper, then season again with salt and pepper to taste. Add the meatballs back into the skillet and serve hot!

Looking for other one-pan/one-pot recipes from The Ardent Cook?

Chicken and Dumplings

Wild Mushroom Farro with Parmesan and Microgreens

Potato, Leek, and Corn Chowder

Chicken with Nectarines and Crispy Prosciutto

Recipe Ingredients

For the meatballs 

2 tbsp olive oil

1lb ground chicken

3 cloves garlic, minced

1 medium roasted red pepper, finely diced, from a jar of roasted red bell peppers 

½ tsp dried oregano

A few shakes crushed red pepper flakes

Salt and pepper

For the “risotto”

Two tbsp grass-fed butter or ghee

1 tbsp olive oil 

Two 12-14oz bags fresh or frozen riced cauliflower 

2 cloves garlic, minced

1 medium shallot or small yellow onion, diced 

One 10-12oz jar roasted red peppers (minus the one used in the meatballs), drained and chopped

1 small bunch tuscan kale, stems removed and leaves very thinly sliced

½ cup chicken broth 

6oz goat cheese 

¾ cup whole milk or dairy free milk of choice

2 tsp flour, GF flour blend, or tapioca starch

Juice of ½ lemon

Pinch crushed red pepper flakes

Salt and pepper, to taste

Recipe Instructions

1. Combine all ingredients for the meatballs and mix well using your hands or a fork. Form into 1 1/2 tbsp-sized balls. Recipe makes about 15 meatballs, for reference.
2. Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs, flipping often to brown them on all sides, until cooked through, approximately 5-6 minutes. When all meatballs are cooked, set aside.
3. Make the risotto. Lower the heat slightly and add the butter and olive oil. Add the riced cauliflower and scrape up any bits of meatballs from the bottom of the pan. Season with salt and pepper and let cook for 1-2 minutes.
4. Add the garlic, onion, chopped roasted red peppers, and chicken broth. Cover and cook for 5-7 minutes, until the cauliflower is tender.
5. Remove the lid and check for liquid in the pan. Continue cooking, uncovered, over medium heat until all of the liquid from the cauliflower has evaporated.
6. While the liquid evaporates, vigorously whisk the flour into the milk to form a slurry. Once all the liquid has evaporated, stir in the goat cheese and the milk slurry and continue stirring until thickened.
7. Stir in the lemon juice and crushed red pepper flakes. Season once more with salt and pepper to taste, add the meatballs back into the skillet to warm, then enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

When I saw that TikTok pasta trend with the baked feta and tomatoes, I knew I had to try it (and try to do it better). I think I succeeded with this delicious take on the viral dish, but I’ll let you be the judge of that. I swapped tomatoes for broccoli for a little green veggie overhaul (and because tomatoes aren’t in season for me right now), then added fresh lemon to brighten the dish. The pasta is finished off with a quick pesto made with fresh mint, kale, olive oil, lemon juice, and spices and it really takes this pasta over the edge in terms of fresh flavor.

Ingredients needed to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

If you’ve seen the viral video of this pasta, you probably know the majority of the ingredients you need. This recipe will not work with store-bought crumbled feta, so be sure to get an 8oz block. Here’s the full list:

• Pasta
• Broccoli
• Feta cheese block
• Olive oil
• Crushed red pepper flakes
• Lemon juice and zest
• Fresh kale
• Fresh mint
• Fresh garlic
• Honey
• Salt

Tools used to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

To make this recipe, you’ll need a few kitchen tools. First, a large pot to boil the pasta, as well as a 9x13in baking dish. Additionally, you’ll want to have a large cutting board, sharp knife, food processor or high speed blender, a microplane or cheese grater (for zesting), and measuring cups. That’s it!

How to make Baked Feta Pasta with Broccoli, Lemon, and Minty Kale Pesto

You’ll begin by preheating your oven and bring a pot of water to a boil. Chop the broccoli into small florets and arrange in a baking dish around a block of feta cheese. Drizzle with olive oil and bake for 25 minutes.

Meanwhile, you’ll cook the pasta according to package directions, making sure to reserve 1/2 cup of the cooking water just before draining.

To make the pesto, combine all the ingredients into a food processor or high speed blender, then blitz until a pesto forms. You may need to add more olive oil to achieve desired consistency, as well as additional honey and/or salt to taste.

Once the feta and broccoli have baked, toss the feta with the broccoli and pasta water in the baking dish to create a creamy mixture. Add the pasta and a couple tablespoons of the pesto and gently toss again, coating the pasta in the sauce. Top with lemon zest, additional pesto if desired, and serve immediately!

Looking for other delicious pasta dishes?

Try these recipes from The Ardent Cook!

Wild Mushroom Farro with Parmesan and Microgreens

Creamy Green Goddess Pasta

Vegetarian Bolognese

Recipe Ingredients

For the pasta

1lb pasta

1 medium head broccoli, cut into small florets

1 8oz block feta 

½ cup olive oil, divided

¼ tsp crushed red pepper flakes

Zest of 1 lemon

½ cup pasta cooking water, reserved 

For the pesto

Juice of ½ lemon

¼ cup olive oil

¼ cup fresh kale, packed

⅛ cup fresh mint, packed 

1 small garlic clove

1 tsp honey

½ tsp salt

Recipe Instructions

1. Preheat the oven to 400 degrees. Arrange broccoli florets around feta block in a large glass baking dish. Drizzle all over with ½ cup olive oil, then season with crushed red pepper flakes. Bake for 25 minutes, or until broccoli is tender and beginning to crisp up. 
2. Meanwhile, cook pasta according to package instructions, reserving ½ cup of the cooking liquid before draining. Set pasta and reserved water aside. 
3. Combine lemon juice, olive oil, kale, mint, garlic, honey, and salt in a food processor or high speed blender. Pulse until a pesto forms. Additional olive oil may be needed to achieve desired texture. 
4. Remove the baking dish from the oven and add pasta cooking water. Stir to combine immediately, mixing the feta with the water to create a cheesy sauce. Gently fold in the cooked pasta and approximately 2 tbsp of the minty kale pesto. Serve immediately, topped with fresh lemon zest and additional pesto, if desired. Leftover pasta can be reheated on the stovetop or in the microwave, and leftover pesto should be stored in the fridge in an airtight container for up to 3 days.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Creamy Sausage and Kale Rigatoni

The holidays always bring about strong feelings of comfort food, and this Creamy Sausage and Kale Rigatoni fills the void so incredibly well. If gluten and dairy aren’t for you, I’ve tested this recipe using a grain-free pasta alternative as well as dairy-free milk and cheese. Luckily, there are loads of swaps you can make to create the dish that works for you based upon your dietary needs, or just use the real stuff. I love this as an easy weeknight dinner or as a solution to your Christmas Eve dinner needs for gatherings large and small. I hope you enjoy it!

Ingredients needed to make Creamy Sausage and Kale Rigatoni

This dish uses all the traditional Italian pasta ingredients like rigatoni, ground sausage, herbs, and cheese. Here’s a full list of everything you’ll need, plus links to some swaps I used to make this compliant with my current gluten- and dairy-free eating habits:

• Rigatoni or other cylindrical pasta shape (I like this brand if GF)
• Ground Sweet Italian sausage
• Olive oil
• Kale
• Fresh garlic
• Crushed red pepper flake
• Heavy cream (substitute non-dairy milk or cream alternative if DF)
• Pasta cooking water
• Mozzarella (substitute non-dairy cheese or goat cheese, if tolerated)
• Lemon zest
• Salt
• Freshly ground black pepper

Tools used to make Creamy Sausage and Kale Rigatoni

I love pasta dishes because they take close to no equipment to pull off. This dish comes together with only a few tools, most of which you likely already have. Here’s the complete list:

• Large skillet or deep pot
• Pasta pot
• Stirring utensil, such as this wooden spoon
• Large chef’s knife
• Cutting board
• Microplane
• Measuring cups and spoons

How to make Creamy Sausage and Kale Rigatoni

This pasta recipe is very straightforward, making it a welcome addition to any weekly meal plan. It’s also the perfect recipe to throw together the night before a big holiday, such as, ahem, Christmas Eve… particularly if you haven’t finished wrapping gifts for the big day.

You’ll start by cooking your pasta in the pasta pot according to package directions. Be sure to reserve approximately 1/2 cup of the pasta cooking liquid before draining, as this helps us achieve a silky creamy sauce that adheres to each noodle.

While the pasta cooks, brown your sausage in a large skillet or deep pot. I prefer to use my Dutch oven for this step. Once browned, push the sausage into a ring at the outside of the pan to make space in the middle for the garlic. Add the olive oil, garlic, and crushed red pepper flakes, stirring it around until fragrant, then stir to combine with the sausage. Add the kale and stir again, allowing it to wilt slightly.

Once the pasta is drained, add it directly into the pot with the sausage and kale while still hot. Add the heavy cream, pasta cooking water, and cheese, folding everything together. If needed, you may turn the burner on low to encourage melting of the cheese and thickening of the sauce.

Once the pasta is creamy and all ingredients are incorporated, fold in the freshly grated lemon zest and season with salt and pepper to taste. Serve immediately! Leftovers keep well in the fridge or freezer.

Looking for other weeknight comfort food ideas?

Try these recipes from The Ardent Cook!

Favorite Roast Chicken

Curried Pumpkin Chickpeas with Cucumber Raita

Wild Mushroom Farro with Parmesan and Microgreens

Recipe Ingredients

1lb Rigatoni

1lb ground sweet Italian sausage

1tbsp olive oil

3 cloves garlic, minced or grated

1 tsp crushed red pepper flakes, more or less to taste

1 head kale, stems removed and roughly chopped

3/4 cup heavy cream, plus more if needed

1/2 cup pasta cooking liquid

1 cup mozzarella cheese

1 tbsp fresh lemon zest

Salt and freshly ground black pepper, to taste

Recipe Instructions

1. Cook pasta according to package instructions Before draining, reserve 1/2 cup of the cooking liquid and set aside.
2. While the pasta cooks, brown sausage in a large skillet or deep pot. Once browned, push sausage to the sides of the pan and make an open area in the center.
3. Add olive oil, garlic, and crushed red pepper flakes to the center of the pan and cook 1-2 minutes until fragrant. Mix to incorporate with the sausage. Add the kale and stir again, allowing it to wilt.
4. Add the pasta directly to the pan with the sausage and kale, turn the pan to low heat, then stir in the heavy cream, pasta cooking liquid, and mozzarella. Fold consistently until a creamy sauce forms. You may use additional cream to achieve your desired sauce consistency, if needed.
5. Stir in the freshly grated lemon zest, salt, and pepper, and serve hot! Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Gorgonzola-Stuffed Chicken with Delicata Squash

Gorgonzola-Stuffed Chicken with Delicata Squash is a relatively low-effort meal that feels luxurious. If you’ve never cooked bone-in chicken breasts before, this is the perfect recipe to ease you in. Bone-in chicken breasts offer so much more flavor than their boneless, skinless counterparts, and I love saving the bones for making bone broth afterwards. Delicata squash, one of my favorite fall ingredients, pairs excellently with the salty gorgonzola and flavorful chicken. Everything is topped off with a quick mustard fig pan sauce that comes together in minutes and makes the whole dish.

Ingredients needed to make Gorgonzola-Stuffed Chicken with Delicata Squash

The ingredient list for this dish looks intimidating, but trust me when I say the entire meal comes together more quickly than you’d expect. This recipe calls for bone-in, skin-on chicken breasts. You’ll want to look for a cut labeled “split breasts” at the grocery store. These are simply chicken breasts with the skin on and breast-bone still intact. It looks much more frightening than it is, and I promise the breast can be removed from the bone with one knife cut. I’ll give more specific directions on how to do that below! Here’s the full list of what you’ll need:

• Bone-in, skin-on chicken breasts

• Delicata squash

• Olive oil 

• Gorgonzola cheese

• Fresh sage

• Fresh thyme

• Fresh garlic

• Shallots

• White wine 

• Chicken broth

• Dijon mustard

• Fig jam

• Salt

• Black pepper

Tools used to make Gorgonzola-Stuffed Chicken with Delicata Squash

This dish is primarily cooked in the oven, so you’ll need an oven-safe skillet (I used my Le Creuset cast-iron skillet) and a baking sheet to cook the chicken and squash. You also need a good, sharp chef’s knife, cutting board, liquid measuring cup, measuring spoons, and a wire whisk. However, if you’re using a nonstick pan, I’d recommend using a silicon-coated whisk such as this one.

Other than that, you’ll need a working oven and stove!

How to make Gorgonzola-Stuffed Chicken with Delicata Squash

I know this recipe sounds like a lot of technical work. It really isn’t. You’ll start by prepping the delicata squash, which is fairly simple since you don’t need to peel delicata! You can eat its skin, which is one of the best parts about it. Halve them lengthwise, scoop out the seeds, and cut into ‘c’ shapes. Drizzle with olive oil, salt, and pepper, and pop them in the oven while you work on the chicken.

The chicken is the more technical aspect of this recipe, but I promise you can do it. You’ll want to start by familiarizing yourself with the chicken. If you’ve never seen a split breast before, it’s essentially a boneless-skinless chicken breast that you’re used to seeing just with the breast bone and skin still attached. You’ll see that the breast bone is connected at the bottom and side of the breast, so you will ultimately roast the chicken with the bone facing down and the meaty part facing up.

To separate the skin from the chicken breast, you’ll run your fingers underneath the skin and gently pull it away from the meat, creating a pocket that you can then stuff the gorgonzola-herb mixture inside of. Once the breasts are stuffed with the cheese and herbs, you’ll drizzle them with olive oil, salt, and pepper, arrange the shallots around them, and roast them in the cast-iron for 20-25 minutes, depending on the size of the breast.

When the chicken is finished roasting, transfer it to a cutting board to rest, and return the skillet to the stove over medium heat. Remember that the pan was just in the oven, so you’ll need to use an oven mitt to move the pan around (I’ve burnt myself one too many times by ignoring this tip). You’ll deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits from the bottom, then stir in the chicken broth, dijon, and fig jam. This sauce is a wonderful balance of flavors from the savory chicken drippings, tangy mustard, and slightly sweet fig jam. It’s drinkable.

When it’s time to eat, I like to slice the chicken off of the bone before serving. Simply take your knife and run it along the side of the breast bone, working your way underneath the chicken. It should separate pretty easily. Then, I slice the chicken into pieces crosswise and place them back into the skillet with the mustard fig sauce. I then arrange the delicata squash around the sliced chicken, making sure it gets nestled in the sauce too.

This dish is so comforting and delicious, and I hope you enjoy it as much as I do!

Looking for other delicious chicken dishes?

Try these recipes from The Ardent Cook!

Roasted Apricot Chicken

Red Curry Pulled Chicken with Turmeric-Lime Rice

Crispy Baked Buffalo Wings

Quick(er) Chicken Shawarma with White Sauce

Recipe Ingredients

4 bone-in, skin-on chicken breasts

3 large delicata squash

2 tbsp olive oil, plus more 

½ cup gorgonzola cheese, room temperature

2 tsp fresh sage, minced

2 tsp fresh thyme, stems removed

2 cloves garlic, minced

3 medium shallots, halved, skins removed

½ cup white wine 

¼ cup chicken broth

2 tbsp dijon mustard

2 tbsp fig jam

Salt, to taste

Black pepper, to taste

Recipe Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Cut the delicata in half lengthwise and scoop out the seeds. Slice each half into half moons about ¼-½ inch thick. 
2. Arrange delicata on a sheet tray and drizzle with the olive oil. Season with salt and pepper. Roast for 25-30 minutes, tossing half-way through. 
3. In a small mixing bowl, combine room temperature gorgonzola, sage, thyme, and garlic. Use a fork to mix the herbs thoroughly into the cheese. 
4. Pat chicken dry with a paper towel, then pull the skin up to separate it from the chicken. Be careful not to tear it completely off, you just want a pocket between the skin and chicken. Stuff the cheese mixture underneath the skin on each breast, using your finger to spread it out into an even layer under the skin. 
5. Place chicken in a large oven-safe skillet or baking dish, then arrange the shallots around the chicken. Drizzle chicken breasts with a little oil, salt, and pepper. Bake for 20-25 minutes, depending on the size of the breasts. The chicken is finished when the internal temperature reaches 165 degrees Fahrenheit. 
6. Remove the chicken and allow it to rest on a cutting board for at least 10 minutes. Return the pan to the stove over medium heat, and add the wine. Use a whisk to scrape up the caramelized bits from the bottom of the pan, then whisk in the chicken broth, mustard, and fig jam. Allow the sauce to reduce for 5-7 minutes.
7. Remove the chicken from the bone. Using a chef’s knife, run your knife along the side of the breast where it meets the bone and cut, curving around the bottom of the breast until the meat separates. Slice into pieces crosswise, then place chicken back in the skillet with the mustard fig sauce.
8. Arrange the delicata around the sliced chicken in the skillet, and serve it family-style. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Wild Mushroom Farro with Parmesan and Microgreens

Wild Mushroom Farro with Parmesan and Microgreens is a quicker, easier take on a creamy risotto. Ditch the constant stirring and broth-adding that is required of risotto and replace it with earthy wild mushrooms, nutty farro, and the perfect salty punch of parmesan in every bite. I love this recipe because it highlights one of my new-found favorite ingredients: wild mushrooms harvested by my boyfriend’s sister and brother-in-law. They are foraging extraordinaires and have taught me so much about mushrooms and their amazing properties. Did you know mushrooms form intricate communication networks that cover miles in order to signal other mushrooms of impending danger?

I wasn’t always a mushroom lover, but I’ve really been enjoying experimenting with them in my recipes. I hope you love this recipe as much as I do!

Ingredients needed to make Wild Mushroom Farro with Parmesan and Microgreens

This recipe calls for wild mushrooms. I was lucky enough to score some maitake, or “hen of the woods,” from my boyfriend’s sister and brother-in-law, which is what I used here. You could use any variety of mushroom you like or that is available locally in-season. Other great options would be oyster mushrooms, chanterelles, or morels. If you aren’t experienced at foraging, I would not recommend going out into your own backyard and pulling up whatever mushroom you see. Be sure to ask an expert to identify any mushrooms you find, or visit local farm stands for the freshest options available for purchase. In addition to the mushrooms, here’s what else you’ll need:

• Butter or olive oil
• Yellow onion
• Garlic
• Fresh rosemary
• Fresh thyme
• Dry white wine, such as Sauvignon Blanc
• Farro
• Parmesan cheese
• Milk or cream
• Salt and pepper
• Microgreens

Many of the ingredients in this recipe are fresh, but I have linked a few of my staple pantry items that you’ll want to have on hand for this recipe. Also, as a quick note, if you are looking for a quick recipe, you’ll likely want to use pearled farro (linked above). “Pearling” is a process by which some of the bran is removed from the farro, which in turn removes some of the nutrients and fiber, but makes for a much faster cook time. If you don’t care about the time, I’d recommend this imported farro brand or this organic farro from Bob’s Red Mill.

This recipe uses wild maitake mushrooms, but any wild variety will work!

Tools used to make Wild Mushroom Farro with Parmesan and Microgreens

Because of the varying times required to cook farro (depending on what kind you buy), I call for pre-cooked farro in this recipe. Farro is a great grain to cook at the beginning of the week to use in loads of different meals just as you would rice or quinoa, so I’ll often do that on Sundays and have it ready in the fridge for easy dinners. I’d recommend cooking your farro ahead of time or give yourself extra time before starting on the mushrooms, which take very little time in comparison. You’ll need a medium-large pot to cook the farro, such as this one.

In addition, you’ll need a large skillet big enough to cook the mushrooms and then toss everything together at the end. I used my favorite Le Creuset cast-iron, but any non-stick skillet will work. You’ll also want a large cutting board, measuring cups and spoons, a well-sharpened chef’s knife, like this one, and a wooden spoon for stirring. That’s it!

How to make Wild Mushroom Farro with Parmesan and Microgreens

If you cook your farro ahead of time, this recipe takes all of 20 minutes. If not, don’t sweat it, just be prepared for a little extra time spent cooking! Begin by trimming any slimy areas from the mushrooms and brushing off excess dirt. If you can, try to avoid rinsing the mushroom as this prevents them from caramelizing (they’ll retain too much water and steam rather than caramelize). Next, chop the mushrooms into roughly 1-2 inch pieces while you melt your butter in a skillet.

Add the onions, salt, and pepper, and cook until the onions are translucent. Then, you’ll stir in the mushrooms and cook for another 5 minutes or so. You want the mushrooms to be softened, but not mushy. Add the garlic, rosemary, and thyme, and stir to coat the mushrooms and onions.

The best step? Adding the wine. This step is crucial in order to get all the caramelized bits from the mushrooms and onions up from the bottom of the pan. If you don’t care to cook with wine, you can easily substitute chicken or vegetable broth! Just make sure to use your wooden spoon to scrape up the goodness from the bottom of the pan as you add the liquid.

You’ll let this simmer on medium-low heat until all of the wine has evaporated and you’re left with delicious caramelized mushrooms. At this point, you’ll add your cooked farro and allow it to warm with the mushrooms for a minute or so. Then, add the parmesan, milk or cream, and a pinch more of salt and pepper. The goal is to have a light creamy coating, but this isn’t going to be a thick cream sauce by any means. If you want more of a thick cream sauce, you can certainly add more milk or cream and let it reduce slightly over low heat for a few minutes. I prefer just a touch of creaminess to really let the flavor of the mushrooms and farro shine.

That’s it! You’ll sprinkle on a handful of microgreens at the end for a little fresh bite, and serve immediately. It’s so delicious paired with a glass of wine and pair of cozy PJs, but elegant enough to serve for dinner- if we ever get to host dinner parties again!

Looking for other comforting vegetarian dishes from The Ardent Cook?

Ponzu Greens and Grains Bowl

Creamy Green Goddess Pasta

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp butter or olive oil

½ pound wild mushrooms, such as maitake or oyster

½ medium yellow onion, diced

3 cloves garlic, minced

2 sprigs fresh rosemary

3-4 sprigs fresh thyme

½ cup dry white wine, such as Sauvignon Blanc

2 cups cooked farro

⅓ cup grated parmesan cheese

2 tbsp milk or cream

Salt and pepper, to taste

1-2 handfuls bitter microgreens, such as micro arugula, for serving

Recipe Instructions

1. Prepare the mushrooms by trimming any slimy areas and brushing off excess dirt. Roughly chop the mushrooms into 1-2 inch pieces while you melt the butter in a cast-iron skillet over medium heat.
2. Add the onions, along with a pinch of salt and pepper. Cook for 3-5 minutes, until onions turn translucent. Add the mushrooms and cook for 5, until they are just softened. Stir in the garlic, rosemary, and thyme, then season again with a pinch of salt and pepper. 
3. Pour the wine into the pan, stirring constantly to scrape up any caramelized bits from the bottom of the pan. Reduce the heat to medium-low and allow the wine to evaporate entirely, stirring occasionally. 
4. Once the mushrooms are finished cooking and the wine has evaporated, stir in the cooked farro (make sure the farro is warmed before adding). Add the parmesan, milk or cream, and a pinch more of salt and pepper. Fold to combine until the cheese has melted and everything is incorporated. The final dish should be creamy, but not overly wet. Top with microgreens and an additional sprinkling of parmesan, and serve warm. This dish stands up on its own as a vegetarian main alongside a salad, or pair it with roast chicken and vegetables for a comforting fall dish. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Herbed Chicken Tortellini Soup

Herbed Chicken Tortellini Soup is a bowl of comfort, perfect for a chilly Tuesday evening such as this one (if you live in the northeast). While many traditional tortellini soups incorporate a basic cheese tortellini, I’ve chosen to use a variety filled with a mixture of chicken, herbs, and a little ricotta for a dose of protein and extra flavor. If you’d like to keep this soup vegetarian, simply swap the chicken-filled tortellini for a cheese variety and use vegetable or mushroom stock instead of chicken broth. Make this soup dairy free by choosing a vegan tortellini (with a non-dairy filling) and incorporating canned coconut milk instead of the heavy cream. There are loads of ways to make this soup fit into your diet preference, just as long as you enjoy it with a hunk of crusty bread, wrapped in a cozy blanket. I know you’re going to love it!

Ingredients needed to make Herbed Chicken Tortellini Soup

This soup calls upon a lot of long-lasting vegetables and canned goods, making it the perfect meal for weeks when it’s already Tuesday and you haven’t made it to the grocery store for the week yet. I’m having one of those weeks. The worst. Here’s the list of everything you’ll need:

• Olive oil
• Yellow onion
• Carrots
• Celery
• Fresh thyme
• Garlic
• Chicken stock
• Canned crushed tomatoes
• Tomato paste
• Heavy cream
• Chicken and herb filled tortellini
• Tuscan kale
• Fresh squeezed lemon juice
• Salt
• Crushed red chili flakes
• Black pepper
• Parmesan cheese

Tools used to make Herbed Chicken Tortellini Soup

I know I’ve mentioned this before, but I love a good soup because of the minimal clean up. You pretty much always need a good sharp knife and large cutting board to make my recipes, but other than that, you’ll just want to get out your favorite large soup pot and a ladle for serving. Optional, but not necessary, is a citrus juicer for squeezing the lemons. This one is a force juicer and it makes my life in the kitchen so much easier!

How to make Herbed Chicken Tortellini Soup

As with most soups, the base is comprised of a mirepoix. Mirepoix is a term referring to a blend of diced celery, carrots, and onions. It’s the start of many popular dishes in classical French cooking, and it’s what we use to create ample flavor for this soup.

You’ll begin by sautéing the mirepoix with some fresh thyme in olive oil. Once the onions are translucent, you’ll add the garlic, tomatoes, tomato paste, and chicken broth, along with a few seasonings. This liquid gets simmered for 10-15 minutes or so, until the carrots have softened, as they take a bit longer to cook than the celery and onion.

The wonderful thing about this recipe is that it only takes about 25 minutes from start to finish, including prep time for chopping. Towards the end of the cooking, you’ll lower the heat and stir in your heavy cream, kale, and tortellini.

I recommend using fresh tortellini in this recipe, which is typically found in the refrigerated section by the deli or cheese area. Shelf-stable tortellini takes much longer to cook, and you run the risk of overcooking the vegetables in your base if you choose this variety. If you can’t find the fresh tortellini, simply add the dried tortellini (while the soup is still simmering) a bit earlier, before adding the heavy cream and kale.

At the very end, you’ll stir in the fresh lemon juice (it tends to get bitter if cooked for too long), ladle the soup into bowls, and garnish with parmesan cheese. It’s a complete meal packed with vegetables, starch, and protein, and the slightly creamy broth is so soothing.

I like to enjoy this soup with a hunk of crusty bread for dipping, or a batch of homemade garlic knots (if you’ve got the time). I don’t have my own recipe for garlic knots, unfortunately, but there are loads on the internet that don’t require too much time or effort. It’s a great Sunday project if you happen to make this soup over a weekend!

Looking for other cozy soup options from The Ardent Cook?

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Mom’s Checkerboard Chicken Chili

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp olive oil

1 medium yellow onion, diced small

1 medium carrot, diced small

2 stalks celery, diced small

3-4 sprigs fresh thyme

6 cloves garlic, minced

4 cups chicken stock

1 (14oz) can crushed tomatoes

2 tbsp tomato paste

1 cup heavy cream (or coconut milk if dairy free)

1 (10oz) package fresh tortellini, filled with chicken and herbs if available

1 bunch tuscan kale, ribbed and sliced into ribbons

1 tbsp fresh squeezed lemon juice (about ¼ lemon)

1 tsp salt

¾ tsp crushed red chili flake

Black pepper, to taste

Parmesan cheese, for serving

Recipe Instructions

1. Heat olive oil in a large dutch oven or soup pot. Add onions, carrots, celery, and thyme and cook until onions are translucent, about 5 minutes. Add the garlic, and cook for an additional minute.
2. Add the crushed tomatoes, tomato paste, and chicken stock. Stir until the tomato paste is fully incorporated. Season with the salt, crushed chili flakes, and pepper. Bring the soup to a boil and simmer for 10-15 minutes, until the carrots have softened. 
3. Lower the heat and stir in the heavy cream, stirring constantly while pouring. Add the tortellini and kale, then let cook for the time specified on the package of tortellini (no more than 3-5 minutes for fresh tortellini). Stir in the lemon juice at the very end, then season with additional salt and pepper if needed.
4. Ladle into bowls and top with parmesan cheese, if using. Serve with crusty bread and a big salad, family style. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Warm Roasted Cauliflower Salad

Warm Roasted Cauliflower Salad is a gourmet take on a traditional vegetable side. The days of steaming cauliflower are over and have been replaced by roasting. I know everyone is probably up to their ears in cauliflower recipes, from cauliflower rice to cauliflower mash to cauliflower Alfredo sauce. Lucky for you, I’m not trying to disguise cauliflower as anything but its own true self in this recipe, which is delicious!

Ingredients needed to make Warm Roasted Cauliflower Salad

It goes without saying that you’ll need a pretty large head of cauliflower, or two small ones, to make this recipe. In addition, you’ll need the following ingredients:

• Olive oil
• Jarred pesto (I prefer using store-bought here because we’re incorporating it into a dressing… if we we’re having pesto pasta, I’d obviously recommend homemade)
• White wine vinegar
• Honey
• Pitted green olives
• Dried cranberries
• Slivered almonds
• Salt and pepper

Tools used to make Warm Roasted Cauliflower Salad

I always start this portion of the recipe by recommending you invest in a good set of knives. If you aren’t ready to take the plunge into a full knife block, at least get yourself a chef’s knife that has some weight to it. Here is the knife block set I’ve had for two years (and they still look and feel brand new), or an option for just the chef’s knife. In addition, you’ll need a cutting board, large rimmed sheet pan, and a mason jar with a tight-fitting lid (or a mixing bowl and whisk).

How to make Warm Roasted Cauliflower Salad

I love this recipe because you can “set it and forget it” for the most part. The only real cooking involved is roasting the cauliflower, which takes about 20-25 minutes. During that time you can easily gather all the other ingredients you need, quickly toast the almonds in a skillet, shake up the dressing, while still having time to prepare the rest of your meal. When the cauliflower is finished roasting, you’ll layer on the olives, cranberries, and toasted almonds, then drizzle the dressing over the top. Give it a final season with salt and freshly cracked black pepper and you’re ready to enjoy!

Looking for other delicious vegetable sides?

Try these other vegetarian sides from The Ardent Cook.

Cheesy Corn and Poblano Casserole

Blistered Green Beans with Garlic and Ginger

Herbed Carrot Salad

Grilled Zucchini with Feta Cheese and Zesty Oregano Chimi

Recipe Ingredients

1 large head cauliflower, cut into florets

2 tbsp olive oil

¼ cup jarred pesto 

2 ½ tbsp white wine vinegar

1 tsp honey

¼ cup pitted green olives, halved

¼ cup dried cranberries

¼ cup slivered almonds

Salt and pepper, to taste

Recipe Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Place cauliflower on a large rimmed baking tray and drizzle with the olive oil, salt, and pepper. Bake for 20-25 minutes, until the cauliflower is soft and has browned slightly. 
2. Combine the pesto, white wine vinegar, and honey in a large mixing bowl or mason jar with a tight-fitting lid. Whisk (or shake, if using a mason jar) vigorously until the dressing is combined. 
3. Toast almonds in a dry skillet over medium heat. Stir them frequently and watch closely until browned and fragrant. 
4. Transfer cauliflower to a serving dish. Top with the olives, cranberries, and almonds. Drizzle with dressing and serve immediately, while the cauliflower is still warm. If you don’t use all of the dressing, store in an airtight container in the fridge for up to two weeks.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Stuffed Acorn Squash with Buttered Sage Breadcrumbs is the perfect fall comfort dish. A filling of ground pork, celery, shallots, garlic, and apples is finished with delicious golden raisins and fresh sage and thyme. It all gets tossed with cubes of sharp Irish cheddar and stuffed inside tender roasted acorn squash. And the best part? These are topped with buttered sage breadcrumbs, which you can’t even imagine until you taste them. They are phenomenal. Caramelized squash, savory herbs, melty cheddar, crisp breadcrumbs…oh my.

Ingredients needed to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

These squash pack a lot of flavor, and therefore the ingredient list is semi-long. Don’t fret. It’s a super easy process and everything gets made in one skillet then baked on one sheet pan. Not as overwhelming as you thought, right? Here’s what you’ll need:

• Acorn squash
• Olive oil
• Ground pork
• Shallots
• Celery
• Apple
• Fresh or dried sage
• Fresh or dried thyme
• Fresh garlic
• Golden raisins
• Sharp Irish cheddar
• Salt and pepper
• Sourdough or other crusty bread
• Butter

Tools used to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

The filling for these squash comes together in one skillet, which makes for pretty easy clean-up. You’ll also need a sharp knife, large cutting board, a chopper or food processor (to make the breadcrumbs), and a sheet pan or baking dish. That’s a small list, right?!

How to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Making these squash requires a few steps. First, we need to prep and chop our vegetables. You’ll want to wash and dry everything before use, then start by halving and cleaning the seeds out of the squash. Set those aside and finish chopping the shallots, celery, apples, and garlic. If you’re using fresh herbs, you can also take this time to mince those up.

The squash get roasted with olive oil, salt, and pepper, for about 35-40 minutes until fork tender. Moving on to the filling, begin by heating your skillet over medium heat. You’ll sauté the pork along with the shallots and celery until the pork is cooked, then add the apples, herbs, and garlic and cook for a few minutes more. Stir in the cheddar, stuff into the squash, and top with those delicious buttered sage breadcrumbs (which take about 2 minutes to make by the way). Lastly, you’ll pop them back in the oven to melt that cheese and get the breadcrumbs nice and golden. Perfection!

Looking for other flavorful autumn recipes?

Try these other comforting dishes from The Ardent Cook!

Potato, Leek, and Corn Chowder

Roasted Apricot Chicken

Harvest Steak and Goat Cheese Bowls

Recipe Ingredients

For the Stuffed Acorn Squash

2 large acorn squash

1 tbsp olive oil

1lb ground pork

2 medium shallots, diced

2 stalks celery, diced

1 medium apple, diced

½ tsp dried or 2 tsp fresh sage

¼ tsp dried or 1 tsp fresh thyme

2 cloves garlic, minced

½ cup golden raisins

½ cup sharp Irish cheddar, diced into small cubes 

Salt and pepper, top taste

For the Buttered Sage Breadcrumbs

2-3 large slices sourdough or other crusty bread

3-4 fresh sage leaves

2 tbsp butter

Salt and pepper, to taste

Recipe Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Cut squash in half lengthwise and scoop out the seeds and strings. Drizzle each half with olive oil, then sprinkle with salt and pepper. Bake, cut side down, for 45 minutes or until squash are fork tender. 
2. In a large skillet, brown the pork, shallots, and celery, about 5-7 minutes. Season with salt and pepper. Add the apple, sage, thyme, and garlic and cook for an additional 3-4 minutes, until the apple is just soft. 
3. Make the breadcrumbs. Pulse the bread in a food processor or high speed blender until a crumb forms. Melt butter in a skillet and add the sage leaves. Fry the sage leaves for 1-2 minutes until crispy, then add the breadcrumbs and stir to coat in the butter. Season with salt and pepper. Remove the sage leaves and set the breadcrumbs aside. 
4. Remove the filling from the heat and fold in the golden raisins and cheddar cubes. Spoon the filling into each half of the squash and top with the breadcrumbs. Return to the oven for another 10 minutes, or until breadcrumbs are golden brown.
5. Serve immediately, or wrap tightly in foil and store in an airtight container in the fridge for up to 3 days. When ready to eat, place the entire foil-wrapped squash half on a sheet tray and heat in the oven at 350 for 10-15 minutes. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Creamy Green Goddess Pasta

Creamy Green Goddess Pasta is the perfect vehicle to use up the last of your summer herbs. Think basil, parsley, and mint, all of which are probably yellowing from the August heat in your pots right. this. second. It’s made creamy with the addition of goat cheese, but if you don’t enjoy goat cheese you could easily swap ricotta or room-temperature feta, since everything gets blitzed in a food-processor anyway. If you have other tender herbs that need to be used, feel free to throw them in as well. Creamy Green Goddess Pasta is versatile and might even remind you how much you actually love summer while you daydream about 55 degree weather and a pumpkin spice latte.

Ingredients needed to make Creamy Green Goddess Pasta

The ingredients list is pretty straight-forward, but always feel free to leave a comment if you have questions about substitutions. I love making this dish using chickpea pasta, such as this one (my favorite). However, use whatever pasta you like. I definitely recommend a shorter cut of pasta, such as penne or rotini, as I think those hold the sauce better.

In addition to the pasta, you’ll need these pantry ingredients: olive oil, honey, salt, and fresh cracked black pepper.

From the garden or fridge, you’ll need the following: garlic, fresh parsley, fresh basil, fresh mint, plain Greek yogurt, goat cheese, and a lemon.

Tools used to make Creamy Green Goddess Pasta

The thing I love about pasta recipes is the few tools needed to make them and the very limited clean up. It’s all made in one pot!

The pasta gets boiled off in a medium-large pot with a lid, and the sauce gets puréed in a food processor. I have this one and I’ve loved it for years. It has three different sizes, depending on whether you want to chop, purée, or blend. I highly recommend it!

Other than that, you really only need a spoon for tossing and bowls to serve it! So easy and so delish.

How to make Creamy Green Goddess Pasta

Luckily, this pasta is one of the easiest recipes to accomplish. Simply boil the water and cook the pasta, then blend all ingredients for the sauce in your food processor or high-speed blender. When that’s complete, you toss the pasta with the sauce and serve.

I primarily eat this pasta while it’s still hot, but it also makes for excellent cold lunch leftovers the next day. Either way, make sure it gets a sprinkle of parmesan cheese before serving!

Looking for other easy pasta recipes?

Try these other recipes for delicious pasta ideas!

Herby Vegetarian Quinoa Salad

Vegetarian Bolognese

Jeff’s Special “Bacon and Crispy Brussels Sprout Mac and Cheese”

Recipe Ingredients

16oz short pasta, such as rotini

2 cloves garlic

½ cup parsley

¼ cup basil

¼ cup mint

¼ – ½ cup olive oil, divided

½ cup plain Greek yogurt

2oz goat cheese

Juice of 1 lemon

½ tsp honey

½ tsp salt 

Fresh cracked black pepper

Grated parmesan cheese, for serving (optional)

Recipe Instructions

1. Bring water to a boil in a medium-large pot with a tight fitting lid. Season the water with salt.
2. Boil pasta according to package instructions. Drain, and immediately toss with 1 tbsp of the olive oil. Set aside
3. Combine all remaining ingredients in the bowl of the food processor. To start, add 1/4 cup of olive oil, and gradually add more as necessary to achieve a creamy sauce.
4. Toss the pasta with the sauce and serve immediately. Garnish with additional herbs and a sprinkle of parmesan cheese, if desired. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Spicy Basil Stuffed Poblanos

I’ll keep this post short and sweet, because theses Spicy Basil Stuffed Poblanos speak for themselves in terms of flavor. This recipe drove me NUTS. The first time I made it, the filling was so spicy I couldn’t breathe eating them. Luckily, I’ve toned it down (after a few attempts).

When you think of poblano peppers, you likely think of latin-inspired cuisine. Basil doesn’t typically go with that flavor profile, but I’ve used it here and trust me when I say it works. The smoky poblano pairs so well with the sweet basil, and the addition of melty cheese only makes it better.

Warning: I used poblano peppers from the farmer’s market and they were SPICY. Poblanos are typically a milder pepper, but every once in a while you get a spicy bunch. If you can’t take the heat, feel free to add additional yogurt (or sour cream) to the filling, or just use a green bell pepper instead. If you can tolerate it, though, the poblanos are seriously awesome.

I hope you give these fun peppers a try! Pair them with your favorite protein, or add some ground beef or chicken to the filling and get crazy. Either way, don’t forget to share your photos and tag me @theardentcook on Instagram! Nothing makes me happier than seeing these recipes come to life. Enjoy!

Ingredients

5 poblano peppers, divided

1 cup rice, uncooked

1 12oz bag frozen cauliflower rice

¾ cup monterey jack or sharp cheddar cheese, shredded

½ medium white onion

1 large handful fresh basil

2 garlic cloves

2-3 tbsp plain Greek yogurt

2 tbsp olive oil

1 tsp honey

Juice of ½ lemon

½ tsp cumin

½ tsp salt

Pepper, to taste

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Cook rice and cauliflower rice according to package instructions, then combine in a large mixing bowl. 
2. Wash and dry the poblanos. Slice 4 of the poblanos in half lengthwise and remove the seeds and pith. Set aside. Roughly chop the 5th poblano, seeds and all, and add to the bowl of a food processor. 
3. To the food processor along with the poblano, add the ½ onion, basil, garlic, yogurt, olive oil, honey, lemon juice, cumin, salt, and pepper. Process until the sauce is smooth and creamy. 
4. Add the sauce to the rice mixture and stir to thoroughly combine. Working with a small spoon, gently stuff each half of the peppers and place in a casserole dish. 
5. Top the peppers with cheese and bake 20-25 minutes, until the peppers have some give and the cheese is melted and browned. Top with sour cream, if desired, and more fresh basil. Enjoy!