A Life in Food by real-life Chef Cheryl Bennett
Roasted eggplant caponata is the epitome of Sicilian flavors. It is sweet, sour and a little salty. It has a depth of flavor that comes out even more after a day or two, and like most things: every Sicilian household has their own variation. It is basically a condiment. It is meant to be eaten along side a main course, like Rosemary Lemon Chicken.
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…This easy potato veggie burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does most of the work for you, making these burgers very low effort.
Vegan and vegetarian recipes are on the rise. It seems many of us are trying to eat a little less meat these days and this vegan burger is a great place to start.
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
…Miso eggplant is a delicious grilled side dish. The flavors in the sauce are an obvious match made in heaven and the Japanese eggplant makes a perfect canvas to soak them up.
This side is perfect for entertaining, as it is easy to make a big platter in no time. It is a simple dish, but has amazing flavor.
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…This Bourbon Blueberry BBQ sauce will soon be your go-to for ribs. The sweet jamminess of the blueberries, the smokiness of the bourbon and the heat from the peppers come together to make this bbq sauce out of this world. Blueberries and bourbon, like my blueberry bourbon jam recipe, are a match made in heaven.
Bourbon BBQ sauce with the sweetness of blueberries pairs well with any kind of pork, especially ribs. It also goes really well with chicken thighs.
…This savory vegan vegetable cake made with grilled potato wedges and frozen veggies is a quick and easy side dish.
You could also put out a tray of these vegetable cakes with dipping sauce for a tasty appetizer!
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
…Mint lemonade has always been one of my summertime thirst-quenching beverages. Adding a sprig of lemon thyme to the mix really kicks up that herbaceous taste. This lemon thyme mint lemonade is great for sipping during the heat of summer while you are outside enjoying the sunshine.
For a sweet, tart and fruity lemonade, try my strawberry lemonade.
Well, the rain finally ceased only to bring unseasonably hot weather for a few days. Everyone looked like they were wilting, including the little pots of herbs I keep on the windowsill.
Herbs are one of my favorite things to add to nearly anything. They add a freshness and pop a flavor to so many recipes.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
…Quinoa Salad with black beans, mango and lime is one of my summertime go to recipes. It is light and refreshing on a hot day and lasts for days in the refrigerator so I can eat it all week long for lunch. Gluten-free quinoa salads like this Mediterranean quinoa are perfect for meal prepping.
This delicious side is not only gluten-free, it is also vegan. It is dressed with a light vinaigrette, which makes it perfect for taking to the park or the beach for picnics or bringing to backyard cookouts.
Quinoa and black beans are tossed with vegetables and herbs for a light and delicious summer salad.
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Vegan veggie cakes with chia seeds, carrots and greens are a spin on my original veggie cake recipe. This savoury vegetable cake recipe comes together quickly and uses chia as a binder for extra protein.
Vegetable patties are quick and easy to make, plus you can make them from almost any vegetable. Learn how to make veggie cakes from whatever you have in the fridge.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
…Bulgur wheat salad with chickpeas, red onion and pine nuts is packed with flavor. It’s also fast and easy, making it a hit for weeknight dinners. This tasty side dish is ready in less than 30 minutes.
Chewy, roasted chickpeas and toasted pine nuts are tossed with bulgur or cracked wheat, sautéed with sweet red onions and finished with fresh herbs.
This vegan side dish, or meatless main, uses pantry items like canned chickpeas to make this a quick and easy dish. It is also a great option for meal-prepping, as it will keep in the fridge for days.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
It’s winter and that means comfort food. But, we’re also trying to eat a little healthier. We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. This winter vegetable soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. 
Speaking of healthy comfort food, this vegan vegetable soup would be perfect for cold winter evenings. It doesn’t hurt that the broth is the color of sunshine; which is what we need on chilly, gray days.
This post is sponsored by Idaho® Potatoes. As always, all opinions are my own.
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