Woah. Those banana bread cookies from Wednesday? They’ve gotten more views faster than anything else I’ve posted. Glad to know what you guys like! If you missed that recipe, go check it out. I’ll wait… Back now? Good. I’ve noticed that my posts have gotten a little sweet heavy lately. Two kinds of cookies in the last two weeks, muffins, apple pie egg rolls – do you guys even think I eat real food? It doesn’t look like it.
Sometimes, I DO forget to eat real food. And then I discover piles of veggies in my fridge that need to be used now. And then I find food in my pantry that I don’t remember buying. Given all the pantry challenges I’ve seen lately, I’m definitely not alone with this problem. This recipe is great for using up whatever you have. In fact, I feel a little silly posting this non-recipe. “Oh hey guys, just throw in whatever you feel like eating and then you’ve got dinner!” Okay. Thanks, Kelly. You’re so much help today.
The adaptability of this recipe is why I liked it so much. As we were eating, Josh and I kept saying things we thought would make it better for different occasions or veggies we could try out. Next up? Swapping out the mustard for some hummus. I’m not sure why, but I feel like a warm hummus dressing over some broccoli would be perfection. This dish could easily handle more veggies and would be good at any temperature. Say hello to one of my new staples when I think I have nothing to make – and quite possibly my new go-to potluck item.
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