Baked Creamy "Caulifredo" Pasta with Artichoke and Kale

Crummy weather mandated something decadent and creamy for dinner. I whipped up a roasted garlic cauliflower alfredo sauce and tossed it with pasta, artichokes, and sautéed kale. Topped with a layer of breadcrumbs, it went into the oven until bubbly and golden brown.

Served with a side of steamed broccoli

Crispy Oven Fries

 Russet potatoes tossed in canola oil and salt. Roasted at 450 for 25 minutes and tossed with rosemary and additional salt.

Vegan Walnut Banana Bread

Fruit Tart

 Fresh fruit tart with brandy pastry cream and shortbread shell

Roasted Poblano Cornbread

 Roasted poblano cornbread with corn kernels