This tabbouleh was inspired by the Tabbouleh offered at my local Whole Foods. Unlike most recipes, this is mostly herbs with some quinoa thrown in to keep it gluten free. What I love about it is that it is super flavorful and chock full of vitamins and minerals! Fresh herbs are an abundant source of …
I found this salad recipe on Emily Nunn’s most delicious substack, The Department of Salad. Special thanks to her for allowing me to repost and share with you. Fennel is a fantastically versatile vegetable that is often overlooked unless one has the fortune to have it appear a CSA box. This root veg is high …
This Peri Peri Butternut Squash and Beet Green recipe is giving me life this autumn! It’s colors are perfect for October and the flavors are warming and nourishing. Butternut squash is rich in Vitamins C and A, along with other carotenoids. It is a wonderful food to support immune, eye and cardiovascular health. Beet greens …
I can think of no other food more perfect for sweltering summer weather than gazpacho. Gazpacho is a cold, tomato based soup that is said to have originated in southern Spain. While reportedly dating back as far as the Romans, it wasn’t until the discovery of tomatoes in the Americas and their accessibility in Spain …
This quick creamed spinach has become my go-to to get greens in this winter after I exhausted my appetite for Saag Paneer. I love that it is ready to go in about ten minutes and requires very little prep on my part! Quick Creamed Spinach 1 large onion, peeled and sliced thinly 1 tbsp butter …
This recipe emerged from a recipe for a Roasted Carrot Soup on the What’s Cooking Good Looking blog, but I like to chew my food and am a somewhat lazy cook anyway, so I opted out of turning the ingredients into a blended soup and created a side dish of them instead. MY, OH MY, …
Chimichurri is this amazing flavor enhancer that goes well on pretty much everything. An Argentinian staple, this recipe deviates from the original by replacing the parsley with carrot tops. This is by far my favorite way to use delicate carrot fronds. Chimichurri puts a touch of sparkle into eggs, chicken, pork, salad dressing, steak, roasted …
This recipe, inspired by one I saw here, serves one person and provides a whopping 4 servings of veg per bowl. Blending vegetables makes it easy to add extra servings in! Save yourself time by purchasing pre-cut cauliflower, using leftover roasted cauliflower from earlier in the week, or raiding the salad bar for ready-to-steam florets. …
I’m so excited about these mashed fauxtatoes! The CSA box delivered Jerusalem artichokes (also known as sunchokes) and a cauliflower that was wasting away without purpose finally found a home. The result? MAGIC. Winter’s sunchokes and cauliflower pair together for a subtlety sweet, satisfying replacement for mashed potatoes…PERFECT for when winter has you craving all …
Oh, cauliflower! Is there anything you can’t do? My first taste of Gobi Manchurian was a handful of years ago from Indian Food takeout in Portland. I was blown away by the complexity of taste and texture in these little nuggets of fried cauliflower and knew I had to make it myself. Upon exploration, …
