Anything with the word “rebel” appeals to me so when I was shopping last week, a container of Organic Girl “Rebel Greens” caught my attention. Upon closer look, the container also said ” “not kale. not sorry.” Chuckle, Chuckle.
Someone at Organic Girl has a good sense of humor and has decided to address the elephant in the room: kale, that dark green leafy vegetable known for being a powerhouse of nutrients that also tastes like a dose of bitter. The dilemma is often how to get the greens and enjoy the meal. After all, eating is supposed to be pleasurable and satisfying, right? Read more
A classic summer dinner menu often includes potato salad – that traditional “all-American” (note: traditional potato salad originated in Germany according to many food historians) side dish that graces our tables more often in the warm months than any other time of the year.
Everyone has their favorite recipe (my husband is still mourning his mother’s mayo and hard-boiled egg version that hasn’t graced his dinner plate in a decade), including me who advocates for a lighter, healthier version with no mayo, very little oil (and no eggs).
At the center of the dish is the potato and it does make a difference which potato you use. The small red potato is best because it holds its shape when cooked. In addition, red potatoes have a low starch content with a creamy, moist flesh that makes it ideal when mixed with other ingredients to make a salad. Read more
The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).
I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces. So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor. Read more
Kale is one of those greens that I am always struggling to get more of because this dark green leafy nutrient-dense vegetable is just so good for our bodies. So, when I received my box from the Purple Carrot this week, I zeroed in on the recipe for “Cajun Roasted Broccoli Bowls.”
After quickly scanning the recipe (I am never one to follow a recipe), I decided to make a variation (from a bowl to a salad) by eliminating the added oils, the Cajun blackened seasoning and a few other ingredients while adding avocado, pumpkin seeds, and a seasoning called Salad Sprinkle by Frontier Co-op – a blend of sesame seeds, bell pepper, black pepper, lemon peel, green onion, celery flakes, and chervil, but you can use any seasoning (salt, pepper, fresh herbs, chopped parsley). Just make sure to add some type of seasoning to enhance the flavor of the vegetables. Read more
Rainbows are in short supply in the wintertime so instead of looking outside turn to the kitchen for an updated version of the spinach salad. I call this salad a Rainbow Spinach Salad because of the array of colors: red, yellow, light green, orange dark green, and deep purplish black. Although beautiful to look at, the Rainbow Spinach Salad is a feast to savor with only one caveat: you must like fresh beets because there are two types (both yellow and red) and they are a substantial part of this easy-to-make salad. Read more
Spinach Salad takes on a new twist this holiday season with the addition of fresh, organic roasted red beets. The dark green spinach leaves tossed with a light mustard maple salad dressing and then sprinkled with dark red beets, light green avocado pieces, lightly toasted pecan halves, and roasted pumpkin seeds makes for a nutritious and delicious lunch or dinner salad.
The Holiday Spinach Salad was inspired by Isa Chandra Moskowitz’s recipe for Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing – a light summertime salad that I often make during the warm months. The Holiday Spinach Salad is a bit more substantial with the yellow beets replaced with red beets and the addition of fresh avocado chunks and crunchy pumpkin seeds – and the omission of red onion. Read more
Every Autumn (in most states), the leaves on the trees seem to explode in a rainbow of reds, yellows, oranges, and browns. But, enjoying the array of color is not limited to outdoors. Vegetables – particularly root and squash varieties – are plentiful so consider making a Harvest Veggie Roast in your kitchen. Golden potatoes and orange carrots combined with purple cauliflower adds just the right amount of boldness in color and flavor to this roasted vegetable dish. Read more
Kenchi is not your ordinary kimchi – a traditional South Korean side dish made with salted and fermented vegetables seasoned with spices. Made on James Island in Charleston, South Carolina by Kenchi Ferments, Kenchi is a crisp, fiery, crimson version of kimchi made with cabbage, radish, beets, carrots, ginger, salt, green onion, shallots, garlic, and Thai pepper. Bright and bold, Kenchi is the American south’s version of a spicy Korean crisp vegetable salad. Read more
A colorful pasta salad is the perfect meal on a warm summer evening especially when the whole meal takes less than 20 minutes from start to finish. Fresh, locally grown sweet cherry tomatoes are in season but any type of chopped tomatoes will work along with a sweet Vidalia onion, and lots of fresh spinach with whole grain pasta – but green zucchini, yellow squash, multi-colored peppers, and broccoli florets also make for a delicious pasta salad. Let your taste buds drive your recipe but know that seasoning is essential; otherwise, the pasta salad will be bland. Read more