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
Low in calories and rich in fiber, it’s a crisp, healthy pick, as easy to reach for as your favorite glass of wine.
Cabernet is often described as complex, full-bodied with dark fruity flavors which is exactly how a Cabernet Estate Reserve® Tomato can also be described. Never heard of the Cabernet Estate Reserve Tomato®? Village Farms International – a Canadian company that specializes in greenhouse grown produce – grows Cabernet Estate Reserve® Tomatoes – a beautiful brown cherry tomato that is very complex starting with the color: a deep wine hue with shades of vine. The texture is semi-crisp and the flavor is deeply earthy with very sweet overtones – which is how a sommelier could also describe a Cabernet. Read more
Pink Lady Chick Pea Salad is the go to salad when you want something fresh and flavorful but don’t have a lot of time. Full of crunchy fruits, vegetables, and legumes – apple, celery, red onion, and chick peas – the Pink Lady Chick Pea Salad comes together with tangy lemon juice, creamy avocado and freshly chopped cilantro. From pantry and refrigerator to the table in less than 10 minutes, this salad is filling but not heavy, and full of fiber, protein, vitamins and minerals. Enjoy on a bed of lettuce or serve between two whole grain pieces of bread. Read more
My first experience with lettuce wraps – butter lettuce leaves offered with a wide variety of fillings and sauces – was at the Cheesecake Factory, which was an eye-opening foodie moment for me. Instead of soft tortillas, crispy green butter leaves can be used as a lighter alternative to hold raw vegetables (bean sprouts, minced scallions, carrot sticks, chopped tomatoes, diced avocado, thinly sliced cucumber or radishes) and/or cooked vegetables (sautéed mushrooms and/or onions, corn, tofu) blended with herbs (cilantro, mint, basil), and sauce (soy, teriyaki, peanut). The options are vast and only limited by what’s in the garden, pantry, or fridge. Read more
Quinoa and Vegetable Salad with Tempeh Croutons is a protein and nutrient packed salad that contains a variety of vegetables (green beans, kale, red cabbage, red pepper, cucumber, and scallion) along with quinoa and nutty roasted tempeh. Drizzled with a homemade orange mustard vinaigrette, the salad is cornucopia of flavors and textures. Serve for dinner on a warm summer evening or as a side salad on a cool evening with a hot bowl of soup. Read more
Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more
France’s oldest (1822) oil and condiment makers – A L’OLIVIER – makes 7 fruit vinegars – Passion Fruit, Mango, Raspberry, Fig, Black Currant, Tomato, and Espelette Chili Pepper (a red pepper grown in the Basque region) – that make a refreshing addition to summer salads. With a thick sauce-like texture and a fruity-tart sweetness, the natural bright-colored A L’OLIVIER fruit vinegars are smooth and delicious as is – or as the perfect addition to olive oil for a light summer dressing. Read more
Pure. Comfort. Food. Vegetable-centric foods that satisfy on every level.
Anyone who eats vegetables knows the worst part of enjoying nature’s most nutritious food group is the chopping, cutting, shredding, and for those who love vegetable noodles – spiralizing which turns nearly any vegetable into a mound of noodles (provided you have a spiralizer, time, and muscles). Read more