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Posts from the ‘Vegetables’ Category

2
Jan

The How Not To Die Cookbook

When the groundbreaking book, How Not To Die was published in December, 2015 by Dr. Michael Greger, MD, who had no personal financial stake in book sales because all of the proceeds are donated to charity (www.nutritionfacts.org), the public took notice putting the book on the New York Times Bestseller List instantly and keeping it there for more than a year. Read more »

23
Dec

Holiday Spinach Salad

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 »

13
Nov

How To Pizzaz Up Homemade Soup

The base of most homemade soups starts with chopped onions, carrots, and celery along with water or broth. These days, most supermarkets, including Trader Joe’s sell containers of fresh diced vegetables which makes it easy to make a batch of soup in a jiffy. But, if you want to add some pizzaz to a homemade soup, consider adding a 1/4 to 1/2 cup of dehydrated vegetables made by Harmony House Foods. Read more »

7
Nov

Beets and Spinach

There are times a vegetable bowl will take my breath away – the vibrant colors of freshly cooked vegetables are literally eye candy but it’s the flavor that ends up reeling me in.  When I think of a veggie bowl, I try to combine veggies of different colors and textures like beets and spinach.

Beets get a bad rap (i.e.borscht) but freshly cooked red or yellow beets are not only striking but earthy, flavorful and perfect to use in a vegetable bowl. Add sautéed dark green fresh baby spinach and the ultimate snack veggie bowl is done. All you have to do is grab a fork and enjoy. Read more »

28
Oct

Black Beans, Kale, and Plantains: Soft Tacos or Bowls

Ordinary tacos or bowls can become ho-hum so when it’s time to spice things up a bit, consider making soft tacos or bowls with black beans, kale, and plantains.  Add the usual toppings – chopped, sweet multi-colored tomatoes and chunky guacamole –  for flavor, color, and pizzazz and consider sprinkling pumpkin seeds on the tops of the bowls or tacos for an added crunch (I use activated sprouted salted pumpkin seeds but some people prefer the unsalted variety and that’s just fine). Read more

20
Oct

Harvest Veggie Roast

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 »

4
Oct

How to Turn a Can of Soup Into a Healthier Meal in 10 Minutes

There are days when we just don’t have 30 minutes to make lunch or dinner and, yet we still want something healthy and delicious. We want protein, fiber, greens, vitamins, minerals, and flavor and to get these, we need to keep two products on hand:  canned soup in our pantry and greens in our refrigerator. Combining these two ingredients in a large soup pan and cooking for 3-5 minutes results in a meal in minutes. But not just any meal:  a wholesome, nourishing, hot flavorful meal! Read more »

19
Aug

Kenchi

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 »

3
Aug

Quick Summer Pasta Salad

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 »

30
Jul

Seggiano’s Newest: Sicilian Wild Fennel Tomato Pesto

Seggiano, the Italian gourmet and culinary leader is at it again. With 3 delicious pesto sauces already on the market, Seggiano decided the times is right to introduce a new pesto:  Sicilian Wild Fennel Tomato Pesto:  a thick and hearty sauce made with tomato salsa (tomatoes, salt) 43%, sun-dried tomatoes (tomatoes, salt) 28%, Italian extra virgin olive oil, wild fennel leaves 8.5%, avola almonds, and chili. Read more »