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Posts from the ‘Vegetables’ Category

5
Feb

The Rainbow Spinach Salad

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 »

28
Jan

Vegetable Bean Soup Revisited

Making soup is super easy, especially if you start with Frontier Minnesota Heartland 11-Bean Soup Mix:  a blend of dried beans, peas, and lentils along with parsley and a spice packet that contains no added salt, preservatives, or MSG. The mix provides a great foundation for a thick, hearty soup filled with legumes, lots of vegetables (carrots, tomatoes, onion, and spinach), herbs and spices to add flavor, and pasta to make the soup more substantial.

Consider making this soup on a cold afternoon when the wind is blowing and the temperatures are low.  Somehow a big bowl of steaming, hot soup is the perfect answer.

Read more »

18
Jan

Roasted Vegetable Cannellini Lasagna

Roasted Vegetable Cannellini Lasagna is a hearty main dish filled with an assortment of roasted vegetables, greens, and cannellini beans in between layers of noodles and sauce.  Inspired by the recipe for Roasted Vegetable Lasagna in The How Not To Die Cookbook by Dr. Michael Greger, MD,  the following recipe uses lots of Portobello mushrooms (instead of eggplant) to give the dish a meaty texture (but use whatever vegetables you prefer).

Delicious out of the oven, Roasted Vegetable Cannellini Lasagna is even better the next day (just like the traditional dish). Somehow that day of settling brings out the flavor of the vegetables and beans in this variation of the classic Italian dish. Read more »

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 »