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This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian. Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar. He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries. If your kids are not veggie fans, this may convert them! (more…)
Beets are one of those veggies that are a bit scary, but versatile enough that you can sneak them into almost any other recipe to make things interesting (remember Beet Meatloaf?). This recipe from abeautifulmess.com does exactly that, combining beets and goat cheese into a hummus recipe to make something completely new and fresh. (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember to adjust your cooking time. (more…)
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe came from Organic Gardening magazine. Yields 6-8 servings. (more…)
From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish. (more…)
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather side for chicken, pork and duck. Serves 6. (more…)
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)