Potato Celery Root Purée
Here’s another recipe from a Gourmet Magazine cookbook. This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled. Makes about 5½ cups.
Category: Recipies
Parmesan Veggie Toss
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Yacón Kale Citrus Salad
Yacón is commonly enjoyed raw. It’s really easy to prepare yacón, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacón gives this salad a slightly sweet, juicy crunch. (more…)
Skillet Roasted Parsnips and Carrots
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
Roasted Winter Squash Seeds
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare a winter squash (e.g. butternut or acorn squash), save the seeds and have yourself a nutritious little snack. (more…)
Orzo with Caramelized Fall Vegetables and Ginger
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
Harvest Stuffed Acorn Squash
From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)
Sleepy Lettuce Soup
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book You Are What You Eat by Dr. Gillian McKeith. Serves 4 generously. (more…)
Pasta with Escarole, Beans, and Sausage
Escarole and beans with sausage is a typical dish in Italian cuisine. Here’s a recipe found on skinnytaste.com that is quick to make, and a real crowd-pleaser! You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious. Serves 6.
Vegetable Stir Fry
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute! (more…)