by Admin | Oct 17, 2020 | Lunch, Vegetables and Fruits
WITH WHITE BEANS & MOZZARELLAThis medley of Mediterranean flavors is a great make-ahead dish for company—all you have to do is sauté the spinach just before serving.YIELD: SERVES 4BEANS1 15-oz. can white beans, rinsed and drained1 large red or yellow bell pepper,...
by Admin | Oct 15, 2020 | Breakfast, Salads & Dressings
Roasting fennel concentrates the bulb’s natural sweetness. A sprinkling of Parmesan adds crunch to the crust, but you could omit it if you wanted to keep the recipe vegan.YIELD: SERVES 42 Tbs. olive oil4 cloves garlic, minced (4 tsp.)1 Tbs. red wine vinegar½ tsp....
by Admin | Oct 14, 2020 | Lunch, Vegetables and Fruits
Once you’ve made the topping for these roasted beets, you’ll want to find other ways to use the simple, surprising “crumbles.” Be sure to roast the golden beets separately from the red beets so that the colors remain distinct. YIELD: SERVES 42½ Tbs. olive oil,...
by Admin | Oct 13, 2020 | Side Dishes, Vegetables and Fruits
This simple dish makes a satisfying weeknight supper when served over brown rice or quinoa. Sautéing the broccoli before steaming it helps caramelize its natural sugars and gives it a fuller, richer flavor. YIELD: SERVES 62 Tbs. pine nuts1½ Tbs. vegetable oil2 large...
by Admin | Oct 11, 2020 | Breakfast, Vegetables and Fruits
With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. If you can’t find toasted sliced almonds, toast your own for 3 to 5 minutes in a 300°F oven. The nutritional analysis was made for white rice (shown in the...
