Happy Thanksgiving! Here’s a quick, simple recipe for roasted carrots and parsnips with shallots that will add a pop of color to your Thanksgiving table. The recipes calls for leaving the peels on the rainbow carrots and parsnips, but feel free to peel them if that’s what you prefer. Roasted Rainbow Carrots and Parsnips with Shallots 1½ […]
When it comes to vegetable dishes, vegans know what’s up. Sometimes vegetarians add flavor to veggie dishes by covering everything with cheese, but vegans don’t have that option. A lot of vegan chefs have come up with some pretty incredible healthy flavors, relying on plant-based foods like onions and fresh herbs rather than fat-heavy cheeses. Give this […]
Have I mentioned that I love roasted squash? Oh my gosh, do I ever. I also recently discovered pumpkin curry at a restaurant near my office in San Francisco, and now Kabocha pumpkins are probably one of my favorite things to eat. This recipe is great with a single type of squash, or a couple […]
Grapefruit Arugula Salad with Coconut Yogurt Dressing Coconut Yogurt Dressing 1 garlic clove 1 tsp sea salt 3/4 cup plain nonfat yogurt 1 palmful fresh tarragon, chopped 1 palmful sweetened flaked coconut juice and zest of one lime 2 tbsp EVOO ½ tsp freshly ground pepper Grapefruit Arugula Salad 2 large Organic Rio Star Grapefruit […]
Plain ol’ Thanksgiving mashed potatoes? Nah. Idaho Russets with heavy cream, while a popular classic, are not exactly a healthy option for a Thanksgiving side dish. Yukon Gold potatoes have a lot more flavor than Idaho Russets, and since their texture is much creamier naturally, they don’t require a lot of heavy cream to make […]
Thanksgiving can be a little stressful, especially when you have a large crowd, and you’re cooking a lot of food. This recipe will make your life easier. It takes very little effort, and it only requires 5 ingredients–but those 5 ingredients are a powerhouse! The garlic gets nice and toasty, and it melts together with […]
Every Thanksgiving, my aunt Patty tells us about the cranberry sauce they used to make as kids. She says that when the sauce starts to heat up, the cranberries start to POP, and she and her siblings used to watch the pot of sauce and cheer as each cranberry burst open. That image is pretty […]
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