Happy Thanksgiving! Here’s a quick, simple recipe that will add a pop of color to your Thanksgiving table. I like to leave the peels on the carrots and parsnips, but go ahead and peel them if you want. Roasted Rainbow Carrots and Parsnips with Shallots 1½ lbs rainbow carrots 1 ½ lbs parsnips 8 shallots, […]
When it comes to vegetable dishes, vegans know what’s up. Sometimes vegetarians get a little lazy and add favor to veggie dishes by covering everything with cheese, but vegans don’t have that luxury (I know—I used to be one). A lot of vegan chefs have come up with some pretty incredible, totally healthy flavors, relying […]
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 […]
I’m not kidding when I say this stuffing is magic. Any time a conversation turns to favorite Thanksgiving recipes, my Grandma Murphy’s cornbread stuffing is my input, hands down. She used to use a whole stick of butter, simmer the dried fruit in port, and add italian sausage, but we’ve discovered over the years that […]
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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- Bobby Maknoon: Hi Liliana, The ...
- liliana: Thanks for the helpful post. Obviously we should...
- Lauren: Excellent list. Always looking for a lower calorie...
- jayashree: nice article...