Bean and Tomato Salad With Honey Vinaigrette | Recipe Rehab. Butternut Squash with Browned Butter and Thyme Recipe. Method 1 Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. (Note that it doesn't take much time to go from browned butter to burnt butter. 2 Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. 3 Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces. Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.
Butternut Squash Apple Cranberry Bake Recipe. Method 1 Preheat oven to 350°F. Slice and peel squash and apples. 2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Spring to Life Winning Appetizer! Mushroom Risotto Balls | Made Just Right by Earth Balance. Congratulations to Marly McMillen Beelman who is one of our two 2012 winners in the Best Appetizer & Side Dish category with her Mushroom Risotto Balls! An earthy blend of mushrooms and brown rice risotto baked into bite-size balls and garnished with hummus and minced yellow peppers. This would be an elegant appetizer to serve at your next party. Prep time: 45 minutes | Cook time: 17 minutes | Total time: 1 hour 2 minutes | Servings: 30 Ingredients: 2 cups mushrooms (porcini or shiitake) 2 tbsp. olive oil 1/2 cups shallots, thinly sliced 2 garlic cloves, minced 3 cups vegetable broth 1 cup red wine 1 cup white wine 1 tsp. dried thyme 1/2 tsp. pepper 1/4 cup onion, chopped 1 1/2 cups short-grain brown rice 8 tbsp.
Earth Balance® Vegan Buttery Sticks (1 stick) 1/2 cups nutritional yeast flakes 1 tbsp. hummus (optional) 1 tbsp. yellow bell pepper, minced (optional) Directions: Rating: 0.0/5 (0 votes cast) Related Posts. Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino recipe from Food52. Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner.
(less)Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and won (…more) - Merrill Stubbs Serves 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brussels sprouts, Salads, whole grain mustard. Glazed Brussel Sprouts. My Favorite Corn. This is the best corn I have ever had! It is quick and easy to make. I make this all the time - I could eat the whole pan by myself. Skillet Corn(Printable Recipe) 3 cups corn, cut fresh from cob (can use frozen)1/2 tsp salt1/4 tsp pepper1 Tbsp sugar1/4 cup butter1/2 cup water1 Tbsp flour1/4 cup milk Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
Cover and simmer 15 minutes on medium heat, stirring occasionally. Combine flour with milk, blending until smooth. Stir into corn. Cook five more minutes, stirring constantly. Picking The Right Juicer. This month I have been focusing on adding more fresh juices into my routine and I have to say that I am loving all the feedback and excitement from our blog community! I’ve gotten so many comments, emails, and messages with your photos, recipes, and questions! Keep ‘em coming! One of the things that I know everyone is curious about is picking the right juicer so I hope to explore this topic a bit more in-depth in this post. (Please know that I am only sharing my personal experience here and am not being paid to mention the brands I compare below.) I first began juicing in 2007 when I was working at a vegan and raw foods restaurant. I started my juicing journey using an industrial-sized centrifugal juicer.
The basics: Centrifugal juicersare usually upright models with a rapidly spinning blade and mesh basket. Masticating juicerscan be horizontal or vertical, but the newer versions tend to be vertical. Time: Centrifugal juicers are fast and efficient. My Personal Juicing Experience: Raw Zucchini Pasta with Carrot-Cashew Creme Sauce. I thought it might be fun to make a raw Italian-inspired dish this weekend to celebrate the opening of Eat Pray Love.
Of course, I know this is nothing like what Elizabeth Gilbert ate during her stay in Rome, but it is a delicious, creamy dish with all the comfort-food feeling of a bowl of pasta. I have to say (as a true Eat Pray Love fan) that the movie is worth seeing, but the book is way better. What I love most about Liz’s story is how much she has inspired others to dream big, take risks, and follow their own path of what is right. I think sometimes we get so caught up in everything we think we should do that we forget what we want to do and are too afraid to try. One of my friends is moving to Tokyo for the next year. So, whether you are traveling around the world this year or choosing to stay home and cherish time with friends and family, I hope you always take the time to enjoy some delicious food and hopefully this dish as well.
Raw Zucchini Pasta with Carrot-Cashew Creme Sauce. Wendy See Wendy Do: Mini Twice Baked Potatoes. 11 Unbelievably Awesome Uses for Cauliflower. You’d never guess how many healthy meals can be made with one simple, star vegetable! Move over cats, the internet has a new darling—and it’s cauliflower. This savory staple has starred in aloo gobi for years, but a recent tide of chefs and bloggers are exploring its multipurpose prowess.
Sneaking into dishes from appetizers to desserts, you’ll never look at a head of cauliflower the same way again. 1. Buffalo Wing PizzaOh sure, any amateur can slap buffalo sauce on cauliflower and call it a wing. It takes a real pro, (in this case Keepin’ It Kind stepped up to bat) to create a buffalo wing pizza with a bleu cheese spread. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Photo by Keepin' It Kind. Recipes | Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon. Serves: Serves 4 to 6 as a side dish Ingredients: 2 cloves garlic½ cup extra-virgin olive oil3 tablespoons finely chopped fresh flat-leaf parsley 2 teaspoons chopped fresh rosemary 2 pounds (7 or 8 small) unpeeled Yukon Gold, white, or red potatoes, scrubbed1½ teaspoons kosher saltGrated zest from 1 lemon (1 tablespoon lightly packed), plus the juice Procedures: Preheat the oven to 450°F.
Finely chop the garlic and put it in a large bowl. Add the oil, parsley, and rosemary. Cut the potatoes into ¾- to 1-inch-wide wedges. Add the potatoes to the bowl and sprinkle with the salt. Spread the potatoes on a large rimmed baking sheet, scraping the bowl of any extra oil and herbs, and arrange the potatoes with a flat side down. Transfer the potatoes to a serving bowl, making sure to scrape up all the herbs and zest. Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel) Devilish Potatoes. March 20, 2013 Devilish Potatoes by IsaChandra Makes 20 hors d’oeuvres Total time: 1 1/2 hours || Active time: 20 minutes I know.
A tender roasted potato with a creamy, eggy filling. My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. I wanted to make a version that would be perfect for Passover or Easter. Happy first day of Spring, everyone! Recipe Notes ~A little black salt, called kala namak, is used for the eggy flavor, but you can use regular old salt, too. ~I actually didn’t have a vintage egg tray, so I cut off just a tiny sliver of potato at the bottom, to prevent wobbling. ~Try to find egg-shaped yukon gold potatoes that are all as close in size as possible. ~Use a jar of ground black pepper instead of fresh ground black pepper. For garnish: Sweet paprika Fresh dill Preheat oven to 350 F. When potatoes are tender, remove from the oven. Stokes Purple® Sweet Potato | Frieda's Inc. – The Specialty Produce Company.
Pan-seared brussels sprouts with cranberries & pecans. Without realizing, you may have already laid your peepers on this flavorful side as it is pictured here with my world’s best chicken recipe. So many of you asked for the how-to of these brussels! And I’m happy to indulge. You’ll love this dish because it is versatile with many entrees AND the ingredients are available year-round, especially in winter (bonus!). PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANSServes 3-4 1 pound brussels sprouts, de-stemed and halved 1/2 cup dried cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions. 1 pound brussels sprouts, de-stemed and halved ½ cup dried cranberries ⅓ cup gorgonzola cheese, crumbled ⅓ cup pecans ½ cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions.
Double Broccoli Quinoa Recipe. This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice meal and I hope you like it as much as I do. If you don't have quinoa, you can certainly swap in a pasta or any number of other foundation ingredients.
I should mention that I do like this served with a bit of feta crumbled on top. 3 cups cooked quinoa* 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup sliced or slivered almonds, toasted 1/3 cup freshly grated Parmesan 2 big pinches salt 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/4 cup heavy cream Optional toppings: slivered basil, fire oil (optional)**, sliced avocado crumbled feta or goat cheese Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
Warm Salad Month: Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad. Well, I suppose this is the last post in the warm winter salad month. February flew by, filled up with seasonal fare at its best. It can sometimes be a challenge to find my creative side when the ground has been frozen for 5 months, but I am always amazed at what I can pull off with a few vegetables from the cold storage and some dried goods from the pantry. This next warm salad is probably my most beloved because it features 3 of my all-time favorite foods: wild rice, butter beans, and garlic roasted carrots.
On their own, these elements are utterly delicious, but this dish is more than the sum of its perfect parts. The combination of smooth, creamy butter beans, with nutty wild rice and garlicky-salty-sweet carrots adding just a hint of crispness, come together with a tangy mustard maple dressing that will knock your winter socks off. Into the Wild RiceI think that wild rice is one of the most delicious whole foods available. As a bonus, wild rice is wildly nutritious.
Directions:1. Roasted Carrots Recipe : Food Network Kitchens. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.”
Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics.
Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: Crispy Cornmeal Sweet Potato Fries. You know those conversations you have with friends where you discuss, in all seriousness, that if you were animals which one you would be?
Well, my buddies and I do this, but with vegetables. “You are so totally an artichoke!” “No, she’s a cucumber.” “Guys, I’m dating a turnip.” etc, etc. Well, it has been widely agreed upon that I am a sweet potato. This pleases me a great deal. For anyone who is as wild about this tuber as I am, you’ve undoubtedly tried making sweet potato fries. The secret to this recipe is not just about the ingredients, but the process. One, size matters. The last little element that really makes these fries special, is of course cornmeal. I did go the arrowroot road (or as some of you may have tried, the cornstarch coating) but I think it’s better when you are deep-frying case, not baking. Passing on the Healing VibesI recently found out something really cool about sweet potatoes, and that is the amazing properties of their “storage proteins”.
Directions: 1.