Even though Aunt Linda is an exceptional cook, I was pretty sure I would not be crazy in love with dinner this evening. Every time I have had clam sauce in the past, it was really pretty boring. She proved me wrong, and dinner was ten times better than eating out once again. Thank you auntie for sharing this recipe, it was the bomb dot com.
After a day on the mountain, this was a perfect warming and nourishing meal. I was craving a Thai coconut soup but didnt want to use a whole can of coconut milk. I sauteed the vegetables in coconut oil to keep that coconut flavor but it was less rich. The ginger, lime, and basil make it clean and light and very well balanced. I served the soup over brown rice noodles. which have a little more fiber, but they taste just as light as regular rice noodles.
I didn’t even know what a parsnip was until we got some in our farm share a few months ago. I haven’t cooked with them much, but loved the flavor they added to this soup. This recipe is easy to make, doesn’t take long, and is so creamy and rich with a little non-fat greek yogurt on top. I can’t wait to make this soup again, it was so good!
When I was first learning to cook, this was one of the first successes I had in the kitchen! I called my grandma and asked her for the recipe, and to this day I make it just like she did with a few added ingredients to make it my own. Living without a dishwasher has made me a little more careful about how many dishes I dirty when I cook. So when I thought of baking the shepherds pie in the same dutch oven I use to brown the beef and cook the veggies, I was pretty proud of myself. Dirtying one less dish makes me a little too happy!
Making your own cranberry sauce is easy to do, and it’s great to make the day before Thanksgiving — one less thing to do on the actual day. You can cut out some of the sugar by using orange juice as the liquid and the citrus and ginger round out the flavors of the cranberries.
This flavorful and hearty soup is easy to make and works great as a main dish with some bread. These flavors bring me right back to my time in Tuscany!
“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation.” — Louis P. De Gouy
Green peppers were never my favorite, and usually when they come in our farm share I find a way to cook them up in something so I barely notice they are there. With so many this time of year, I just couldn’t keep up! So, I stuffed them with a mixture of veggies and quinoa, added ground beef and a little cheese, and baked them. This is a perfect week night meal — vegetables, quinoa, and meat all in one dish!
These sweet little individual pies are just the perfect size to eat with your hands, and what could be better than that? This recipe makes 12 mini pies, but it could easily be doubled to make 24.
Such a beautiful, refreshing, and well-balanced summer salad. It is also great with some toasted almonds or pecans, or even some chia seeds for a little texture.
This salad dressing may be the reason I crave salads. My family and friends are always asking for the recipe, or better yet, for me to make it for them! It is so simple, but using good ingredients is all you really need to make a great salad. The recipe makes about 1 1/2 cups to give you a sense of the size jar you need.
Basic Vinaigrette Recipe
Combine the following ingredients in a jar, and shake the dressing for a minute or two to make sure the oil mixes with the vinegar.
Juice of 1 large lemon (or 2 small ones)
1 large clove of garlic, minced or pressed
2 tablespoons maple syrup
2 tablespoons dijon mustard
1/3 cup good vinegar (you can use red wine, balsamic, champagne, or cider)
2/3 cup good olive oil
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
Sugar-free, dairy-free, flour and gluten-free, and no eggs—you’re probably wondering how these can possibly taste good. The secret ingredient is DATES! They sweeten the chocolate, hold everything together, and give it a super smooth texture. Walnuts give the them a buttery flavor and cayenne pepper adds a little heat. Serve these with some fruit for a healthy and delicious treat.
The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG’s Shopper’s Guide to Pesticides™ to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper’s Guide to Pesticides in Produce™ will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce.
My very favorite falafel came from street carts in Italy; they were so good I had to try to recreate them at home. I made the dough from scratch by putting chickpeas, onions, and spices in the food processor, refrigerating the mixture, then cooking them in a pan. I try to make a vegetarian meal once a week, and this is such a great option since chickpeas are a great source of protein and they are very filling. Make it even more healthy and delicious by using whole wheat pitas, lots of fresh veggies, and the yogurt sauce to top it off!
Eggplant, roasted red peppers, and mozzarella simply belong together. In the past I have breaded and fried the eggplant for this salad, but last night I decided to be brave and try a healthier cooking method. Roasting the eggplant at a high heat for 15 minutes on each side gave it a crispy texture that added so much to the salad.
