June 13, 2012
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.
January 27, 2012
Quinoa is an ancient grain with South American origins. And technically, it’s not a grain at all, but a member of the spinach and beet family. It’s also a nutritional powerhouse: it contains all 8 amino acids making it a complete and rich source of protein, it’s high in iron, B vitamins, zinc, potassium, calcium, and vitamin E. Plus it is gluten free and easy to digest.
March 7, 2012
This is a really easy recipe for steamed broccoli with basic vinaigrette. Broccoli cooks quickly when you steam it, so it’s a good way to go if you don’t have a lot of time. When I steam broccoli, I prefer to leave the florets with a few inches of stem, but give them a quick peel so it’s easier to bite into.
September 6, 2012
When health experts tell people to eat more dark leafy greens, kale is a popular choice. It can have a bitter flavor when eaten raw, so usually I saute it with a little olive oil and butter. However, I saw a recipe in Eating Well for a raw “massaged kale” salad gave it a try.
July 25, 2012
If you are afraid to eat corn because you have been told it’s bad for you, you are not alone. In an article by Barry Estabrook in Eating Well magazine, he explains why corn has gotten a bad reputation lately.
February 15, 2012
Parsnips are one of my favorite winter vegetables. They are related to the carrot, but are slightly sweeter and have an earthy flavor. This recipe for Skillet Roasted Parsnips cooks them simply with butter and chicken broth – and allows them to brown at the end so they are extra delicious. Because of the sweet flavor, parsnips are also a good choice for picky kids at home.
March 6, 2013
I made up this simple recipe for Roasted Butternut Squash with Olive Oil and Sea Salt to use as part of a larger dish – squash and arugula salad with wheatberries – and it was so tasty that I barely had enough leftover for my recipe. Butternut squash has a sweet, mild earthy flavor and the texture is almost meaty. Roasting it simply with olive oil and sea salt, and pepper allows the flavor to shine.