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.
March 18, 2012
Next time you are in the mood for something crispy and salty – try these homemade Kale Chips. Kale is a hardy green, so it can stand up to a high oven temp, and becomes nice and crispy in under 10 minutes. Kale is also a nutrient packed food – full of vitamins and minerals like A, C, and K, Potassium and Calcium – as well as a great source of fiber.
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.