A fantastic alternative to traditional coleslaw in a healthy, lightened up dressing made with Greek yogurt and avocado mayonnaise.
BRUSSELS SPROUTS INSTEAD OF CABBAGE
This recipe puts a unique spin on classic coleslaw by using shaved Brussels sprouts instead of cabbage, and, rather than an all-mayonnaise dressing, calls for equal parts avocado mayonnaise and Greek yogurt resulting in a lighter, tangier coleslaw. Lemon juice, fresh dill, and white balsamic vinegar add to its fresh, bright flavor with just a hint of sweetness imparted by a little bit of maple syrup. Take Brussels Sprouts Coleslaw to your next picnic, tailgate, or backyard barbeque and watch it disappear because this is definitely not your average coleslaw! (more…)
An easier, more flavorful alternative to classic caramelized onions.
AN EASY ALTERNATIVE TO CARAMELIZED ONIONS
If you love caramelized onions but think they’re too much trouble to prepare then this recipe is for you! Roasted Honey Balsamic Onions aren’t exactly like caramelized onions but they’re a good proxy and are so much easier to make. This recipe doesn’t cut down on cooking time – both caramelized onions and Roasted Honey Balsamic Onions take about an hour to cook, but the big difference is that most of the cooking in this recipe is “hands-off” cooking. Once the onions are in the oven, you need only to stir them twice while they’re cooking after which time all the liquid will be evaporated and they’ll be golden brown and slightly caramelized. In contrast, classic caramelized onions are cooked on the stovetop and require constant stirring (“hands-on” cooking) so you’ll need to be tethered to that stovetop for the duration, dealing with sizzling and splattering cooking juices and getting an onion steam facial! I much prefer a recipe like this one where I can prep the onions, stick them in the oven, and move onto other tasks.
A quick and easy method for roasting sweet potatoes. Makes a stunning presentation.
SUPER NUTRITIOUS SWEET POTATOES
Sweet potatoes are delicious and have gorgeous color but there are other even more compelling reasons to love them. Sweet potatoes are rich in:
• vitamin A (in the form of beta-carotene),
• vitamin B6,
• vitamin C, and
They’re also high in fiber and antioxidants which promote gut health. In addition, they have anti-inflammatory properties and are low on the glycemic index which means that despite their sweetness, they release sugar into the bloodstream slowly – an important attribute as rapid spikes in blood sugar levels are linked to obesity, diabetes, and other chronic diseases. So, as you can see there’s a lot to love about sweet potatoes but I’m going to bet you’ll love them even more once you try this recipe for Cast Iron Roasted Sweet Potatoes. (more…)
Grilled asparagus gets a boost of flavor with a delicious sesame citrus dressing. The perfect side dish for spring! JUMP TO RECIPE
No other vegetable symbolizes spring as much as asparagus. If you’re making an effort to eat seasonally, now is the time to enjoy this perennial flowering plant species. Of course, you can find asparagus at the grocery store any time of year, but in the off-season, it’ll likely come from Peru or China and will certainly lose some of its freshness during the transcontinental plane ride to the U.S. After all, vegetables suffer from jet-lag too! To really savor asparagus, you’ll want to jazz it up a bit so that you fully appreciate its beauty, versatility, and amazing flavor. This recipe for Orange Sesame Grilled Asparagus will help you do just that! A simple citrus dressing and a sprinkling of delicate sesame seeds on top of perfectly charred asparagus spears will leave you with a newfound love for asparagus and one more reason to welcome spring! (more…)
Basil pesto and freshly squeezed lemon juice give this often bland vegetable a delicious boost of flavor. Broccoli may never be boring again! JUMP TO RECIPE
Broccoli used to be one of my least favorite vegetables until I started roasting it. Prior to that I had always steamed it, but once I learned how high oven heat can transform this ho-hum vegetable I never looked back. I went from feeling indifferent about broccoli to actually liking it and making it fairly frequently. Recently I discovered another way to cook this cruciferous vegetable that elevates the taste even further and now I can say, without hesitation, that I LOVE broccoli! If you want to see how the right cooking technique and two simple ingredients can turn a bland and boring vegetable into a stellar side dish, look no further than Lemony Pesto Roasted Broccoli! (more…)
Carrots are cut into the shape of fries and roasted with garlic and Parmesan cheese then served with a delicious middle eastern spiced mayonnaise. JUMP TO RECIPE
Do you eat enough vegetables? Even if you’re a relatively healthy eater the answer might be “no”. In 2010 the Centers for Disease Control and Prevention (CDC) reported that only 27% of adults were eating the recommended daily amount of vegetables. The problem is, vegetables can get a little boring. Raw veggies are great but many of us fall back on plain steamed or roasted vegetables at dinnertime – not very exciting. I readily admit there’ve been plenty of nights I’ve skipped making a vegetable because I was too tired and even a simple roasted or sautéed veggie just didn’t seem worth the effort. One thing that might help all of us get the nutrients we need from vegetables every day is to prepare them in interesting and delicious ways as often as possible, like, for example, making fries out of carrots and serving them with a middle eastern spiced dipping sauce as I’ve done here with this recipe for Garlic Parmesan Carrot Fries with Za’atar Mayonnaise. These fries will turn even the most die-hard carrot haters into fans. Believe me, nobody will be skipping their daily veggies when these are on the menu! (more…)
This super simple recipe makes the ultimate smooth and creamy sweet potatoes. Great any time of year but perfect for the holidays. JUMP TO RECIPE
This recipe for Maple Mashed Sweet Potatoes with Bourbon and Pecans is a Thanksgiving classic, but if you love sweet potatoes, you’ll be making this comforting dish all year long! It’s a staple in our house because it’s delicious and so simple to prepare.
Demand for Brussels sprouts has increased dramatically over the past decade. Some people attribute this to restaurant chefs who, several years ago, began pairing roasted Brussels sprouts with bacon – a trend that led consumers to develop a newfound appreciation for this old-fashioned, and often reviled, winter vegetable. I admit I was one of those patrons who was once unenthusiastic about Brussels sprouts but declared myself a fan after tasting them with bacon at a restaurant. This recipe is a riff on the Brussels sprouts/bacon concept but I’ve amped up the flavor even further with the addition of blue cheese, and thrown in some toasted walnuts for good measure. Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto is a bold, delicious side dish that has “holiday dinner” written all over it! (more…)
A classic side dish that feeds a crowd and can be made entirely ahead of time. Great for holiday entertaining. JUMP TO RECIPE
Let’s face it, cooking and serving Thanksgiving dinner is an ordeal. Even if your guests pitch in by bringing food and helping with the cleanup, it’s still a ton of work. The only way to keep your sanity through it all is to stay organized and do as much as you can ahead of time, including some of the cooking. A lot of people think mashed potatoes, a classic Thanksgiving side dish, must be served immediately after you make them, but this recipe for Make Ahead Roasted Garlic Mashed Potatoes dispels that myth. This dish can be made entirely in advance, allowing you more time to spend with your guests, which is after all, what Thanksgiving is all about! (more…)
Roasted Cauliflower with Feta, Tomatoes, Walnuts, and Capers is a vibrant side dish with a variety of flavors, colors, and textures. An awesome appetizer too. JUMP TO RECIPE
The rise of cauliflower as a celebrity vegetable has been nothing short of meteoric. Much of this growth can be attributed to cauliflower rice, a term used to describe cauliflower that has been chopped into tiny pieces that resemble grains of rice. So staggering is the growth of this vegetable in disguise that huge, multinational brands are now jumping in to capture market share. Green Giant (a division of General Mills) now harvests over 100,000 heads of cauliflower daily to meet the growing demand – a six-fold increase from just a few years ago! I’ve done my part as a food blogger by posting a variety of new-fangled cauliflower-based dishes (see the last paragraph for links to these recipes), but recently I had the urge to go back to using cauliflower in a more traditional way and came up with this recipe for Roasted Cauliflower with Feta, Tomatoes, Walnuts, and Capers. (more…)