We want japanese sweet potatoes every day. Seriously, they are that good. Roasted and naked, or topped with goodies like we’ve done here; they are a perfect no-fuss meal.
Continue reading “Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini”
BBQ and Slaw! It’s that classic combo that so many of us love. The smoke; the heat; the acidity, and a bit of sweetness. (Also, do not wait another day before you make this turnip slaw.)
Continue reading “BBQ Cauliflower with Tangy Turnip Slaw”
After Superbowl weekend, we have been doing our best to feast on as many vegetables as possible. Lingering in the cripser; a couple heads of broccoli finally got the attention they deserved.
Continue reading “Roasted Broccoli with Red Onion & Tahini-Ginger Cream (V, GF)”
We love green beans! Roasted, sautéed, or grilled, they are a veggie staple for us. We toss them in a stirfry, mix them in our luch salad, and even snack on them as an alternative to the “not-so-healthy” nightime treat. Cast Iron Green Beans with Tomatoes and Tzatziki.
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If you’ve got some tomatoes and watermelon hanging out in the fridge, use them here. This salad is really perfect for the time of year. The lovely colors are reminiscent of a Summertime fruit salad, but looks toward cooler weather with the addition of couscous making it a bit more hearty. It’s great for reunions and picnics too. You can keep the individual components separate, and combine everything quickly when you get to your destination.
Continue reading “Tomato & Watermelon Salad with Herbed Couscous and Serrano-Mint Vinaigrette + Appalachian Grandparents”
Fruit 101: Flesh, agriculture, staple, nutritious, and raw. Oh, and forlorn fruits we like to call “vegetables”. That’s my adjunct lesson. Cut some up, toss them together, and call it a fruit salad. Label it fruit cocktail, it’s still chunks of fruit lobbed together. Even the colorful are well-worn on the inside. Luckily, we have the spice trade as a dutch uncle. He’s our one way ticket out of Sleepy town.
Continue reading “Fruit Salad with Indian Spices and Mint Simple Syrup”
That gourd. The one from South Asia. If you find this botanical berry creeping in your garden this summer, you’re in luck. Containing phytonutrients and lignans (polyphenols), the cucumber bolsters our cardiovascular health and lends us a helping hand in our crusade against cancer. Whether slicing or pickling, we can all stand to reap the health benefits of Cucurbitaceae.
Stepping off the advocacy of health soap box, let’s be real. Let’s talk about that bona fide love for the dill pickle. While dill isn’t a honcho in the nutrient domain, it does provide us with a healthy dose of Vitamin A and Vitamin C. Frankly, though, the two of us eat pickles for one reason. We do it for the cream of the crop. We do it all for the vinegar.
Continue reading “Cucumber Salad with Red Onions (Vegan)”