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Vegetables

Garlicky Green Beans

Green beans get their color from chlorophyl and yellow wax beans are simply green beans that have been bred without that pigment.
Are they any less good for you? Nope.
They are still just as nutritious and delicious, and make for a great colorful side dish like the one below. Enjoy!

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Whole Roasted Cauliflower

Cooking doesn’t get any easier than taking an entire head of cauliflower, coating it with olive oil and sea salt, and roasting it in the oven. Boom. Done. Delicious!

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Summer Squash Soup

Got some summer squash and don’t know what to do with it? Make it into a creamy sunshiny soup!

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Rosemary Roasted Heirloom Carrots

No matter the color of your carrots, they are all pretty darn delicious and really good for you. Especially, when they are roasted with olive oil and rosemary.

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Savory Butternut Mash

Mashed potatoes – we all love them, right? Smooth, creamy, satisfying and delicious…. Yum! The truth is, we can mash ANY starchy vegetable (even non-starchy vegetables like cauliflower), and tubers to make a mash. My personal favorites are the “sweet” flavored ones like butternut squash or kabocha squash. They are mouthwateringly good. But, guess what?…

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Braised Purple Cabbage and Apples

We’ve often been told to eat a rainbow of colors to meet our nutritional needs. But, when was the last time you ate something purple? Besides a blueberry or acai smoothie, of course. No worries! I’ve got a delicious purple veggie dish that will surely brighten any holiday table and fill your body with some…

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Charred Crispy Cauliflower

Roasting and charring make that cauliflower taste totally delicious. Even kids like it. And, if kids like it, that says a lot. At your next dinner, roast the cauliflower until it’s charred and crispy, and you’ll see what I mean.

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Blistered Shishito Peppers

For those of you that are fearful of hot and spicy peppers, but still want their healing and medicinal properties, I introduce you to the mildly sweet and slightly bitter/pungent Shishito pepper.

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Dandelion Pesto

You can also make a pesto out of pretty much any green: arugula, basil, parsley, spinach, kale…

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Crisp and Sweet Japanese Yams

If you haven’t tried this delicious cool weather veggie yet and you want a satisfying and sweet side dish, taste it for yourself.

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Charred Broccolini

Charred Broccolini

This is one of my favorite ways to eat broccolini… roasted until it’s crispy and charred. 

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Warm Asparagus Salad with Honey Dijon Vinaigrette

The fresh and tasty asparagus season is brief – from April until June (in the Northeastern United States). So, you’ve got three months to eat asparagus like crazy! You can start with this delicious Asparagus Salad.

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Radicchio, Fennel and Apple Salad with Rosemary Vinaigrette

Radicchio… you either love it, or you hate it. I LOVE IT! Radicchio (Chichorium intybus) is a member of the daisy or sunflower family (Asteraceae, or Compositae). Some common varieties of this family of lettuces are chicory and endive. I’m sure you’ve seen these interesting lettuces in the grocery store or at the farmers market.…

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