This is a really simple but super yummy side dish. It’s also healthy and filling! 1 clove garlic, minced 1t Italian seasoning mix1/2c farro1c water (use half chicken broth)1 bunch kale, trimmed and sliced into ribbons Saute the garlic and seasoning mix for 30 seconds in a drizzle of olive oil. Add the farro and … Read more
This is so unbelievably crazy good. It was only so-so until I added the parmesan, and then something just happened. Suddenly all the flavors were perfectly balanced (whereas before the rosemary had been a bit overpowering). 1-1/2 c sliced mushrooms (I like baby bellas) 1/2T butter 2T chopped green onions (I used shallot and only … Read more
Asparagus is super-yummy just tossed in a little oil and salt and roasted at high heat in the oven. But if you’re looking for a little variety, here are a few ways to dress it up: With Brown Butter and Lemon This one isn’t too terribly interesting. It’s basically just adding some lemon juice and … Read more
This is a simple, tasty recipe for raw broccoli salad – and an interesting preparation for stalks. Shaving the stalks is a tish on the time consuming side; I’m sure it would be just as delicious with all the broccoli just in florets & chunks. It was just as good Day Two as it was … Read more
This is such a yummy twist on coleslaw, without all that goopy mayonnaise. The pine nuts give it a terrific little something. But if you don’t have any on hand, walnuts would make an acceptable sub. I got it from The Spruce Eats and modified it. Makes 9, 1/2-cup servings; 123 calories per serving 1/3c … Read more
Carrot & Chickpea Curry The idea of this recipe compelled me but it was really … carrot-y. LOL Not that that was a bad thing; I just found I didn’t want a very large serving of it on my plate. And I certainly wouldn’t have wanted to make a whole meal of it. Makes 2 … Read more
This Thanksgiving we couldn’t have salad because the e.coli outbreak meant that grocers were taking all their lettuce off their shelves. Because ’tis the season for huge brussels sprouts stalks, I decided that would be our vegetable side dish instead. I looked through a few of my recipes and kind of ended up with a … Read more
I had a package of broccoli slaw that I’d frozen and turned to mush, so I could no longer use it in raw salads like I normally do. So I went in search of a recipe for broccoli casserole, and came across this yummy one. It calls for homemade cheese sauce (as opposed to the … Read more
These tasty little meatballs have a wonderful, slightly toothy texture because of the quinoa. Seasoned as is, they’re mildly spicy with a lingering flavor of shallot and garlic – as any good meatball should! 1/2 c quinoa 1 lb ground pork 1/2 c diced shallot 4 garlic cloves 2 large eggs 1/2 t pepper 1/2 … Read more
This dish is a great way to add variety to your vegetable options. Any combination of vegetables will do, just keep in mind the different cooking times. It uses a bunch of less-common ingredients, in order to avoid milk and wheat, which are highly acidifying. Feel free to substitute for the more common ingredients you … Read more