Veggies & Sides

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Crispy Smashed Potatoes

6 Tips for Serving New Recipes to Your Family (& Crispy Smashed Potatoes)

This is a great starter recipe and a family favorite. Use it as a winning side dish, especially instead of French fries. This dish is universally well-received by ALL kinds of eaters. In fact, when I served these potatoes at a large family dinner, the potatoes created a stir of excitement amongst the guests before I could get them on the table. Everybody loved them, and even the picky eaters had second helpings. Continue Reading 6 Tips for Serving New Recipes to Your Family (& Crispy Smashed Potatoes)

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

Although winter squash are available nearly year round, there’s something hearty and comforting about eating them that seems perfect for colder months. This Quinoa-Stuffed Acorn Squash recipe really makes the squash the star. This dish can stand alone as a vegan-friendly entrée or can be served alongside a nice piece of fish or chicken. Continue Reading Quinoa-Stuffed Acorn Squash

Wild Rice Salad

Nutty Wild Rice Salad

With a mild, nutty taste and that signature chewy bite, whole grains are a great base for salads because they easily take on the flavors of whatever you mix in… and you can mix just about anything in to satisfy both your tummy and your tastebuds. Continue Reading Nutty Wild Rice Salad

Roasted Butternut Squash

Meal Planning with “Reinvention Recipes”

After years and years (and years) of succumbing to the siren song of convenience, I discovered the one thing that broke the pattern was when I had a fridge stocked with ready-to-go (and really delicious) homemade components to quickly assemble a meal. The idea is to start with simple “Core Recipes” made with real, unprocessed food and mix and match those recipe for a meal or two. Then repurpose the leftovers of each dish into what I call “Reinvention Recipes.” Continue Reading Meal Planning with “Reinvention Recipes”

Vegan Macaroni and Cheese

Our Journey to Real Food (and Vegan Macaroni and Cheese)

My kids love fruits and veggies. They are not picky eaters. Lately my son, age 7, has shown a particular liking for my mushroom soup made with a musky dried fungi that give a deep smoky umami flavor, and he is also partial to vegetable stir-fries rich with fresh ginger and nama shoyu, while his 4-year-old sister’s favorite dessert is dates and dark chocolate. Let me reassure you, our relationship with food was not always this way! Continue Reading Our Journey to Real Food (and Vegan Macaroni and Cheese)