The warming spices of this southwestern-style dish will keep you warm all winter long, AND it gets better as leftovers. Southwest Sweet Potato Black Bean Casserole Save Print A southwest-inspired meal that gets even better as leftovers Author: Amy Ingredients For the Enchilada Sauce: 1 tsp. pure, extra virgin olive oil ½ cup finely …
As I was thinking about what to make for the blog this week, I got carried away with daydreams of fall - autumn squash, apples, okra, brussel spro...
It’s that time of year – party time! Barbecues, picnics, brunches, 4th of July, you name it. The heat of summer makes us want to cook outside and firing up the grill evokes the primal urge to gather round the flames with friends. So what do you cook that’s light, tasty, and will feed a … Continue reading "A Med-Summer’s Night Dream: Mediterranean Inspired Party Recipes"
Hummus. I feel like it’s one of those love or hate foods. These days there are so many kinds to choose from, like garlic, or red pepper, or chipotle. But, like most packaged foods in the grocery store, while it can be great in a pinch, it leaves much to be desired when compared to …
I don’t think I have had an opportunity yet to express my love for portobello mushrooms. As someone who eats meatless meals quite often, they are such a good meaty main course, from Portobellos Fajitas and Enchiladas to Fried Mushroom Steak Fries, and now these Caprese Stuffed Garlic Butter Portobello Shrooms. It’s also a …
This weather has me craving fresh, vibrant salads that are full of life! Does anyone else FEEL the energy they get from eating leafy greens and ripe, juicy tomatoes? Greens are some of the most nutrient dense foods on the planet. They are rich in antioxidants and vitamins and iron. They help to detoxify and … Continue reading "Greek Salad with Falafel and Quinoa"
The farmer’s markets have finally started and we couldn’t be more thrilled. I am SO ready for fresh, local produce full of aliveness and vitality. When I eat veggies grown by my community, I can FEEL the energy as I eat it. And if you think there’s not much in season yet, think again! I … Continue reading "Spring Farm-To-Table Frittata"
A handful of Healthy Harvest’s Greek koutsourelia olives make a great snack on their own, but adding just a few to a recipe can completely transform its flavor, making it exceptional. Plus, they’ll add a boost of healthy fats and antioxidants. Related: Read what makes our olive unique here I love making veggie patties. You … Continue reading "Savory Lentil Pancakes with Olives"
I just love Brussel sprouts. I feel like they get a bad rap. Sure, when you boil them, they are kind of mushy and stinky. But if you pan fry or roast them? Oh man. So. good. The secret is to roast them low and slow until they are nice and browned. Crispy on the … Continue reading "Balsamic Glazed Brussel Sprouts with Pecans"
If you have 5 minutes, you can whip up these super easy vegan cookie dough bites the whole family will love – and they won’t event guess the secret ingredient…chickpeas! No, seriously. They taste EXACTLY like raw cookie dough. That’s right, these tasty little bites satisfy any cookie dough lover’s sweet tooth without flour, dairy, or … Continue reading "Vegan Cookie Dough Bites"
There’s nothing like a huge bowl of piping hot Vietnamese pho to warm your bones when it’s snowing outside. The combination of rich broth, crunchy veggies, soft noodles, and fresh herbs soothe the soul. Traditionally, the broth simmers for hours and involves toasting coriander, using star anise, and roasting ginger. Then thinly sliced meat is dropped … Continue reading "30-Minute Veggie Pho with Portobellos and Daikon “Noodles”"
Since we get 90% of our groceries at the farmer’s market, we always eat what’s in season. I only rarely cook eggplant, but I was starting to get sick of summer squash, so I decided to check out some recipes to add it to our weekly menu. Turns out, eggplant is AMAZING on the grill brushed … Continue reading "One Pot Eggplant and Rice"
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