Tumeric Roasted Cauliflower with Tomatoes
Ingredients
1⁄4 cup olive oil
1 tsp sea salt
1⁄2 tsp ground turmeric
1⁄8 tsp cayenne pepper
1 large head cauliflower, cut into florets (about 10 cups)
12 oz cherry...
Black-Eyed Pea Stew
Steps:
Heat the oil in a heavy-bottomed stock pot over medium heat. Add the onion and garlic. Cook until the onions are translucent, stirring...
Easy Black Bean Soup
Steps:
Blend 2 cans of the beans with the tomato paste until the beans are broken down into a thick (but not necessarily smooth)...
Maple and Balsamic Roasted Brussels Sprouts
Ingredients:
Vegetables:
2 lbs Brussels sprouts
1 red onion, sliced
½ cup coarsely chopped hazelnuts
(or other type of nut)
½ cup dried cranberries
Vinaigrette:
2 Tbsp extra-virgin olive oil (or other...
Italian Clean-the-Fridge Vegetarian Chili
Ingredients:
1 (15-oz) can black beans
1 (15-oz) can kidney beans
2 Tbsp olive oil
5 to 6 cups chopped vegetables, whatever is in your fridge or freezer
¼...
Mix ‘N Match Mediterranean Grain Salad
Ingredients
1 cup intact whole grain (such as wheat berries, brown rice, farro, sorghum, oats, millet)
1 (14.5-oz) can diced, no-salt-added tomatoes
1/3 cup olives, such as...
Flavored Waters
To make flavored waters at home, use your imagination, or try the ideas below. Experiment with ingredients and proportions to suit your taste.
Potential Ingredients:
Juicy...
African Peanut Soup
STEPS
Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery, carrot, ginger, and garlic. Cook, stirring occasionally, until slightly...
Pan-Seared Halibut with Heirloom Tomatoes
STEPS
In a medium bowl, combine the tomatoes and their juices with the basil, olive oil, shallots, and chives. Season with salt and pepper...
Asian Noodle Bowl with Spicy Almond Sauce
Ingredients
¾ lb whole-wheat spaghetti
½ head broccoli (about ¾ lb),
tops cut into florets, stems peeled and sliced thinly
2 cups (about 4 oz) snow peas, trimmed
1...