Several years ago I shared a recipe for marinated spicy roasted cauliflower. The marinade includes chili powder, cumin, and curry for a spicy flavor. Today’s recipe, parmesan roasted cauliflower is a simple but flavorful dish that many home cooks seem to overlook. This dish is perfect for winter, especially when paired with a side of roasted potatoes and meats or served with some warm pasta. Roasting the cauliflower brings out its natural nutty flavor, and the parmesan cheese adds a crispy richness that will have you craving more. A whole roasted head of cauliflower can be really impressive.Read More
A simple baked onion has so much flavor. Today’s recipe is for easy roasted onions with delicious caramelized surfaces. Nearly all onions can be mellowed into sweetness by roasting. They are a perfect side with roasted meat and chicken.Read More
Autumn days mean cooler temperatures and wonderful food made from the fresh fall produce. Today’s recipe is a simple side dish of roasted butternut squash with red onion tossed with fresh spinach, dried cranberries, and pecans. Yum!Read More
It’s August with all its summer heat. Today’s recipe is a simple sauté of two of the season’s most bountiful crops, fresh corn kernels and zucchini. Nothing beats the fresh taste of vegetables. The classic sauté begins with butter. I am using 1/2 butter and 1/2 olive oil. For vegan, use vegan butter and/or olive oil. Olive oil adds a rich flavor to the buttery veggies.Read More
Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.
Happy 4th of July to all my fellow Americans! Today is the perfect time for a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeno pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available except for the lima beans. You may use frozen lima beans defrosted.Read More
There is nothing like a side of fries with almost any meal. Today’s recipe is a healthier version with oven-baked sweet potato fries with a kick of Cajun spices. You can increase the heat or decrease as you need. Sweet potatoes are a great source of fiber, vitamins, and minerals and are high in anti-oxidants. I am always looking for ways to use sweet potatoes without excess sugar. Oven fries top the list.
I do love avocados. I use them in salads, in smoothies, and even on toast. Today I’m trying something new for me – breaded avocado fingers baked until golden brown. I had to try them. Avocado is so healthy for you and with a few additions of sharper flavors like lime or lemon juice and garlic, it becomes a delight to eat.
This tasty combination of lentils, brown rice, and warm spices makes a great entree or side dish. It’s also great for a meatless meal since the combination of lentils and brown rice make a perfect protein. Lentils are inexpensive and easy to throw into any stew or soup for protein and fiber. Read More