During late fall and winter as the air becomes cooler and the sun is lower in the sky, roasted vegetables offer a savory and wholesome yumminess that soothes my soul. Recently I was bringing a side dish to a casual dinner party where I knew red meat was to be the entrée, and I am trying to eat practically no red meat these days, so I concocted this red quinoa and roasted vegetable dish which is so hearty…GO TO RECIPE …
Side Dishes
Wilted Beet Greens and Rainbow Chard
Roasted Asparagus
1 bunch asparagus 1-2 T. olive oil 1/4 cup shredded parmesan cheese (optional) Salt and pepper to taste Preheat oven to 400 degrees. Wash asparagus; snap off and discard tough bottom portion. Place asparagus in a ceramic or pyrex casserole dish. Drizzle with olive oil and parmesan cheese (optional), mix to coat. If desired, add a little fresh ground sea salt and pepper. Bake for 10-12 minutes, stirring once about 7 minutes through. Asparagus should be bright green and…GO TO RECIPE …
Wilted Beet Greens and Rainbow Chard
In winter, I crave warm greens. These two varieties are great together and neither requires removal of the stem. Unlike kale, both beet greens and chard have stems that are not too fibrous. Thus, it is not necessary to remove the stem prior to chopping, making the prep time that much quicker and easier. Usually, I just use swiss or rainbow chard on its own, but today I happened to have beets (greens and all) in my fridge.…GO TO RECIPE …
Vegetable Quinoa
Quinoa is listed as one of the top 20 healthiest foods to eat so we try to eat it as often as possible in place of white rice or potatoes. It’s a great alternative to brown rice as it cooks in just 15 minutes compared to the 45 minutes to one hour required for brown rice. 2 cups organic vegetable broth 1 cupRedhill organic quinoa 4 Melissa’s baby sweet red & orange peppers, chopped 2 scallions, chopped (use…GO TO RECIPE …
Orange Scented Rice
1 cup basmati rice 1 1/2 cups organic chicken broth* 1/4 cup orange juice* 1 T. dried orange peel 2 t. grated nutmeg 1/8 cup chopped fresh parsley (optional) *if you prefer not to use chicken broth, you may substitute 1 cup water and 3/4 cups of orange juice In a medium saucepan, combine rice, broth, orange juice, orange peel and nutmeg, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 15 minutes or until…GO TO RECIPE …
