08:10 08:10

Grilled Ratatouille

By |2017-05-08T08:31:25+00:00May 8th, 2017|Categories: April's Blogs, Blogs, Gluten Free, Recipes, Summer, Summer Recipes, The Seasons, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Grilled Ratatouille

Summer cooking at its best is easy, colorful and uncomplicated.  Ratatouille makes the most of the season’s vegetables like tomatoes, eggplants and peppers.  This grilled version can be prepared in two ways.  The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top.  Both are delish–it’s just a matter of choice.  I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen.

Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish. […]

13:00 13:00

Beet And Quinoa Salad

By |2017-02-28T09:46:59+00:00December 17th, 2015|Categories: Dairy Free, Diabetes Friendly, Gluten Free, Lentils and Legumes, Recipes, Seasonal Recipes, Sides and Salads, Summer, Summer Recipes, Vegetables, Vegetarian, Whole Grains|Tags: , , , , , , |Comments Off on Beet And Quinoa Salad

Contributed by Tyra Hanson

Vibrant in color, this savory salad makes a lovely side dish or whole meal.

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06:06 06:06

Warm Squash And Proscuito Salad

By |2016-07-07T13:16:07+00:00September 4th, 2014|Categories: April's Blogs, Blogs, Recipes, Sides and Salads, Vegetables|Tags: , , , , |0 Comments

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]

14:05 14:05

Autumn Vegetable Stew

By |2016-12-29T12:24:19+00:00September 2nd, 2014|Categories: Blogs, Gluten Free, Soups and Stew, Vegan, Vegetables, Vegetarian|Tags: , , , , |0 Comments

Butter nut squash or sweet potato?  Which to use?  With this recipe, either is fine.  It some times comes down to what I have on hand and need to use. This soup is delightfully warm, colorful and flavorful–perfect for a crisp day. If you want the soup richer, use organic beef broth instead of chicken or vegetable broth. If you like things a little spicier, add in a little hot pepper.   Serve with warm corn bread or over your favorite hot grain like rice, barley or quinoa.Autumn Vegetable Stew – – large onion (diced), green pepper (chopped), red pepper (chopped), butternut squash (or 2 medium sweet potatoes) (peeled, seeded and cut into 1/2 inch chunks), chicken or vegetable broth, fresh corn (if using frozen, thaw first), carrots (peeled and chopped), butter or olive oil, salt and pepper to taste, In large pot, melt butter or heat oil.
Sauté onions and peppers until just tender.
Add in broth, squash, corn and carrots.
Cook until squash is soft, about 45 minutes.
Adjust the seasonings to your tastes.
Serve with scoop of cooked whole grain like rice or barley or with hot corn bread.; –