Stuffing vegetables is the surest way to turn them into cool-weather comfort foods that everyone will love — easy enough for everyday dinners, yet festive enough for holiday menus. In the fall and winter, “stuffable” vegetables like peppers, eggplant, squashes, and potatoes are in abundance. Here are more tips at Stuffed Vegetables: A Basic Guide. Above, a VegKitchen classic — Butternut Squash with Whole Wheat, Wild Rice, and Onions Stuffing, which makes a handsome centerpiece for Thanksgiving or Christmas Dinner. more→
Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas.
October is just around the bend, which means fall is in full swing. Hints of nippy air alternate with Indian summer, so where food is concerned, transitional mode is the watchword this week. Here are five entree selections that are hearty yet suitable to evenings that are cool but not quite cold and use plenty of early fall produce. Tofu with Balsamic-Roasted Italian Vegetables (above) is easy enough to make on a weeknight. It’s good served hot over grains, or just warm over greens as a main-dish salad. more→
As you prepare your kids for the school year ahead, what to pack for lunch and snacks for your little darlings is a top priority. If your child is a fussy eater, deciding on good food options can be more difficult. You know your little one needs his or her daily nutrition, but how do you ensure that they don’t turn up their noses at healthy choices? Preparing or at least planning nourishing meals for the morning and lunchtime meals in advance cuts down on last-minute hassles and poor choices. Here are are a few ways to ensure that your children are happy with the meals that start their day, as well as the foods you send with them. more→