Monthly Archives: January 2011
This nippy preparation of green beans is adapted from a traditional recipe from the Southwestern U.S. Use the most tender fresh green beans for best results.
If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I’m not saying that young women won’t like these hearty dishes, but in my experience, at least, they […]
This quick, versatile cannellini bean dip is marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks. It also makes a super spread on toasted whole-grain or pumpernickel bread.
These pinwheels are so pretty if you use different-colored flour tortillas. Tortillas come in a variety of colors, such as red, green, and yellow, and flavors including sun-dried tomato, pesto, spinach, and whole wheat. Try the different fillings and combinations suggested as variations.
These garlic roasted carrots are absolutely addictive! Roasting brings out the natural sweetness of carrots, and garlic and onion become sweeter with roasting as well. Recipe contributed by Norene Gilletz, reprinted by permission by Whitecap Publishers from Norene’s Healthy Kitchen.*
This luscious one-dish meal and its accompanying photo were contributed by Ellen Kanner. Serve with black beans and a green salad for a hearty winter meal.
Years ago, as vegetarians, my husband and I traveled through the American heartland, I remember sampling a traditional salad whose main ingredients are green peas and cheddar cheese. I expanded this basic formula (as well as the foggy memory) into a recipe that includes pasta, making it more substantial.
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