Monthly Archives: January 2011
This nippy preparation of green beans is adapted from a traditional recipe from the Southwestern U.S. Fresh tomatoes and jalapeños combined with tender fresh green beans make for a tasty summer side dish. You can use whole organic green beans when fresh are unavailable. Photos by Evan Atlas.
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.
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Here’s a luscious dish of noodles, kale butternut squash, enveloped in a rich peanut sauce. If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature. Contributed by Bryanna Clark Grogan.