Monthly Archives: November 2011
Quick and easy to make, this Thai recipe will fill you up and taste great. It’s an offbeat combination of stir-fried vegetables with kidney beans.
Delicata squash is delicious any way you slice it. Delicata, acorn, and butternut are three of my favorite varieties of squash. For delicata, wash it, cut it in half from top to bottom, then scoop out the seeds from each half with a spoon and slice into half-inch pieces. This squash is delicious simply steamed in a little […]
Here’s a simple recipe for tempeh that can be enjoyed year round. This nutritious and delicious recipe is contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books.
Quinoa is a protein-rich grain native to South America and it’s really a seed, cooked like a whole grain. It only takes 15 minutes to cook, unlike brown rice, barley, or other whole grains, which take about an hour. So it’s a quick and easy favorite of mine. Contributed by Meg Wolff, from A Life in Balance*, ©2010, Down East […]
This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness. Do add the orange zest if you can, as it heightens the citrus flavor.
Packed with nutrients, cranberries are healthy and delicious, making dishes pop with flavor. They also can take many forms: juice, sauce, jam, dried and of course, fresh. When fresh, they pack a punch of tartness that overpowers their sweetness, but if you can get over the bite, it’s worth it. This “superfruit” is full of […]
This salad is delectable addition to any meal, but particularly ones with a Southwestern theme.
There are many variations on this southwestern classic, the common denominator being that the soup is ladled over strips of crisp corn tortilla. It’s a light and pleasant way to begin a meal with a southwestern theme.