Recipes

Italian-Style Braised Chard with Tomatoes

Italian-Style Braised Chard with Tomatoes

Since chard is so beloved in Italy and other parts of the Mediterranean, it’s only fitting to combine it with tomatoes, basil, and other flavorings typical of the region’s cuisines. Substitute other greens in this dish, or combine a couple of varieties — kale, collards, escarole, broccoli rabe all would work well with this treatment. Recipe from Wild About Greens.

more→

image_pdfimage_print

Skillet Spiced Chickpeas

Skillet roasted spiced chickpeas

Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for 1 1/2 cups of chickpeas, if nothing else being baked! I also find that oven roasting chickpeas can dry them out, and occasionally even make them explode. I’ve had better luck with skillet roasting, which gives me good flavor and texture every time. These are good eaten out of hand as a snack, in place of far more caloric nuts, make a tasty salad topping, as well. more→

image_pdfimage_print

5 Great Raw Kale Salads

Southwestern kale salad recipe

Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, this Southwestern-Flavored Kale Salad makes a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. 

more→

image_pdfimage_print

Raspberry Chia Pudding

Chia Pudding with raspberries

Here’s a fresh summer take on chia pudding using fresh raspberries and vanilla nondairy milk. Enjoy this for dessert or breakfast.

more→

image_pdfimage_print

Chocolate Chia Pudding with Blackberries or Blueberries

Chia Pudding with blackberries

Chia pudding tastes great with a hint of chocolate, and fresh summer blackberries or blueberries dress it up. Serve this as a snack, dessert, or for breakfast.

more→

image_pdfimage_print

Eggplant and Tomato Spread

Bruschetta with Eggplant and tomtato spread

This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.

more→

image_pdfimage_print

5 Delicious and Easy Vegan Dips

Green pea, parsley, and pistachio dip

This Green Pea, Parsley, and Pistachio Dip is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. 
more→

image_pdfimage_print

5 Ways to Use Up Lots of Tomatoes

Homemade marinara sauce with fresh tomatoes

When tomatoes are at their peak of flavor and abundance, this Fresh Tomato Marinara Sauce is the perfect thing to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes.

more→

image_pdfimage_print