Vegetables All Year Round
Leeks, mushrooms, beans, garlic, and watercress are super-nourishing ingredients that add up to a soup that’s delicious, too. The watercress gives this soup a springtime flavor, but it can be enjoyed any time of year. Recipe from Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman. ©2012, HarperOne, reprinted by permission. more→
Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.
Loaded with cumin-scented black beans, fresh sprouts, avocado and topped with a chipotle lime tahini sauce, this is a Meatless Monday (or any day) meal that’s packed with flavor and nourishing ingredients. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. more→
An appealing vegetable trio — asparagus, zucchini or summer squash, and red bell peppers — is enlivened by a wine-scented sauté. This colorful veggie side dish is perfect for embellishing everyday meals as well as spring holiday dinners.
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.
There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crispy, not “ropey”. The other technique is cooking okra with acid. This recipe uses both tomato and and a bit of red wine for best results. Adapted and reprinted with permission from Okra, a Savor the South® cookbook by Virginia Willis, copyright © 2014. Published by University of North Carolina Press. more→
This simple side dish comes together very quickly if you have cooked quinoa on hand in the refrigerator. For even faster prep, use bagged shredded carrots and break the speed limit. Recipe from Quinoa: High Protein, Gluten-Free* by Beth Geisler with recipes by Jo Stepaniak, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
Here’s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. They’re even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets! more→