Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
Healthy, gluten free, and delicious comes together in this oven-roasted Parmesan Spaghetti Squash with Spinach, Bacon, and Pine Nuts. The combination of vegetables with nuts and bacon is amazing! And, the cooking method is simple
Fresh Taco Salad with Creamy Avocado-Lime Dressing
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
The eggplant I knew, growing up, was a bland, bitter Korean banchan called gaji bokkeum (“stir-fried eggplant”). Sesame oil, burnt garlic, salt, maybe soy sauce. This is not that. When you roast the eggplant, char it at the edges, you somehow make it earthy again, like ash, which is a welcome substratum for fresh mint, a pinch of sugar for balance, and a bright, yellow squeeze of lemon. The lemon juice is insurance against that styrofoam texture you can sometimes get with undercooked…
Zucchini-and-Corn Fritters With Herb Sour Cream Recipe
If you grow your own summer squash, belong to a CSA, or just shop at a farmers market, the weekly haul of zucchini and corn can be overwhelming. Our solution? Shred it, squeeze it, mix it into a cheesy batter, and fritter it away. Literally. Next thing you know, you'll be wanting even more.
Every good magician knows how to amaze his or her audience by making objects disappear. If you want to create some magic at the dinner table with your children, I have a great way to make asparagus spears disappear quickly every time you serve them. Not only do they disappear, they never reappear. Steaming, sautéing, and grilling asparagus are common ways to prepare this wonderful green vegetable. However, my favorite way to serve asparagus is blasting them with high heat roasting them to…