All Posts By:

Grace Dickinson

Roasted Beet Hummus

Roasted Beet Hummus

If you want to add an instant boom of color to something, toss in a beet.

It doesn’t take more than a few roasted cubes of the earthy root veggie to go from drab to gorgeous, with very little effort required.

Roasted Beet Hummus

Take for instance, this hummus.

In brainstorming appetizer ideas to take to a dinner party, some kind of dip naturally came to mind. I make hummus quite often, and while it’s always a crowd-pleaser, it also feels…unimaginative.

But add a beat (or pesto, sun-dried tomatoes, or other fun ingredient), and hummus becomes among the coolest — and brightest — things on the pre-dinner table.

Cumin

Plus, it’s still hummus, and as I said before, everyone loves hummus. Unless you don’t, and then we can’t be friends.

Beets can be quite powerful in flavor, so I recommend starting out with just 1/4 cup or so once roasted. Make note, however, even the smallest of beets can take up to an hour in the oven, so allow plenty of time for the first step of this recipe.

Roasted Beet Hummus

If you’re a mega-fan, you can always experiment with adding more beets, too, but only a small dose is needed to lend the color.

Serve alongside pita for an easy, yet memorable starter course.

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Easy Winter Vegetable Soup

Easy Winter Vegetable Soup

“It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change.”

— Charles Darwin

Collard Greens

A friend recently sent me this quote, and man does it resonate now more than ever. Sometimes life seems to flip itself upside down. I’ve learned over the years to simply embrace the feelings that come with those sudden changes. To let myself sit with the resulting emotions, while also remembering to keep my head up by doing things I love.

Easy Winter Vegetable Soup

Most often, in times of uncertainty, I take to the kitchen. Cooking has always been a form of meditation for me, and fueling up on nourishing foods always feels right.

Lately, I’ve been doing a lot of that, enjoying many simple, healthful meals, such as this light, yet warming winter soup.

Easy Winter Vegetable Soup

If you’re seeking a little comforting nourishment yourself, this brings plenty of warmth and vegetables to fill your bowl. I like to top the soup with nutritional yeast, but if you’re not on the dairy-free path, feel free to go with a grating of parmesan instead. And be sure to pair it with a side of crusty bread to soak up the broth. A good drizzle of quality olive oil and a sprinkle of salt on the bread is all you’ll need.

Nutritional Yeast

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Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat so much peanut butter on a daily basis that I often feel guilty about incorporating it into lunch or dinner.

It’s a rare morning when I’m not spooning PB out of a jar and onto a banana, or into a bowl of oatmeal, or across a piece of toast, or any other breakfast medium that will take it.

But sometimes there are good reasons to eat PB for breakfast, lunch, AND dinner, and one of those reasons is peanut sauce.

Peanut Sauce

Stirred into noodles or rice, gingery-garlicky peanut sauce is one of my favorite savory forums for peanut butter. If you have a food processor, it’s also super easy to whip up.

I kept the other components of this recipe fairly simple, too, to make this a good weeknight dinner contender or quick Saturday afternoon lunch.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

You could always further jazz this up though, tossing in a little steamed edamame or tofu sautéed in soy sauce.

But just fresh veggies alone is enough to make this an addicting meal, one where the stove is only required for the simple step of cooking the noodles.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Topping choices can also get creative here. Feel free to add scallions, chopped peanuts or cashews, extra cilantro, or a squeeze of lime. I love to do a squeeze of Sriracha on top, too.

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Cuban Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

I recently moved into a new apartment, and daily, I now awaken to so much beautiful sunlight spilling across my kitchen. It is glorious, and I am looking forward to the many culinary adventures that lay ahead within the space.

Up first, this Cuban-esque bean dish, perhaps inspired by all of the new warmth within my dining space. Or the endless daydreams I have of escaping winter.

I have no upcoming trips planned, so in the meantime, I’ll be keeping myself content with tropical dishes on the dinner table. And hopefully plenty more plantain.

Cilantro

I love pairing sweet plantain with savory elements. Most often, though, I’ll just bake it in the oven and drizzle it with ample amounts of peanut butter and honey.

Here, it compliments classically seasoned black beans cooked up with cumin, sautéed onions and peppers, and a dash of spice.

Cuban Black Beans with Plantain and Coconut

Upon serving, lime and cilantro freshen up the dish, while toasted coconut flakes add a bit of crunch.

Quick and easy, the one pan dish makes for a great healthy weeknight meal.

Cuban Black Beans with Plantain and Coconut

I like to serve this over brown rice, but feel free to get creative with the grain component beneath. Enjoy!

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Green Beans with Coconut Thai Curry Peanut Sauce

Green Beans with Coconut Thai Curry Peanut Sauce

Cheers to a new year!

If you’re looking to start off 2019 on a healthy note, add this veggie dish to your recipe roster. It’s a flavor-packed side that’s bound to get you excited about making January a month filled with green. No boredom to be found here.

Green Beans with Coconut Thai Curry Peanut Sauce

Thai coconut curry forever remains one of my mealtime mainstays. Swimming with veggies, a hug pot of the soupy dish is often simmering on my stove, at least twice a month and usually more.

It serves as one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness, all waiting to be poured over brown rice or long-stranded rice noodles.

Thai Curry Peanut Sauce

For this particular rendition, however, I chose to focus on one single veggie, green beans, which can be served as is, or with rice, too, and to fuse the curry with a peanut-sauce-type recipe.

It’s likely you’ll end up with a little extra of the sauce — it’s rather addictive, and I’m sure you’ll easily find future ways to put its sweet creaminess to use. (I.e., as a dip for steamed broccoli, topping for rice or soba noodles, etc.)

Green Beans with Coconut Thai Curry Peanut Sauce

Or, feel free to use the extra sauce and turn this dish into a full meal, adding 1/2 block of cubed tofu, sautéed with soy sauce, and serving it all atop rice or other base of your choice. Either way, you can’t go wrong.

Here’s to another year of many more healthful recipes to come.

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