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Garlic and Herb Butternut Squash

Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.

Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.

It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.

No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.

January 1, 2020 By Grace Dickinson

Sesame Cucumber Edamame Salad

The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.

This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.

Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.

May 30, 2019 By Grace Dickinson

Green Beans with Coconut Curry Peanut Sauce

Thai coconut curry forever remains one of my mealtime mainstays.

On my stove at least twice a month, it’s one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.

But for this particular rendition, I chose to focus on one ingredient — green beans, a veggie that rarely lets me down.

The sauce here is thin enough that you could serve this over rice. To make it a full meal, fry up some tofu to toss on the side.

But it’s truly a delicious side all on its own. You can spoon up all that sauce, no rice needed. And if you have any extra, use it as a dip for steamed broccoli or to top soba or rice noodles.

January 1, 2019 By Grace Dickinson

Roasted Cauliflower with Olives and Raisins

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

November 17, 2017 By Grace Dickinson

Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

December 9, 2016 By Grace Dickinson

Older Posts

Garlic and Herb Butternut Squash

Sesame Cucumber Edamame Salad

Green Beans with Coconut Curry Peanut Sauce

Roasted Cauliflower with Olives and Raisins

Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

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