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.
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!
When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.
Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.
I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?
Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.
With so many layers and textures in one bowl, this is a salad destined for discussion.
Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.
In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.
If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.
Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!
My dad set out earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.
As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.
“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.
Sweet, creamy, orange…it’s everything you could want in a squash. And this “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.
Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side. Continue Reading…
There are some recipes I ate as a kid that just don’t hold up as well anymore. Whether it’s that my tastebuds have changed, my learned knowledge for seasoning makes them seem bland, or that pasta isn’t always synonymous with perfection anymore, I could name a few of these meals.
This soup isn’t one of them. Since I was little, it’s been an annual autumn meal and remains a favorite to this day. Something about its combination of spices, herbs and seasonal veggies make it to be what I consider one of the best soup recipes out there. And I say this amidst prime-time season for creamy butternut squash, lentil, and the million of other options coming into abundance right now.
This “Gypsy Soup” from Moosewood simply kills it.
Moosewood is a vegetarian restaurant up in Ithaca New York that’s been firing food since the 1970s. They’ve cultivated quite an abundance of cookbooks under their name, including the hand-written original where this recipe comes from.
You may wish to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm.
Serve alongside fresh-out-of-the-oven cornbread, or a warm, crusty bread. You could also pour it over a nutty grain, like millet.