Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.
I think if I had to pick one vegetable to eat for the rest of my life it would be brussels sprouts. I know they are a divisive vegetable – people seem to either love them or hate them. I maintain that the people who hate them have never eaten them prepared correctly. The thought of boiled, naked brussels sprouts makes me shudder too. But when they are roasted and dressed up with olive oil, lemon juice, parmesan and flecks of course sea salt – they are practically like candy. I hope you enjoy these Parmesan Roasted Brussels Sprouts.
Chris and I both love mashed potatoes. We’ll eat them along side a green salad for dinner or with grilled fish or sausages. We even put leftovers inside grilled paninis with roasted chicken, mustard and tomatoes. This recipe for Cauliflower and Potato Mash with Parmesan is so delicious you will want plenty of leftovers.
Sweet Potatoes are on almost every super food list. They are an excellent source of vitamin A, and a very good source of vitamin C and manganese, and a good source of copper, potassium, and dietary fiber. Additionally, they are full of antioxidant nutrients, anti inflammation properties, and blood sugar regulating benefits. And did I mention, delicious?
Roasted broccoli with olive oil and lemon is a simple and delicious side dish. It a great recipe to try with kids or people that don’t love broccoli. I made a version of this for my two young nephews and it was a big success. Roasting sweetens the flavor of the broccoli, and the addition of lemon juice helps to caramelize tops of edges of the florets.
Balsamic Roasted Brussels Sprouts with Cherry Tomatoes is one of my client’s family recipes. I added the balsamic vinegar because I think it compliments the tomatoes and I love how it helps to caramelize the sprouts. I do this recipe often when my mother’s garden is overflowing with cherry tomatoes in the late summer. I’ve done it with broccoli too, which is delicious and requires less cooking time.
Chris and I both love sweet potatoes. I recently did a post on mashed sweet potatoes and can’t get enough of them. It’s hard to believe that they are so good for you too. The nutritional benefits are numerous, but the highlights are that they are a great source of vitamin A, vitamin C, potassium, fiber and antioxidants.
I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.
It is April in NYC, and beautiful artichokes flown in from California are starting to appear in grocery stores. I grew up eating artichokes, but it wasn’t until recently that I started preparing them myself. Artichokes are one of my favorite foods, but they are an intimidating vegetable to take on for the first time. The good news is that they are easier to prep than you’d think – you just have to be mindful of the sharp point on the tip of each leaf. If you are new to artichokes, basic steamed artichokes may be an easier first time approach.