Guacamole is easy to make from scratch. It’s particularly delicious in the summer months when you can get your hands on ripe local tomatoes. You can make this recipe more complex by adding diced red onions or cilantro. But I like the simple four ingredient guacamole the best.
If you are like me living in the NY/NJ area – the tomatoes are in full swing in late August. My mom’s garden, and the Farmers Markets, are overflowing with ripe, sweet, and beautiful tomatoes in all colors and shapes.
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.
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.
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.
For me, roasted sweet potato fries are just as good as deep fried. I like mine a little on the burnt side, and they do burn easily, so it can be a close call occasionally. I’ve made these in all different shapes – fries, planks, wedges, circles – doesn’t matter as long as you cut them in about the same thickness. If you don’t mind the skin, I recommend leaving it on to boost the fiber and nutritional value.
Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.