Rounding out our vegetarian dishes for the month of January, we have Dal. “Pulses” are dried lentils, beans or peas that have been stripped of their outer hulls and split. These pulses are often used in Indian cuisine to make a thick stew called Dal. It is regularly served as a main course offering a […]
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Tofu, a staple in many Asian dishes, has become very popular in Western cooking. Not only is it packed with protein and calcium but it is also well known for its ability to absorb flavors from spices and sauces while cooking. Add a handful of some of the healthiest nuts around and you’ve got a […]
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Remember all those low-carb diets with the tricky yet tasteless substitutes? One of the dishes that weathered the storm is the cauliflower mash (often called “mock” mashed potatoes). Yes, fresh cauliflower is a healthy substitute over starchy mashed potatoes but too often large amounts of butter and cream are used to compensate for bland flavor. […]
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One of our easier vinaigrettes, the Basil Olive Oil and Strawberry Balsamic do all the work. We add salt and pepper and Dijon mustard (as an emulsifier) but that’s it. We discovered this great flavor combination when creating our recipe for Roasted Beets and Endive Salad with Basil-Strawberry Vinaigrette. We loved the taste and thought […]
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We’ve all tried canned, sliced beets in factory pickling juices but have you ever roasted your own beets? It’s as easy as a baked potato – foil, oven, you know the routine. But the natural sweetness you get from the beets combined with the flavors you add with this basil-strawberry vinaigrette will have you wondering […]
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For many of us, the New Year always brings ambitious resolutions that include eating healthier. We get it and we’re in. To play our part, we’ll be offering up lighter, vegetarian dishes each week throughout the month of January. Starting us off is a main course that includes quinoa (a wonder food that’s become very […]
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