 |
Young & HungryIf you can't take the heat, get outta the kitchen! |
| 19 June |
A recent trip to the farmers’ market left me with a huge, heaping bag of fresh spinach. What to do when the spinach bag runneth over? Saute some spinach, of course! Amazingly, my huge bag shrunk down to a meager salad bowl’s worth of cooked greens, the chemistry of spinach never ceasing to amaze.
This is a great recipe for a quick side dish, and it reheats beautifully (I like to make a little nest of leftover spinach in a nonstick pan, crack an egg into the center, top with a little tomato sauce and crushed red pepper, and 6 minutes later….deliciousness!) The lemon is a lovely summer accent, but this could also easily lend itself to Asian inspiration by nixing the lemon and finishing the dish with a few drops of sesame oil. Spinach is fun to play around with as it’s a great flavor vehicle and so healthy, too, chock full of iron and fiber. Enjoy!
Continue reading…
| 5 April |
After my multiple failed attempts on the cabbage soup diet, it is no wonder that I was left with a mild distaste for this classic crucifer…..until now.
Braised to perfection!
Braised for a full two hours to slowly develop flavor, this recipe comes out of the oven tender and rich, sweet with just a bit of tang from the vinegar. You’ll eat it all week and not tire….try it topped with a dollop of Greek yogurt for creaminess. This recipe is adapted from one that appeared in Martha Stewart’s Living magazine, tweaked just a bit so as to remain extra healthy as cabbage should be….pair it with a light entrée for the surprising delight of dieting 2.0.
Continue reading…
| 17 March |
So fancy!
It’s the proverbial vegetable that sends naughty children screaming into the night, but I am here to tell you that Brussels sprouts actually are not the archenemy to all things palatable. In fact, they can be quite delectable and are low in calories and high in phytonutrients, making these crucifers quite the tasty little powerhouse. Case in point: Sesame Roasted Brussels Sprouts, a great way to enjoy an infamous vegetable and get a mega dose of Vitamin C, to boot. Brussels sprouts are a hearty vegetable and therefore square off nicely with the strong, nutty flavor that sesame oil imparts, while the vinegar adds a bit of tang. They’re perfect for the naughty–and nice–among us.
Top