The plethora that is the vegetable kingdom is one of the main reasons I love to cook. There are so many different things you can do with a single ingredient,whether it is something simple as slow-roasting fresh tomatoes or baking an egg inside an artichoke.
Seriously, it takes a lot of effort to get bored eating your veggies. A single one can easily be turned into a meal with just a few steps.
Want to know how? We have some great recipes here to get you started. So let’s get cooking!
This delicious vegetarian chowder recipe is made with fresh Brussels sprouts, cheddar cheese, and Yukon Gold potatoes. This is how you soup.
This delicious fall soup recipe is vegetarian, and bursting with fresh kale, roasted butternut squash, white beans, and quinoa. And it is easily made vegan.
Apple, kale, and pomegranate seeds make up this simple, tasty, yet elegant salad. It’s so easy to make and so fun to look at, you won’t believe how yummy it is.
My friends over at Whole Foods Market wanted a pumpkin recipe. In honor of fall starting today, this seemed like the perfect one. It is Halloween and Thanksgiving combined all into one with sprinkles on top…literally.
Outside of being gorgeous, these pickled beets are damn tasty too. Bursting with fresh rosemary, sweet and savory, you cannot go wrong. And they are easy to make!
With it’s recent popularity, you’d think that kale is something Lady Gaga invented. Hardly. This tasty and healthy green has been around for quite some time.
Get ready for Halloween with these easy and simple pumpkin carving tips, no matter what jack-o-lantern template you are using.
This muffin tin recipe is an easy make ahead meal for breakfast on the go. Made with fresh kale greens, it’s perfect for the busy person trying to eat healthy.
Even though I am vegetarian, I try to eat vegan and gluten-free when I can. And yes, this was before Mark Bittman wrote a book on it. As a veggie, it’s just really easy to consume a lot of dairy. Don’t get me wrong. I love it! I want to swim in a vat of […]
Tomato sauce is a simple sauce that is about highlighting the tomato. It isn’t just tomatoes but you don’t want to take the sauce in any particular direction. You are celebrating the tomato, plain and simple.
I love wine. You know what I love even more, using wine as an ingredient. Whether it is poaching pears or making boozy popsicles, it is quite a versatile ingredient. Like this savory sangria.
Roasted potatoes are the perfect side dish. This recipe infuses red, purple, and yellow baby potatoes with fresh rosemary and spicy garlic. And it’s vegan.
This side dish is slightly sweet and smokey (thank you bourbon!) with just a hint of spice from the cardamom pod. Of course, the thyme helps round out all those flavors and giving it a bright finish. This dish is as beautiful on the taste buds as it is to photograph!
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
I admit, I avoided gazpacho for years. I had no particularly good reason. I just couldn’t get past the idea of cold soup. It seems so wrong. Soup should be warm, cozy and comforting–like a Snuggie! Not cold. One day I decided to give it a whirl, and I immediately wanted to kick myself for […]
Want to make the perfect brunch? Of course you do! This vegetarian Egg Benedict is amazeballs. Rosemary & Garlic Roasted Tomatoes and Serrano & Sweet Potato Home Fries just make the best meal ever! I think I might serve this to my mom for Mother’s Day.
This slow roasted tomato recipe is infused with fresh rosemary and spicy garlic. The tomatoes are perfect for bruschetta, pizza, or great for any homemade pasta sauce.
The perfect way to indulge if there ever was one. Fresh asparagus covered in gooey Gruyere cheese and then topped off with a fried egg.
One of my favorites is fresh mango and the way it is prepared at food trucks throughout Mexico. It is so good that it’s hard to believe it is so simple. Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. How good does that sound?
Toasted Israeli couscous with roasted brussels and crisp tangerine make this salad the perfect representation of winter meets spring. This recipe is both hearty and fresh, great for a picnic.
This recipe is earthy as one would expect from beets. And it is no surprise how well balsamic compliments them. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie.
I love mojitos for their crisp and refreshing flavors. This cucumber and green tea mojito recipe is no exception. It’s cool, refreshing and good for you… because their is green tea, ya know?
Looking for a fun way to enjoy beets and carrots. Try this twist on the margarita. This cocktail is super tasty and super pretty!
I know, it’s kinda cheezy. Well, it’s pizza…which is always cheesy. But also because there are heart-shaped beets all over it. This Valentine’s Day Pizza with kale pesto is a fun holiday meal to keep your love going all night long.
A plant-based vegetarian spin on traditional corn dogs. This recipe uses broccoli and carrots in place of hot dogs, and a delicious organic IPA for the beer batter.
Instead of being tart as one would expect from a grapefruit-based drink, this roasted margarita is slightly smokey, crisp, and just a little spicy (thank you habanero). It’s perfect for winter. Curl up next to the fire and enjoy!
Mac n Cheese just got better. Baked and swirling with Broccoli Pesto, this adult version of the classic recipe is a must try.
Baked eggs are amazing. Eggs baked in side other foods are even better! This artichoke baked egg recipe is an easy way to gourmet up your next brunch or breakfast.
If there’s a vegetarian version of the internet’s bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception.
Nothing quite like a messy burger, is there? What I enjoy most about veggie burgers is the endless possibility of combinations, like this spicy butternut squash & black bean burger recipe. Loaded with quinoa, fresh squash and a whole lot of flavor.
We could all eat just a little more broccoli, right? This tasty vegetable (along with Gouda cheese), make these cornbread muffins amazing and kid-friendly.
Take my butternut squash ice cream to the next level by turning it into a milkshake… oh, and adding bourbon. The perfect adult treat!
This pizza recipe is covered in raw kale pesto and roasted sweet potatoes, giving it an earthy and sweet flavor. What better way to sneak more kale into your diet.
An easy and simple vegetarian recipe that celebrates yummy butternut squash. This side dish can easily be made vegan for a healthier plant-based diet.
A simple one pan breakfast made in a skillet. This vegetarian brunch recipe is a combination of crispy sweet potatoes, spicy serranos, garlic, and baked eggs.
Do you like to cheat? Admit it. Sometimes you do. This butternut squash ice cream feels naughty–but in a good way!
I never liked pistachios growing up. Now I love them. And this raw pistachio kale pesto is just one of the many ways I eat them regularly.
My affinity for Brussels sprouts is no secret. I mean, have you seen my Balsamic-Roasted Brussels Sprouts? You will love these Amazing Brussels Sprout Latkes just as much!
Spicy, sweet and ready to party! That is one way to describe this hand-crafted Jalapeño and Cilantro Margarita recipe from Medlock Ames.
Hanukkah never looked so good. Curry sweet potato latkes topped with maple greek yogurt will make your holiday one to remember.
This winter salad has enough flavor to keep you eating healthy all through the holidays. The roasted persimmons add a lot of flavor and there’s just enough brie cheese to make you feel like you’re cheating on your diet. Maybe you are?
Cold? Don’t worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner.
Nothing quite captures the flavors of roasted butternut squash like these pillowy gnocchi dumplings. Dressed in a poppy seed and butter sauce, this dish is bound to be a fall-time favorite.
These sweet potato pancakes, stuffed with ricotta cheese and dripping with maple syrup, are just too good to be true. Seriously, they might be illegal.
This goat cheese fondue has less cheese and more pumpkin, so you could call it “healthy,” (though you’d be lying) or you can just eat more of it.
LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! I combine the two in this wonderful stuffed bell pepper dish.
What is it about sweet and salty? These pumpkin seeds are the perfect combo. The maple syrup provides just a hint of sweetness against the sea salt.
Have you ever had a Mexican mocha? That was my inspiration for these pumpkin seeds. I wanted the depth you get in coffee, plus some of that heat from chili.
A tasty appetizer recipe for Brussels sprout lovers (and haters). Stuffed with garlic, ricotta cheese, and herbs, such as basil and sage, these sprouts are amazing!
What could make healthy hummus even better? Healthy beets! This Roasted Red Beet Hummus is even tastier than it looks.
Kiwi salsa gets a kick in the pants with fresh Jalapeños and earthy cilantro. This is the perfect winter salsa, spicy enough to warm you up! And it is vegan.
This Thanksgiving Mashed Potato Threesome is made from Butternut Squash “Mashed Potatoes,” Buttery Garlic Mashed Potatoes and Curried Mashed Potatoes. Enjoy!
This Buttery Garlic Mashed Potato recipe is perfect on it’s own or as used in my Mashed Potato Threeway recipe. Either way, you will love them!
Quickly turn any hater of Brussels Sprouts around with these Balsamic-Glazed Brussels Sprouts . Crushed pine nuts and Parmesan give them some extra crunch and flavor.
This vegetarian recipe uses curry to take traditional mashed potatoes to a new level. With yogurt, garlic and source cream, these taters are bound to be a favorite.
Baked in a pumpkin, this cheese fondue recipe is the perfect fall appetizer. It’s as festive as it is tasty, plus it’s easy and simple to make.
This 3-ingredient recipe uses butternut squash to add flavor and depth to traditional mashed potatoes, meaning no dairy required, making a quick vegan.
This simple food storage tip keeps fresh kale from spoiling using items you already have at home. Plus, why you shouldn’t store kale with tomatoes, apples, and more.
This cooking tip shows you how to de-stem fresh kale without wasting any of those delicious and healthy kale greens, while easily removing the unwanted stem.
Kale is not only super healthy, it is also super tasty. Well, that is if you pick out the right bunch. Using these quick tips, you can have the freshest and healthiest kale out there. Frist off, always buy organic kale. Last year, kale was added to the Environmental Working Group’s Dirty Dozen. The Dirty […]
The flesh of the tomato houses all of that wonderful umami flavor you love. So, knowing how to seed this ubiquitous fruit is very important.
Good produce makes a great meal. In this video I explain how to pick out the best fresh tomatoes whether you are at the farmers market or the grocery store. Fresh tomatoes should be full on flavor and very aromatic. With these quick tips, you will never buy a dull tomato!
This food storage tip keeps your tomatoes fresher longer. Using items you already have at home, it prevents fresh tomatoes from spoiling too soon.
Fresh asparagus, when cooked right, can be a lovely addition to almost any meal. It’s crisp, earthy flavor is undeniably unique and so tasty!
Fresh asparagus is such a treat and using this method you can keep it fresh in the refrigerator for up to two weeks.