This sauce is traditionally made with olive oil, but the flavor is superb even without it. Try serving Bell Pepper Coulis hot over steamed vegetables, as a hot or cold soup, or even as a cold dip for slices of baked potato.
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The dish is evocative of sauerkraut but with a sweet touch from the cherries.
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For a nicer presentation and mouthfeel, peel the asparagus. This will remove the chewy, fibrous skin, leaving the asparagus soft and tender. It’s important to serve this dish as soon as it’s finished cooking; otherwise, the asparagus will turn a funky green color.
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Baby bok choy doesn’t grow up to be regular bok choy; these are actually two different vegetables. However, you can substitute one for the other. The flavor of baby bok choy is just a tad milder than its big brother, and its leaves are more tender.
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Fennel is one of the most versatile vegetables around. From raw to roasted and everything in between, fennel can delight your palate in many different ways.
Read on!Spices benefit greatly by being toasted prior to cooking with them in order to bring out their flavor and aroma. Whole spices will almost always have more flavor if you grind them yourself than if you purchase them already ground.
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Sometimes naughty food can inspire healthy dishes. This one is based on the flavors of the traditional reuben sandwich. The key ingredients are caraway seeds, for their distinctive flavor, cabbage and mustard, which stand in for the sauerkraut, and kidney beans for the reddish protein. The takeaway? You don’t have to reinvent the wheel to create healthy food––you just have to point it in the right direction.
Read on!The secret to fluffy mashed potatoes is mixing them as soon as they’re done steaming. If they’re allowed to cool down, they’ll become gummy. If you really love garlic, double up on the roasted garlic cloves.
Read on!Plantains are in the banana family, but they are larger than regular bananas. Their starch content is much higher too, which is why they are seldom eaten raw and are usually baked, roasted, or fried. Plantains are ripe when they’re half black and half yellow. You can find fresh epazote in most Latin supermarkets.
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This recipe combines sweet butternut squash, pecans, and cherries with savory acorn squash, shallot, and sage. The flavors complement rather than overpower each other.
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Regular tomatoes can be used for this recipe, but the high sugar content and low acidity of heirloom tomatoes makes them ideal to use in this soup.
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Luckily, carrots are available year-round. That means you can serve this soup cold on a really hot summer’s day or piping hot during a cold winter’s night.
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Adding the ginger at the end of the cooking time preserves its spicy kick, which beautifully compliments the sweetness of the squash.
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This soup is a terrific way to get your daily dose of greens without having to eat them raw. For a different twist, replace the spinach with an equal amount of kale.
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Recipes that combine winter squash with curry seasonings are very popular in Asian countries. The combination works great because the sweet and spicy flavors are an ideal complement.
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