Category Archives: Vegetables

Winter Squash Carbonara With Pancetta and Sage (Gluten-Free and Dairy-Free Friendly)

winter squash carbonara

I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.

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Mixed Greens and Winter Fruit Salad

Salad of Mixed Greens and Winter Fruits

Salads adorned with brightly-flavored winter fruits are always a highlight of the season for me. Whether it’s a combo of grapefruit, bacon, avocado and a creamy avocado dressing or a brunch-worthy (or Valentine’s day breakfast in bed) orange salad dotted with candied kumquats, I’m there!

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Maple-Roasted Acorn Squash

Maple-Roasted Acorn Squash

Ah, the age-old relationship dilemma: one person loves to eat XYZ, the other not so much. For my folks, acorn squash is one of those things, and my self-appointed challenge this fall was to come up with a couple ways to prepare it that everyone would enjoy.

The charred fall vegetable tacos were a big hit with them both, but when Dad showed up at home with the BIGGEST acorn squash from Trader Joe’s — after all, they’re all sold for a buck and change no matter the size — tacos alone were not going to cut it. And they were definitely looking for something a little less rich and involved than pumpkin stuffed with everything good.

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Sweet and Sour Swiss Chard with Crispy Prosciutto

Sweet and Sour Swiss Chard (Gluten-free)

Sweet and sour Swiss chard should definitely be considered for your Thanksgiving table — especially if you channel Jennie’s 4th Annual Thanksgiving and choose to serve a prosciutto-wrapped pork loin with roasted apples in lieu of turkey. Ohhh, do these apple cider vinegar-laced greens play ever so nicely with pork. While it isn’t the most gorgeous vegetable dish ever — I try to focus on how the prosciutto brings out the crimson-hued veining in the chard, it helps — this sweet-sour-salty side is certainly a pretty darn tasty, lighter change of pace from creamed greens.

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Charred Fall Vegetable Tacos with Tomatillo Salsa and Pinto Beans

charred fall vegetable tacos with pinto beans and tomatillo salsa

What if I told you that these upscale taqueria-style tacos — complete with charred acorn squash, poblano peppers and onions — could be on the table start-to-finish in thirty minutes or less, would you believe me? Well, it’s true! A quick rundown: pop the tortillas in the oven and throw the beans on the back burner to heat up, chop up and sauté your veggies then plate everything up and serve.

The amount of flavor packed into each bite in such a short amount of time is incredible. You’ll love how the charred veggies play with the tart-yet-smokey tomatillo salsa, crumbled queso Cotija and fresh onions — the contrast of the caramelized and bright ingredients is tantalizing and totally satisfying!

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