This dressing looks creamy, yet the tomatillo, garlic and cilantro add texture. It boosts flavor of any green salad or taco.
Articles & Recipes by Jill Nussinow
Japanese soba noodles contain buckwheat and pair well with the umami-rich mushrooms and edamame (green soybeans). The broth is flavorful but there’s not too much of it.
The combination of citrus and beets can’t be beat; the citrus acidity brings out the sweetness in the beets, making this a wonderful salad in the winter or any time of year.
A trio of beans is paired with fresh summer vegetables, such as heirloom tomatoes, cucumbers and fresh herbs, in this lightened Mediterranean bean salad. Eat as a main course dinner salad and have tasty leftovers the next day.
Chai tea spices vary greatly. Here a few ingredients produce wonderful results. Green tea and spices are great sources of antioxidants, delivered in every delicious sip. I prefer this with nondairy milk but not soy, which curdles easily.
What the portobellos lack in beauty, they make up for in taste, especially when marinated with garlic. These mushrooms make a great stand-in for burgers or slice them for an ingredient in a tortilla, lettuce or collard green wrap.
Lentils like many other legumes are chameleons. They’re traditional in Indian cooking. You can use the box of frozen spinach because it’s more available but I also like keeping a bag of chopped spinach in my freezer for recipes like this. Those bags are 16 ounces so I use 2/3 of the bag or about 3 ¼ cups. This is mildly spiced so if you like things hot, you might want to double the spices and add a hot pepper when cooking or more cayenne.
Winter squash is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favorite winter squash or try a new variety for this, they are all yummy.
This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
Quinoa is a high protein, gluten-free, easily digestible and fast-cooking whole grain that takes on flavors beautifully. Here it’s paired with snow peas, sesame and ginger to take on an Asian flair.
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