Most of the low-carbers I know end up experimenting with intermittent fasting at some point in their...
Brown-butter vinaigrette and a generous garnish of bacon make this veggie side dish almost as satisfying as a main course. Even so, the overall flavor is surprisingly light refreshing, thanks to the crisp, tender texture of the Brussels sprouts and a generous squirt of lemon.
This recipe uses a quick and efficient cooking method that browns the outside of the sprouts while gently steaming the inside. The trick is leaving the Brussels sprouts undisturbed in a lidded pot on the stove for not much more than five minutes. It’s so much faster than roasting Brussels sprouts in the oven and also prevents the wet-sponge texture that makes overcooked Brussels sprouts so unappealing.Read More
Raw Butternut Squash Slaw is a refreshing and bold slaw with a nod to autumn. Raw squash is mild and slightly sweet with a heavier texture that mixes well with light, crunchy cabbage and a blend of spicy, tangy flavors.
Instead of having to wait for it to slowly roast in an oven, this recipe lets you enjoy butternut squash in no time at all. The texture is different than cooked squash – it’s similar to raw carrots – and the flavor isn’t as sweet. If you don’t typically like squash, you may still love this slaw.
Serve this flavorful slaw for dinner tonight and don’t forget about it when the holidays roll around. The clean, fresh flavor is a nice contrast when served with heavy main dishes like beef and pork roasts or turkey.Read More
Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.
Tomato-Garlic Butter is a simple spread that adds unique flavor to meat, seafood and vegetables. The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp, eggs…pretty much anything.Read More
There’s no argument that sweet potatoes, both the regular varieties and the purple Okinawan potato, are delicious served baked and topped with butter. But this isn’t the only preparation method that brings out the best in sweet potatoes. Boiled and cooled and then tossed with homemade mayo, they make a mean potato salad with the perfect balance of sweet, tangy and, if you like, spicy flavor.
A light coating of homemade mayo and a small bit of chopped pickle, jalapeno and/or chives is all you need to make this potato salad come together. If you throw too many ingredients into the bowl, you risk overwhelming your taste buds. Remember, sweet potatoes have a lot more flavor than regular old bland, starchy tubers do. If you’re heading out to a BBQ on a hot summer day and don’t want to risk using mayo with raw egg, then simply toss the potato salad with olive oil, vinegar and sea salt. It’s just as delicious.Read More
If you love seaweed and are looking for a new way to eat it, this recipe is for you. On the other hand, if the word “seaweed” makes you lose your appetite, this recipe is actually for you, too. Sesame Coleslaw with Seaweed is heavy on the coleslaw and light on the seaweed. Depending on the type of seaweed you use, the slaw will have a subtle seaweed flavor or none at all. This coleslaw with an Asian twist is dressed in rich sesame oil, tangy rice vinegar, salty tamari and spicy ginger tossed with cabbage, avocado, carrots, jalapeno and green onion. With so many bold flavors vying for the spotlight, the seaweed simply blends in without being overpowering.Read More
Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep.
As discussed earlier in the week, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can stir fry them, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing.Read More