Wild Rice and Mixed Roasted Vegetables This is a recipe that can replace stuffing at your table and is based on one I prepared for my 5th grade local Native American history project. Over the years, I have added more vegetables (fill free to make your own changes),...
Winter Beet Salad 3 small red beets (roasted and cut into quarters)1 head fennel (sliced thin)1/4 red onion (peeled and sliced thin)vegetable oil cooking spray (or olive oil cooking spray)4 Cups assorted fresh lettuces (red romaine and frise work well)1 golden beet...
Portabella Mushroom Burger This recipe is a homage to my favorite restaurant, Greens, in San Francisco. They offer a vegetarian menu that is so delightful you do not have to be vegetarian to enjoy it. This burger is made with portabella mushrooms and roasted veggies....
Except perhaps a quick glance at the recommended microwave cooking times, I’m betting that most people don’t look at the fine print on a bag of frozen vegetables. I’ve recently noticed that some packages now contain the food safety caution: “Product is not ready to...
Carrots are so versatile in a kitchen! Did you know… Carrots originated in Afghanistan, but are cultivated all over the world. There are both domestic and wild carrots and over 15 different varieties of this root vegetable. Carrots can freeze themselves in the...
It is often mistaken as the white variety of carrot, but they are not. Parsnips are rich in potassium, manganese, magnesium, zinc, iron, folate and phosphorous. It is also an excellent source of fiber, as well as vitamins B, C, E and K, making it a nutritious food...
