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sweet potato hash brown breakfast skillet

by Jackie Newgent  |  September 30, 2018  |  2 Comments
If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)
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vintage veggie abundance bowl

by Jackie Newgent  |  October 22, 2016  |  0 Comments
Like leftovers? I do! In fact, sometimes I enjoy leftover vegetable dishes more than when originally made. Part of that may be because I consider leftovers as “vintage” cuisine! The other is because I may spend less time actively cooking. Since this month’s Recipe Redux theme is “Plant Protein Power Bowls,” it’s a perfect time to share with you one of my bowls using “vintage” veggies. I made this one with extra Seasonal Butternut Squash Hash Browns. I stir hemp seeds into the brown rice to significantly pump up the plant-based protein. And I finish it with a little touch of goat cheese for a touch of creamy decadence. (Hint: You can swap that for cashew cheese if you prefer to...
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seasonal butternut squash hash browns

by Jackie Newgent  |  October 21, 2016  |  1 Comment
I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals … at least a few times a week! So here’s my latest recipe using this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy! Why it’s better for you? Lots of nutrient variety and fiber!
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grilled grapefruit “sundae” with pistachios, goat cheese, and basil vinaigrette

by Jackie Newgent  |  February 18, 2016  |  0 Comments
I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of goat cheese (or vegan nut cheese), fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it. Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer....
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vegetarian “trash” hash

by Jackie Newgent  |  January 25, 2016  |  0 Comments
Okay, so maybe there’s a better name for this recipe. But you get the point, right? Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday! Here I simply included leftover veggies that I had on hand from recipe testing, which was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini, and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts...
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