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sweet-n-salty sesame roasted chickpea snacks

by Jackie Newgent  |  February 10, 2019  |  0 Comments
I’ve been a member of the chickpea “fan club” ever since I was a kid. OK, so not really! But I guess that’s one thing that can happen when you have a Lebanese mother who was an amazing cook (and caterer)! No complaints here … my nutritionist self loves that these pulses offer plenty of protein and fiber. Though, if my mother were still around, she’d probably be a bit bewildered by all of my non-traditional chickpea concoctions. This is one of those.
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greek-inspired spinach breakfast salad

by Jackie Newgent  |  December 28, 2018  |  0 Comments
Sure, a spinach and feta omelet is a comforting, breakfast-y pick. But how about a spinach and feta salad in the morning? Do it! I adore doing salad for breakfast or brunch. You get the deliciousness of an omelet along with extra nutritiousness. Plus, it’ll satisfy until your next meal without giving you that uncomfortably full feeling. In fact, don’t just reserve this salad for breakfast; it’s equally lovely for lunch or dinner. Hope you try it soon!
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two-ingredient berry mustard

by Jackie Newgent  |  December 28, 2018  |  0 Comments
I like traditional mustard. But I looove fruity mustard. Luckily, it’s super easy to make it yourself. It literally takes seconds to fix. You’re definitely going to want to try this two-ingredient berry version. Enjoy it as a condiment of choice for meatless or no-so-meatless burgers or cheesy sandwiches. Use it as a dipping sauce in place of honey mustard. Or try it as a topping for grilled fish or poultry. Yep, it’s quite versatile. By the way, you can transform this recipe into an intriguing three-ingredient condiment by adding 1/2 teaspoon of minced fresh herbs, such as basil, rosemary, or tarragon. Whether you opt for the two- or three-ingredient version, do plan to enjoy it often!
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pomegranate-smashed butternut squash

by Jackie Newgent  |  November 25, 2018  |  0 Comments
If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. The juice is delightful when paired with butternut squash, like I do in this recipe. Serve this up just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate. It makes an ideal Meatless Monday or holiday dinner side, too!
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roasted orange bell pepper soup

by Jackie Newgent  |  November 22, 2018  |  0 Comments
I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”
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