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veggie scrap freekeh

by Jackie Newgent  |  April 21, 2017  |  4 Comments
April 22 is Earth Day! So, happy Earth Day, my fellow earthlings! Here’s a recipe to help you celebrate! Whenever I have extra veggie pieces (“scraps”) in my fridge (which is like always!), I often sauté them up, then scramble with eggs or toss with pasta. Other times I’ll roast or grill ’em, then blend into hummus. And here’s my other favorite use for those leftover (aka “vintage”) vegetables: Veggie Scrap Freekeh. (Hint: Prepare it on a Friday so you can crack yourself up and call it Freekeh Friday! Or enjoy it on Meatless Monday in honor of #MeatlessMonday4Earth. Or do both!) So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or,...
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spring “clean” orzo salad

by Jackie Newgent  |  March 22, 2017  |  1 Comment
It’s time for some spring cleaning! Don’t worry, the type of “housework” I’m talking about is not a chore at all. Just head on over to your kitchen where your tastebuds can actually benefit from this cleanup! The theme of this month’s Recipe Redux is: “Spring Clean the Kitchen.” So, I created this whole-wheat orzo recipe using ingredients that I already had on hand. If you don’t have all of the same ingredients, make swaps based on what you do have in your fridge or pantry. Challenge yourself to not shop for anything new. For instance, use about 2 1/2 cups cooked quinoa, brown rice, or other pasta if you don’t have orzo; try white wine vinegar if you don’t...
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simple lemony white bean salad with fresh herbs

by Jackie Newgent  |  December 21, 2016  |  2 Comments
My pantry is almost always stocked with canned organic cannellinis, chickpeas, and black beans! That’s because they’re packed with antioxidants, fiber, and protein. Plus, they’re notably filling and simple to fix. This recipe showcases all of the above—and is loaded with fresh herbs and flavor. I based this super easy bean side salad on “Italian Cannellini Bean Salad,” which I found on page 160 of my very own The All-Natural Diabetes Cookbook, 2nd Edition. That’s because the Recipe Redux theme of the month was to “Grab a Book & Cook,” selecting a recipe on a page using any combination of the number ‘2016.’ So, voila! I couldn’t resist putting a new twist on one of my own recipes. Of course, this...
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pan-charred corn, orzo & greens salad

by Jackie Newgent  |  August 21, 2016  |  5 Comments
I had a mini-getaway to the Hamptons for a badly needed stress break. Clean air and a beachy breeze does wonders for the psyche! I also get slightly giddy over the farmstands and fresh produce that’s so readily available there. One of the local dishes that a friend served me while visiting was a corn and orzo salad picked up from my favorite little market, Round Swamp Farm. That provided the inspiration for this seasonal, vegan, pan-charred corn, orzo & greens salad. It’s absolutely scrumptious!
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kale & couscous breakfast bowl with egg

by Jackie Newgent  |  June 21, 2016  |  8 Comments
In honor of the Recipe Redux’s June birthday, I’ve chosen a fellow ReDuxer’s recipe for inspiration. The original recipe is 5-Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, “The Foodie Dietitian.” I appreciate her straightforward, holistic, plant-based approach to recipe creation that appeals to everyday cooks. Plus, Kara’s photography is beautiful. Her quinoa bowl recipe has just five main ingredients. Love the simplicity! I went for a breakfast interpretation of Kara’s recipe—aiming to make the recipe in 20 minutes or less, since most of us simply don’t have the luxury of time to whip up a lengthy morning meal. I opted for whole-wheat couscous in place of quinoa to speed things up. I added lemon zest to heighten citrusy...
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