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avocado & roasted carrot sandwich

by Jackie Newgent  |  May 1, 2019  |  0 Comments
Los Angeles is the city I travel to most often. That’s because five of my closest friends live there. Yep, they’re all of the way on the other coast from me. (Could it be something I said?!) In any case, on my most recent trip, I went for business and stayed several nights at The Line Hotel. On the day I settled in, I decided to grab a bite at the hotel restaurant, Openaire—and devoured a sandwich made with avocado, braised carrots, sunflower tahini, shaved fennel, and sprouts on 7-grain bread. I was inspired … as you can see by this recipe. It’s my twist on it.
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roasted butternut squash skewers

by Jackie Newgent  |  October 12, 2015  |  3 Comments
You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied. This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration! Calories saved: 107 Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie...
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beet, greens and goat cheese linguine

by Jackie Newgent  |  August 22, 2015  |  8 Comments
I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went. This is what I got when I married pasta with the classic tastes of a beet and goat cheese...
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red beet baba ghanoush

by Jackie Newgent  |  August 3, 2015  |  2 Comments
Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...
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roasted vegetable hummus

by Jackie Newgent  |  September 2, 2014  |  2 Comments
I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you...
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