Menu

seasonal

easy roasted beet dip

by Jackie Newgent  |  June 9, 2019  |  0 Comments
You can’t “beet” this! While I adore hummus and baba ghanoush, I whip up this simple roasted beet dip when I want a change of taste. I love that all it takes is four ingredients—beets, tahini, lemon juice, and sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s beyond gorgeous to look at, don’t you think?
Read More

lemony herb farro salad with avocado & grilled zucchini

by Jackie Newgent  |  May 22, 2019  |  0 Comments
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
Read More

pistachio butter noodles with seasonal veggies

by Jackie Newgent  |  May 19, 2019  |  0 Comments
Sorry peanuts! I turned your Asian-style peanut noodles into pistachio butter noodles. But, my tastebuds are not sorry at all! The pistachio flavor worked beautifully in this udon noodle dish. You’ll find a couple other special twists here, too. The jasmine green tea creates a surprisingly fragrant note to the sauce. And the no-sugar-added fruit spread provides just the right amount of sweet balance to the saltiness of the tamari.
Read More

roasted sweet potato, spicy lentil chili & cashew cheese

by Jackie Newgent  |  April 8, 2019  |  0 Comments
One of my favorite kitchen pastimes is to recreate comfort food into a new food experience. Ultimately, my goal is to make the dishes even tastier, healthier, and plant-ier (I think I made that word up?!) … and to elevate them so they’re a slight bit fancier. That’s what I did here. And don’t worry, it’s not complicated even though it might look like it. It’s my newest take on chili cheese fries. Yep, it’s still carb-rich … but at least it’s 100% “good” carbs!
Read More