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thereciperedux

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!
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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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creamy vegan pumpkin pasta “alfredo”

by Jackie Newgent  |  October 21, 2018  |  0 Comments
In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better! I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting! You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use...
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tree nut cheese, caramelized grape & pecan crostini

by Jackie Newgent  |  September 22, 2018  |  2 Comments
One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right...
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