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beet, greens and goat cheese linguine

by Jackie Newgent | August 22, 2015 | 9 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.

red beet baba ghanoush

by Jackie Newgent | August 3, 2015 | 5 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...

creamy roasted squash soup

by Jackie Newgent | November 26, 2013 | 0 Comments

(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90

baby bella bacon bits

by Jackie Newgent | November 19, 2013 | 6 Comments

Makes 6 servings In my recent blog post for The Mushroom Channel, I developed a recipe for Roasted Brussels Sprouts with Baby Bella Bacon Bits. Please check it out here. It’ll be a delicious addition to your holiday table. I also wanted to be sure that you had the bacon bits recipe as is, too. So I adopted it as a my newest tasteover. The bacon bits are truly better than bacon as they’re actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. You’ll be able to find many other uses for these tasty tempters, including providing a crunchy topping for salads, creating intrigue in sandwiches, or adding interest on top of other veggie dishes. Or perhaps you’ll...

natural red velvet cheesecake

by Jackie Newgent | October 23, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 8 servings: 1 slice each I actually wanted to title this pink velvet cheesecake, but I thought the guys might be scared off! So I stuck to a name that this cheesecake is truly inspired by … red velvet cake. I love the concept of the cake, but I never eat it since it’s usually made with totally fake red food coloring. Artificial food coloring doesn’t belong in our food—let alone our bodies! So I used beets for a real color. Hence, the rich natural fuchsia tone rather than a neon red color in this luxurious recipe. It’s a creamy cheesecake, not a cake. That makes this almost like indulging in the best...

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