olive oil Archives - Jackie Newgent

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 Comments

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

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 my Veggie Scrap Freekeh recipe to help you celebrate anytime! 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! So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or, ughh, tossing out), this recipe awaits! It works well...

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! 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 have lemon; and try garlic powder if you don’t have fresh garlic. If...

seasonal pumpkin and sage risotto

by Jackie Newgent | November 3, 2014 | 2 Comments

Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. And seasonal pumpkin and sage risotto is definitely at the top of my list! Sorry in advance to risotto traditionalists! But since classic preparation of risotto can take patience, I’m sharing with you my cheater version! Simply use short grain brown rice for an excellent risotto-style entrée that’s easier and more intriguing than the conventional version. Luckily, this kind of cheating is a good thing! The short grain rice provides a perfectly sticky texture that’s ideal for risotto making.