One food that I seem to have no problem finding these days is potatoes. How about you? As a potato lover, I’m so cool with this! But I wanted to add some excitement to my usual potato preparations of mashed potatoes, hash browns, and roasted potatoes. That’s how these potato salad skewers with herbal pesto topping were born.
It was a treat to (virtually) host an awesome dietetic intern (Rachel Murray) from University of Virginia this spring. For part of her internship experience, I requested that she develop a plant-based recipe based on something that inspires her. Here’s her delightful creation–and the story behind it. (HINT! I made a meal of it by simply pairing her Hasselback sweet potato alongside a cup of black bean soup. Sooo good!)
If you like “no-recipe-required” recipes, you’ll love this easy spring strawberry salad! All you need for measuring purposes is one clean hand! You can play with the concept with add-on’s if you wish, like cashew cheese, red onion, avocado, and fresh mint. You can follow this same “recipe” with other fruits too, like mangos, peaches, and grapes. Hope you enjoy this taste of the season. Happy spring (to be)!
If it’s a day that ends in “y,” you’ll want these Asian-Style Cold Tahini Noodles ready for slurping up with chopsticks (or eating with a fork, if you must)! The bowl of goodness is flavorful, filling, and fully plant-based. And it’s a delightful way to get some veggies!
It’s soup season! For me that means I need to create a new soup. Here it is! It features cauliflower … purple cauliflower. But you can totally prepare this with any color cauliflower, including white. All forms are tasty and good for you, of course.