side dish Archives - Page 3 of 6

guacamole with poached california prunes

by Jackie Newgent | April 9, 2018 | 0 Comments

Guacamole is one of my favorite things on the planet! I adore it prepared the traditional way. But unlike pure traditionalists, I also love guac with fun “stuff” tossed into it. That means you’ll find a surprise inside this avocado delight: poached California prunes! You’ll definitely feel good knowing that important compounds in California prunes can help regulate, support, and protect digestive and bone health. So, scoop up all of the goodness in this not-your-ordinary guacamole recipe with organic corn tortilla chips and savor one pleasing bite at a time. It’s definitely a win-win for your taste buds … and your health! Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe...

orzo & arugula salad with california prunes

by Jackie Newgent | March 25, 2018 | 3 Comments

Here’s a twist on pasta salad that’ll be a highlight to any meal. It’s based on whole-wheat orzo and fresh baby arugula and provides a memorable balance of flavors, textures, and colors, along with a naturally sweet pop of California prunes. (Hint: Prunes offer potential bone health benefits!) Altogether, this salad is a delightful way to get fruits and veggies. In fact, it’s vegan—so enjoy it for Meatless Monday and beyond! Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at californiadriedplums.org.

seasonal butternut squash hash browns

by Jackie Newgent | October 21, 2016 | 5 Comments

I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals … at least a few times a week! So here’s my latest recipe using this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy! Why it’s better for you? Lots of nutrient variety and fiber!

grilled grapefruit “sundae” with pistachios, goat cheese, and basil vinaigrette

by Jackie Newgent | February 18, 2016 | 0 Comments

I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of goat cheese (or vegan nut cheese), fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it. Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer....

vegetarian “trash” hash

by Jackie Newgent | January 25, 2016 | 0 Comments

Okay, so maybe there’s a better name for this recipe. But you get the point, right? Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday! Here I simply included leftover veggies that I had on hand from recipe testing, which was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini, and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts...

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