Cauliflower risotto is an excellent alternative to heavy, carb-loaded rice risotto. What’s even better is, it doesn’t take long to cook, as opposed to traditional rice risotto—no standing at the stove stirring and stirring! Feel free to add leeks, shallots, or a generous handful of spinach to make …
I love sweet potatoes in noodle form, they hold their shape and don’t get soggy. I will provide instructions for making sweet potato noodles with a spiralizer, even though I cheated today and used store bought ‘fettuccini’ style. I tossed the noodles with mixed greens …
My recipe for cauliflower waffles was included in this awesome roundup of 80 easy cauliflower recipes. Check out #62! ### If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I’d love to see your creations on Instagram, Facebook, and …
This dish is fresh, colorful and flavorful: zoodles topped with jumbo shrimp, bok choy and kumquats sautéed in sesame oil, and blue cheese crumbles. (This would also be delicious served over cauliflower “rice” risotto). INGREDIENTS 1 zucchini 2 baby bok choy 6 kumquats Blue cheese …
Growing up, my mom prepared acorn squash by cutting them in half, scooping out the seeds, and placing them cut side down in a baking pan, then added water halfway up the sides of the squash. For the last 10 minutes of baking, she turned …
Fresh from the Farmer’s market, Baby Pink turnips from River Run Farm! Harvested younger than the more common purple-top turnip, they are a delicious variety with a mild and sweet flavor. Baby Pink turnips, Brassica rapa, are members of the Crucifera family. The exterior color …
Tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, tomato, and sweet yellow onion. The flavors meld as …
I love spring when lovely green veggies are finally showing up in the market as a nice alternative to winter’s root vegetables. Springtime is the perfect time for preparing a quiche (or fritatta) and since I am not a fan of pie crust, I have made a crustless asparagus-leek quiche. You can certainly …
I roasted two colors of beets with a couple other favorite root vegetables. To add a nice citrus flavor, I used a blood orange infused olive oil, although unflavored oil would work fine. I also added a liberal splash of white balsamic – a citrus infused vinegar would work great in lieu of flavored …
Cauliflower “rice” has a texture very similar to regular white rice, has a very mellow flavor, and mixes well in dishes that typically use rice. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but …
Savory tomato pie, with roots in the south going back to the 1830s—beloved by those who know it, largely unfamiliar outside the region—contains little more than its eponymous fruit, a mixture of cheese, mayonnaise, and a few chopped herbs. Sweet heirloom tomatoes play beautifully off the slightly tangy mayonnaise. Salt the …
Elephant garlic, like all hardneck garlic types, produces a flowering spike or flowerhead known as a “scape”, although elephant garlic scapes won’t start looping around in a circle like other scapes do. If left alone, they eventually become 6-foot tall purple flowering balls like other flowering alliums in …
Root vegetables are plant roots used as vegetables. In this case, “root” means any underground part of a plant. Root vegetables can be intimidating; most of them have thick, strange looking skin and long stems with leaves sprouting out of them. Hopefully, the following tips …
I’ve seen recipes for “no-mato” marinara sauce floating around the Internet, so after reviewing various tomato-free recipes, comparing and contrasting the differences between them, I came up with this version. I chose to use golden beets instead of red. Many of the recipes that I …