Spaghetti Squash Noodles

Noodles that aren’t noodles? Yep, that’s right—spaghetti squash—a harbinger of great flavor with the texture of noodles. And, spaghetti squash just happen to be loaded with vitamins, minerals, antioxidants and fiber. It’s a win-win! A winter squash, spaghetti squash can still be found in many places throughout 

Nutty Baked Vegetables

For a tasty side or snack, try baking assorted veggie slices coated with nut flour—so yummy! For this recipe, I used zucchini, shitake mushrooms, purple sweet potato and yacón—a delightful vegetable I just discovered at Nash’s Organic Produce. The yacón (Smallanthus sonchifolius) is a perennial 

Sautéed Cabbage with Roasted Tomatoes and Prosciutto

This simple yet flavorful dish, Sautéed Cabbage with Roasted Tomatoes and Prosciutto, makes a nice accompaniment to fish or chicken. It’s even nice served for brunch alongside fried or scrambled eggs. INGREDIENTS Half a head of green cabbage 6 slow-roasted tomatoes 2 slices prosciutto Anchovy syrup 

Jicama Chips

I don’t know why, but lately I have been craving potato chips. Bad me. Not to mention, except for sweet potatoes, I pretty much never eat white potatoes. Thus, in order to satisfy my craving, I would have to make a healthier alternative. Voila, jicama 

Root Vegetable Gratin

Four different root vegetables sliced very thin and layered with cream and lots of cheese – the perfect winter side dish! Pretty much any combination of root vegetables will work, although I used turnips, sweet potatoes, rutabaga and parsnips for this recipe. The rich flavor 

Beet Fries

I picked up a wonderful beet at the Farmer’s Market over the weekend. Because it was long instead of round, I thought it would be fun to make beet fries with it. INGREDIENTS 1-2 large beets 1 tablespoon butter, melted 1 tablespoon brown sugar 1 

Slow-Roasted Tomatoes

Contemplating what to do with a flat of tomatoes that needed to be eaten or cooked with, I was inspired by a recipe posted on Cook-Taste-Eat and decided to slow roast them in the oven. While they were roasting, I was busy imagining all of 

Roasted Zucchini with Pomegranate Molasses and Chocolate

Summer garden harvests tend to bring zucchini… lots and lots of zucchini! In fact, I have friends who joke about people bringing them bags of zucchini and leaving it on their doorstep when they’re not home! Fortunately, zucchini is a versatile vegetable and can be 

Eggplant with Blackberry Wine Reduction and Fresh Blackberries

Browsing the Farmer’s Market, I found some gorgeous little purple/white skinned eggplants. White eggplant are smaller than their purple counterparts, less bitter, denser and creamier. Holding the diminutive striped beauties in my hand, I imagined they’d pair well with something vibrant and fruity – why 

Tomato Eggplant Bake

An eggplant’s subtle and distinctive combination of textures and flavors – smooth, fleshy, creamy, smoky – make it a versatile and beguiling component of many tasty dishes and this cheesy, delicious confection is no exception. Sure to be enjoyed by vegetarians and non-vegetarians alike; the 

Zucchini Chips

Summer got off to a late start here in the Pacific Northwest, but now that we’re having plenty of sunshine and blue skies, my garden is finally producing more than just greens. Yippee! Like me, if you grow a garden, you’ve probably thought about preserving 

Tomato Pie

Fresh tomatoes combined with a few other ingredients makes a lovely pie. You can use a regular pie crust (pre-baked), although I made mine from riced cauliflower. INGREDIENTS Crust: 1 small cauliflower, cut into bite-sized pieces 1 egg, beaten 1/3 cup amaranth flour 1 tablespoon 

Leek Frittata with Bacon

Frittatas remind me spring, offering all the satisfaction of a quiche only lighter, without the heavy crust. Even better, it can be assembled with whatever happens to be in your kitchen: eggs and milk; onion or leek; cheese (gruyère, manchego, Parmesan, ricotta, mozzarella); diced ham, 

Chayote Chips

I have really come to appreciate the versatility of the chayote sqaush, which can be eaten cooked or raw. Also known as pear squash, it is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. The fruit has a 

Veggie Quiche with Sweet Potato Crust

I like a good quiche loaded with yummy veggies, but I’m not a fan of pie crust, so today’s pie uses a sweet potato crust. Crust 1 very large yam or sweet potato, or two smaller ones, grated 1/2 shallot or onion, grated 1 egg,