In Japanese, edamame means “beans on a branch.” These small, bright green veggies are actually soybeans, harvested before they’ve reached full maturity. Edamame has been a part of Asian cuisine for centuries, but it’s recently become wildly popular here in the United States. And for good reason!
Tagged: kitchen diva
The gift of a good meal is always appreciated! Taking time to prepare a healthy dish for someone—whether it’s a busy mom, your elderly neighbor or a friend you haven’t seen in awhile—is a thoughtful gesture that will be remembered. Send it in a casserole dish the recipient can keep, along with the recipe, for an added special touch.
This recipe for Bean and Cheese Tortilla Casserole is perfect for gift-giving. It freezes well, can be easily increased to feed more people and may be adjusted to include meat for non-vegetarians.
Kale, both the curly and flat-leaf or the dinosaur varieties, is one of the greatest leafy green vegetables. Belonging to the same family as cabbage, collard greens and Brussels sprouts, kale is loaded with nutrition, and it makes the perfect addition to a wide variety of dishes, especially those containing robust meats or spicy flavors.
Most of the time, kale is enjoyed cooked. But in this recipe for Rubbed Kale Salad, raw, tenderized greens are combined with buttery avocado, sweet bell peppers, carrots and crunchy, toasted almonds. It’s the perfect side dish for a Labor Day gathering—and can be prepared in advance for a stress-free holiday side dish.
Bright yellow, tart and tangy, lemons are one of nature’s most versatile, delicious and healthy fruits. They add a refreshing burst of flavor to any recipe. And since they’re available year round, lemons are an accessible and affordable ingredient.
Nothing adds zest or intensity to a dish like a squeeze of lemon. You can easily brighten up the flavor of grilled foods by adding lemon juice to marinades. Or, for an added flavor boost, grill entire lemon halves and squeeze the smoky juice over your dish.
Use a fresh, fragrant lemon for this Grilled Lemon Tofu with Carrot Cashew Slaw recipe. It’s guaranteed to brighten your day!
If you’ve run out of creativity before you’ve run out of squash, fear not. I’ve got a unique recipe your whole family will love.
Squash is deliciously versatile and can be prepared in casseroles, as croquettes, stir-fried, stuffed, baked, boiled or as the “crust” for my recipe for Summer Squash Pizza. It not only tastes great, but it’s good for you. Summer squash is low in calories and a good source of fiber, protein, vitamin A, vitamin C, several B vitamins and minerals, plus omega-3 fatty acids. But the nutrients are in the peel, so never peel summer squash.
This all-veggie pizza is full of flavor on its own, but you can add two or three ounces of sliced pepperoni, cooked sausage or cooked, diced, chicken, if you’d like. Any leftover sauce can be used on pasta, refrigerated for up to five days or frozen for three months.
Summer Squash Pizza
Makes 6 servings Read more →
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