Pumpkin may be most popular when it comes to fall produce, but acorn squash comes in a close second! Roasting is a quick-and-easy way to prepare this mild and slightly-sweet, orangish-yellow “veggie” (which, like pumpkin, is technically a fruit). Just cut into wedges, prep with agave nectar and cinnamon and bake for about 20 minutes. Happy autumn!
So you’ve decided to try quinoa. What can you do with it? A better question might be—what can’t you do with it?! Quinoa is a versatile grain-like “seed” that cooks up light and fluffy, with a slightly nutty, mild flavor. It can be used just like rice, as a side dish or combined with other ingredients to create a pilaf or even a main course. I like to make a couple of cups at a time and use my cooked quinoa in various recipes throughout the week. Here are a few of my favorites.
Going green takes on new meaning with this simple, satisfying soup. Lightly steamed veggies, fresh herbs and a hint of your favorite healthy oil are pureed to a creamy consistency, then served warm or chilled for a revitalizing, nutrient-packed — and visually stunning — meal.
A croustade is a molded or hollowed bowl-like crust. It’s often made of pastry, but you can also make it using bread or rice. It’s usually used as a serving container for another food. This recipe makes a beautiful presentation as an appetizer or side dish or as a vegetarian main dish, because the tofu adds a boost of protein. Roast the vegetables while you’re preparing the tofu cream filling.
Watch the video demonstration:
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