Sauteed Mushrooms and Onions

If you need a fast and easy side dish to complement any meal (don’t we all?) sauteed mushrooms and onions are an easy choice. They only take about ten minutes and can be served with just about any meal! Ingredients needed Mushrooms – white button mushrooms work fine, cremini work great as well Onion – one yellow, adjust size according to your love for onions Olive oil and butter – for frying Garlic clove Cooking sherry or a sweet white wine Tamari or soy sauce How to make sauteed mushrooms and onions Start with some olive oil and butter in

Cheesy Cauliflower Rice

When following a low carb or keto meal plan, side dishes can feel like a challenge. Noodles are out, rice and potatoes – nope. Sometimes I think I’ve been programmed to expect a starch with every meal. Which is of course what we are avoiding. Enter cauliflower rice. Does it taste like rice? No, it still tastes like cauliflower. But cauliflower + cheese = delicious! And for the vegetable-leery in your house, cauliflower in riced form is less in-your-face “I’m a vegetable”, if you know what I mean. Plus, when you make it into Cheesy Cauliflower Rice, what you are

Keto Coleslaw

When you’re trying to cut carbs, its useful to know whether you can modify some of your standby recipes to make them sugar free. Sometimes, it’s just not going to work. But when you find one that does work, you feel like you’ve struck gold! That’s how I feel about this keto coleslaw. Is coleslaw keto friendly? Regular coleslaw is not keto friendly, because the dressing contains sugar, the ultimate simple carb. However, what I discovered is that my simple creamy coleslaw dressing translates very easily to keto with one simple change: replace the sugar with erythritol. The first time

Grilled Broccoli in Foil

When I look at the calendar and see the word “September” I feel that summer is basically over. The autumnal equinox isn’t until September 22, so technically it is still summer in the northern hemisphere. But school is back in session and the leaves on my walnut tree are starting to fall. Summer is ending, for sure. But before I cover up the grill for the season (ok, that’s actually not going to be for a couple months) I had to share one more grilled veggie: grilled broccoli in foil. You’ve seen my other grilled veggie posts, right? I’ve grilled

Zucchini and Corn Fritters

We are still in “zucchini season” so it’s time for another zucchini recipe. This time, I’m combining zucchini with corn to make a delicious fritter. When zucchini’s in season, it is abundant! I covered this pretty thoroughly in my zucchini and yellow squash post, but to recap: zucchini plants produce fruit, it grows rapidly, gardeners pick often, the plants produce even more zucchini. Most gardeners rely on friends and neighbors to take some of the produce off their hands. So, all the gardeners AND all their friends are looking for ideas to use up all the zucchini! Combine sweet corn

Zucchini and Yellow Squash in the Microwave

It’s August and anyone with a garden tends to be overflowing with summer squash by now. So I bring a simple way to make zucchini and yellow squash in the microwave. This recipe will help break up your routine a little, yet it is still easy to make, which is perfect for these hot days of August. Why is zucchini so prolific? Zucchini is considered one of the easiest plants to grow in a garden. In addition, its production is cyclical, meaning the more you harvest, the more the plant will produce (harvestright.com). As my friend Dawn told me, “when

Baked Potato on the Grill

I love a good baked potato, yet I have always considered it “winter food.” But, because a baked potato is great with many things, it can easily be transformed to year-round food by throwing it on the grill. How to grill a baked potato Start by prepping the grill and potatoes. Preheat the grill using medium-high heat. The target temperature for inside the grill cover is 400-425F. Allow 10-15 minutes for the grill to get nice and hot. While the grill is warming, prep the potatoes. Russet potatoes are the classic choice, because their high starch content creates a light

Chickpea Avocado Salad

I am always looking for simple healthy salads in the summer, especially those containing plant proteins. So, a salad that includes chickpeas and avocados will always get my vote! Chickpea salad made simple This gluten free salad was inspired by one found at Forks Over Knives. But I must confess, I changed so much that the only ingredients it shares with the original are avocado and chickpeas. I did manage to avoid adding cheese, so it remains a vegan salad for maximum health points. It’s a simple salad, with simple instructions. Start by draining and thoroughly rinsing the chickpeas. Place

Vegetarian Baked Beans

I have always loved baked beans in a thick sweet sauce. It’s a universal side dish during grilling season, and a welcome addition to any backyard barbeque. I’ve been trying to make my own vegetarian version — without pork — for years and have finally found a combination of flavors that works for me. This makes them vegan, since no animal products are required. Ingredients needed for these vegan baked beans Beans – clearly the main ingredient. I use canned beans for convenience, and 3 different types to give that “calico” bean appearance and some variety in texture. My preferred

Corn Salad

Every time I look at one of Ina Garten’s cookbooks, I think “Now, why didn’t I name myself something like The Barefoot Contessa?” I really think I could’ve pulled it off! Ina has some fun recipes, and one of these is her Fresh Corn Salad, a fantastic way to take advantage of the amazing fresh flavor of sweet corn while it’s in season. A big plus for this recipe is that it can be made ahead of time. You can put it all together and let it chill in the fridge until you’re ready to serve the rest of your

Grilled Stuffed Tomatoes

It’s July and it is HOT. So, I’m trying to keep the house cool. That means my grill and I have become best buds as we conspire to cook everything possible on the grill! I especially love to find vegetarian items to grill, such as beets, zucchini or asparagus. In this chapter of Keep the House Cool, we will select the right tomatoes, we’ll stuff ‘em and then grill ‘em. Easy! How do you prep a tomato for stuffing? If you have ever stuffed bell peppers, you already know how it’s done. Cut a slice from the top, scoop out

Balsamic Cucumber Tomato Salad

‘Tis the season! Salad season, that is. Ring in the summer with marvelous fresh fruits and vegetables. For me, cucumbers and tomatoes are tops. Salads are needed for this in-season produce!!! This salad takes inspiration from two others on this site. One is my Greek Cucumber Salad, with its main ingredients of cucumbers, tomatoes, and red onion. And the balsamic vinaigrette dressing is reminiscent of a Caprese salad. Taking these favorite tastes and making a new salad is an easy button for sure. That’s what summer is all about! Ingredients for Balsamic Cucumber Tomato Salad It’s a pretty simple ingredient

Grilled Pineapple

After using grilled pineapple in a few recipes here, I realized that it deserves its own post. What a surprising taste! You have to try it. Don’t get me wrong. Mother nature’s fresh pineapple,with its sweet-but-tart taste, is a taste miracle, so to speak. If paradise had a taste, for sure, it would be pineapple. But grilling the fruit transforms it. At first you might be skeptical, but give it a try. It’s heavenly! How to grill pineapple Grilling pineapple is pretty darn simple. No marinade, no special prep involved. If starting with canned pineapple slices, here are the steps:

Grilled Zucchini

I definitely love my veggies grilled: Grilled Beets, Grilled Asparagus, even Grilled Stuffed Tomatoes, and now: Grilled Zucchini! Zucchini is great because it’s so plentiful during the summer, and frankly, it’s our fault if we can’t find different ways to cook it. As you may know, I prefer to grill on a hot summer day rather than heat up the house. And this grilling method has the added “ingredient” of simplicity. As long as the grill is fired up for the main course, why not use it for side dishes, too, right? And don’t mistake this for a one-note dish.

Grilled Asparagus

Asparagus is one of my favorite vegetables. Even though it’s available year-round, I still like it best when I buy it now, when it’s in-season. It just tastes better! In-season asparagus also means it’s bountiful, allowing a variety of ways to prepare it. That way, I can serve it more than once during the week yet feel as though it’s a completely different dish! That’s where this grilled asparagus recipe comes in handy. Keep the kitchen cool by easily grilling outside. If you’re already using the grill for another part of your meal, adding asparagus is a snap. How to

Beet Salad with Goat Cheese

I’m just gonna say it: I love beets! Always have. I was raised on a farm and we grew beets so I understood the yumminess of fresh vegetables straight from the garden. Cook ‘em up, slather in butter — all good! Then came a new way to enjoy my fav veggie: Beet salad. So, of course, I was first in line! What’s in a name? In the US (and Canada), we refer to this yummy vegetable as a “beet.” But in many other parts of the world, it is called a “beetroot.” (Wikipedia) That’s somewhat more descriptive since the vegetable

Greek Cucumber Salad

Greek salad: a healthy and easy salad, perfect for summer! I just love a simple Greek salad. Chop some veggies, mix a simple dressing and — done! Only five ingredients, plus spices. Not sure it gets much easier! What’s in a traditional Greek Salad? First, let’s look at what’s NOT a Greek salad. On most of your basic restaurant menus, a Greek Salad will be listed based on lettuce. It’s what we expect of our salads in America. But an authentic Greek salad contains NO lettuce. The ingredients are: Cucumber Tomato Onion Feta cheese Olives (Kalamata) See? No lettuce. No

Nicoise Salad

I love a classic salad, and this Nicoise salad certainly qualifies. It’s an easy dish that has many variations, which means you can adjust ingredients to suit individual taste buds. This version comes with a shallot vinaigrette which complements the flavors wonderfully. The origin of Nicoise salad? Let’s explore: Salade niçoise (French pronunciation: [niˈswaz]), is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.

Dressing a Salad

Like most Americans, I always thought of salad as a bed of greens and a bunch of veggies slathered with salad dressing from a bottle. But when I read that the Italians take an entirely different approach, I needed to give it a try. The basic idea is: stop thinking of dressing as being separate from the salad. Dressing is a verb, not a noun. So the process of “dressing” is the treatment you give to your salad greens before eating. This is how it works: oil, salt and vinegar. Now, each person feels these ingredients should be used in

Broccoli Kale Salad

with Citrus Vinaigrette To illustrate how cooking sometimes takes its own path, this salad started with a completely different recipe that a friend shared years ago for a farro (grain) salad, which had a unique dressing: Clementine vinaigrette. The salad was good, but the real star was the dressing. I decided to make my own version with this tasty Broccoli-Kale Salad. With this recipe, I’m trying for something that resembles the sweet kale salad I sometimes get from Costco. My version has a little less sugar and a lot more control over the quantity. Plus, I do have occasional negative

Massaged Kale

Today I am thinking spring. Oh, and what a coincidence. Today marks the vernal equinox! This is the day when day and night are equal, when daylight starts to increase and our agrarian roots start to tingle with the advent of “growing season.” And that should be a cause for celebration. Also, this day marks the time when we reckon with our willpower. Do those summer wardrobe shorts still fit? I don’t know about you, but I’ve come up “short,” so to speak, with my New Year’s resolution (to weigh what it says on my driver’s license). So it’s time

Roasted Cabbage

I love roasted flavors! Roasted baby carrots, roasted chickpeas, roasted potatoes – even roasted salsa – you’d think I’ve roasted it all – but since this week marks St. Patrick’s Day, another is called for: Roasted Cabbage! Love it or hate it (I definitely love it) you haven’t had the best of cabbage until it’s been roasted. Are you genetically geared to like or hate cabbage? Because cabbage is so closely related to broccoli and cauliflower – all are considered cruciferous vegetables – it’s a safe bet that if you dislike one, you’ll dislike the others. And, according to prevention.com,

Hoagie Rolls

Make your sandwiches special with these Hoagie Rolls When putting together some game-day food recently, I wanted to make my sandwiches a little special. Rather than bread, I was thinking . . . rolls. I certainly could‘ve purchased rolls at the store as I have done a ga-zillion times before. But this time, I decided to make them myself. Mmm . . . hoagie rolls. The smell of baking bread makes us kinder to strangers There are few smells from the kitchen better than baking bread. For many of us, it’s nostalgic, transporting us to when our mothers or grandmothers

Avocado Egg Salad

March 2 is Dr. Seuss Day. What a great day to celebrate! And what a great story behind that fanciful character: Did you know? In May 1954, Life magazine published a report on illiteracy among school children which concluded that children were not learning to read because their books were boring. William Ellsworth Spaulding was the director of the education division at Houghton Mifflin (he later became its chairman), and he compiled a list of 348 words that he felt were important for first-graders to recognize. He asked Theodor Geisel (Dr Seuss) to cut the list to 250 words and

Vegetarian Spaghetti Squash Casserole

Many times when I make spaghetti squash, I use only half of it for the intended dish. Ratatouille, for example. Somehow we manage to eat an entire batch of ratatouille and only use half a spaghetti squash to go with it. Half a cooked squash sitting in the refrigerator sticks out like a sore thumb. So, I began experimenting. This spaghetti squash casserole is one of the happy results. Ingredients needed Actually, the combination of ingredients was a result of cleaning out the fridge. Half a box of mushrooms, one zucchini and one green onion? Great combo! How to make

Spaghetti Squash

Happy New Year! Anyone want to admit to a New Year’s resolution? One of the most common relates to dieting. My version: I want to weigh what it says on my driver’s license. 🤪 I am coming off a couple months, several months, oh let’s be honest, a whole year a stretch of over-indulgence, and it’s time to reset! Therefore, I will be focusing on low-carb choices this month, and spaghetti squash is one of my favorites for this. There are many ways to make spaghetti squash. The fastest by far is the microwave. I’ve tried this two ways: cut

No-Knead Bread (Dutch Oven Bread)

If you’ve ever made bread before, particularly the old fashioned way, you know you’re going to need this no-knead bread recipe. Throughout history, this food staple was a basic necessity, but it was labor-intensive. I have memories of my mom spending all day making bread. Lots of steps involved. It seemed like she was forever kneading the dough, covering it, letting it rise and then kneading it again. Now, there’s no “knead.” (See what I did there?) A scale and Dutch oven make this bread easy This recipe, courtesy of New York Times Cooking, is very easy. It does not

Cranberry-Apricot Sauce

Cranberry sauce, a staple of the holiday table, has frequently been the center of debate: jellied vs. sauce? This recipe, courtesy of Good Housekeeping, may tilt the argument in favor of sauce because it adds a new twist: apricot. You may be among those who already tart up your sauce with oranges. We’re keeping the oranges and upping the ante. Now, with apricots, we’re taking it, in Buzz Lightyear’s words, “To infinity and beyond!” To start, grate the zest from one orange (about 2 teaspoons). To a medium saucepan, add this plus the juice from two oranges. Then, add a

Grape Salad

Thanksgiving is coming and an easy button would be handy for some sides. This grape salad recipe delivers: simple and delicious, it can be assembled in advance. No need for the Break Glass and Pull in Case of Panic switch. The ingredient list is short. Starts with – you guessed it – grapes! I like a mix of red and green grapes, just for appearance’s sake. There are different ways to handle the grapes. Some like the grapes whole, which certainly makes prep time a snap, but I like the approach taken by Country Living, which is to cut at

Mini Bell Pepper Poppers

Turn mini bell peppers into a tasty appetizer or side dish for any Mexican-themed meal.

Confetti Corn Zoodle Bowl

Pack a bowl full of colorful fresh vegetables and healthy protein!

Salt ‘n Squeeze Slaw

We need simple salads It’s the end of August and recipes that take minimal effort without generating heat are super handy. This “cool” recipe for salt and squeeze slaw, found in the August issue of “Bon Appetit,” fits the bill. It’s possibly the simplest way I’ve ever seen to make a slaw-type salad. How to make Salt ‘n Squeeze Slaw Think of this as a technique as much as anything – it’s intended to be a mix and match of vegetables according to your preference and/or vegetable availability. For instance, I’m showing a combination of radishes and cucumbers. However, other

Grape Tomato Mozzarella Salad

I love tomato season I love this time of year. It’s the time of the harvest and there’s such an abundance of fresh vegetables available. So many of these veggies are available year-round but let’s face it, they taste best in season. For example, grape tomatoes, there’s a little extra sweetness in every bite. I bought them in bulk last week and snacked my way through in two days. Tomatoes are the star of this Grape Tomato Mozzarella Salad This recipe his heavily adapted from one of my America’s Test Kitchen cookbooks. It takes the grape tomato from snack to

Tuna and Bean Salad

A no-mayo tuna salad I’m a big fan of tuna salad, but when I want something different and lighter, Tuna and Bean Salad is a great option. This is a modified version of one found on nytimes.com. It uses tuna and white beans to deliver a healthy protein boost. And, the dressing enhances a light lemon flavor without adding tons of calories. The result is a salad that’s less than 150 calories, for one serving. And that’s perfect for lunch. Especially if eaten with some salad greens. Feeling hungry? Just have it all! The whole bowl is still under 300

Sweet Potato Salad

A different kind of potato salad August 19 was National Potato Day so, of course, a potato dish is needed. Plus, it’s August so let’s think cool. As in potato salad! And let’s give that old saw a new twist by using sweet potatoes! Are these really potatoes? Technically, sweet potatoes are distant relatives of the everyday potato visitors to your dinner table, the red and white “taters.” Sweet potatoes are root tubers found in the company of beets, carrots and turnips. Whereas “regular” potatoes are part of the nightshade family, who count tomatoes, eggplants and peppers as family members.

Roasted Baby Potatoes

A good way to celebrate National Potato Day August 19 is National Potato Day and even though we are smack dab in the middle of August and therefore certain to be hot, I can’t resist sharing my favorite go-to hot recipe for potatoes. Is there anything better than roasted baby potatoes, crispy on the outside and creamy-good inside? I think not. They remind me of a cross between a baked potato and a French fry. Irresistible! What type of potatoes for roasting Red potatoes work so well for roasting: In addition to that lovely skin (no peeling required), the potato

Corn Tomato Avocado Salad

Don’t delay – you must try this salad I’ve had today’s recipe on my radar for a long time. Finally, I tried it and my very first thought was – “Why did I wait so long?” followed by “How soon can I make this again?” It’s filled with the fresh flavors of just picked sweet corn and tomatoes paired with the creamy, healthy goodness of avocado. So easy and so amazingly delicious! Credit for this Corn Tomato Avocado Salad goes to skinnytaste.com How to make Corn Tomato Avocado Salad Begin by steaming the corn. I use the microwave for this

Lime Shrimp and Avocado Salad

No need to cook for this salad Sometimes the mood for shrimp hits, but not the mood for making it. This recipe from skinnytaste.com satisfies both those needs by using pre-cooked shrimp to throw together a wonderful and healthy Lime Shrimp and Avocado Salad. The tastes of this salad remind me of ceviche, which is essentially raw fish cured in citrus juices. Ceviche is delicious, but sometimes the mental image of raw fish might spoil it for some. In this salad, the shrimp is already cooked, which makes it a perfect compromise. It takes very little time to assemble. And

Caprese Pasta Salad

The fresh flavors of Caprese in a pasta salad I love the fresh flavors of a Caprese salad: mozzarella, basil, and tomatoes, drizzled with balsamic. So “old country.” A pasta salad version couldn’t go wrong. Did you know? Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil. It is occasionally paired with arugula. The usual presentation is an arrangement on a plate. Like “Pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not

Grilled Beets

With summer in full swing, a lot of cooking happens on the grill. But that doesn’t mean just meat. Many vegetables are both easy and delicious when grilled. One such is the beet. Beet love For many people, beets seem to fall into either the “love” or “hate” category. For me, I SUPER love (new category) beets (but not pickled, because I just don’t think you should do that to a perfectly good vegetable). You’ve heard of sugar beets, right? They’re called that for a reason: Beets are naturally sweet, due to their high sugar content. But here’s the magic:

Chickpea, Carrot and Arugula Salad

Only 6 ingredients needed Time for a great summer chickpea salad that provides plenty of protein and needs no cooking. Even better, it requires only 6 ingredients, plus spices. As a vegetarian main or a side dish, this salad delivers your veggies in a delicious package! This is another recipe from one of my favorites: The Complete Mediterranean Cookbook. It features chickpeas, arugula and carrots, plus Kalamata olives and a lemony dressing. Growing arugula in pots Since this salad uses arugula, let’s detour a minute to my backyard. This year I decided to grow a few greens in some leftover

Red, White and Blue Potato Salad

Patriotic potato salad For the Fourth of July, you need potato salad. Since you’re probably going to make some anyway, why not make it to celebrate the holiday? This post is simply a different twist on my Classic Potato salad. To make it fun for the Fourth, I use red, white and blue POTATOES! Have you seen these? They are typically sold as a “medley” of very small potatoes – usually about an inch in size. The advantage to this is that they are all about the same size, and there is no need to cut any before cooking –

Easy Pasta Salad

When I want a quick salad to go with whatever is on the grill, pasta salad is an easy choice. I typically use whatever fresh vegetables happen to be on hand. Then add cheese and meat according to preference or mood of the day. I have found this to be a good venue for whole grain pasta. This is because the use of dressing makes it hard for “picky eaters” to distinguish between the “white stuff” and whole grain. What veggies for the pasta salad? Because I had these on hand, I used tomatoes, cucumbers, carrots, yellow bell pepper, green

Quinoa Edamame Salad

With summer coming isn’t it nice to have an “easy button” to throw together last-minute salads? This Quinoa Edamame Salad is something I quite literally THREW TOGETHER, using .. whatever .. in my fridge and freezer. I liked it so much, I make it regularly. On purpose! Both quinoa and edamame provide a protein punch. Corn gives hints of sweetness, and grape tomatoes provide a mild tang. I’ve also used cooked carrots and peas with success. The possibilities are endless! Edamame vs. mukimame One note about edamame: when I find a package labeled edamame in the freezer section, it is

Asparagus and Cannellini Bean Salad

I was raised on a farm where we grew our own asparagus, so for me this vegetable always shouts “Spring!” Luckily, due to the marvels of modern growing and shipping practices, we have access to this vegetable almost year round. But let’s face it: Asparagus is still best in the spring. Sometimes all you want to do is steam your asparagus and have it on the side with fish or even steak. But other times, you want something different. And for that we go to one of my cookbooks from America’s Test Kitchen. And this Asparagus and Cannellini Bean Salad

Potato Salad: an Easy Classic

Summer is potato salad season Does anything say summer more than potato salad? (Okay, maybe ice cream, popsicles, shorts, sandals, suntan lotion – you get the idea…) I have a true love affair with potatoes and therefore potato salad. Also, I believe that everyone should have at least one “go to” potato salad recipe that they love and can rely upon. (I have three, at last count) There are many different potatoes and ways to make the dressing, and you might have your own preferences, but here are mine: Ingredients for Homemade Potato Salad Potatoes: I use red potatoes, baby-sized

Quinoa with Broccoli and Parmesan

Only 3 ingredients needed This is one of my “go to” dishes, any time of year. It takes a mere 3 ingredients and only minutes to assemble. With two of those ingredients being quinoa and broccoli, this dish packs a punch of superfood action covered in one swell foop! AND it’s truly delicious! Quinoa: a whole grain that is gluten free Since May is coming to a close I wanted to be sure to mention that it is Celiac Awareness month. Celiac disease is an autoimmune condition in which the ingestion of gluten leads to damage to the small intestine.

Mediterranean Chopped Salad

Bright and fresh flavors If you are looking for a salad that is bursting with bright, fresh flavors, look no more! This “Middle Earth” delight has a simple vinaigrette dressing that, through some alchemy, “pops” the flavors of the tomatoes and cucumber; “crunches up” the taste of romaine lettuce; and smooths the palate with feta and chickpeas. Kalamata olives provide the “Ta dah!” moment with an exclamation point of piquancy. I absolutely love the flavors and textures of this. Transport your taste buds to the Mediterranean! What ingredients are needed? This recipe comes from The Complete Mediterranean Cookbook, from America’s

4 Ingredient Coleslaw

You need this for summer meals! I think there’s a rule that you can’t serve pulled pork without coleslaw. (Maybe it’s just a guideline). Contrary to popular opinion, coleslaw does NOT have to come from a deli. It is, in fact, one of the easiest salads to make and you probably have all the dressing ingredients on hand already! Buy yourself a package of pre-shredded Coleslaw mix and you are good to go! If you are determined to make this COMPLETELY from scratch, you can shred your own cabbage. You could also simply leave a knife out so it looks

Roasted Baby Carrots

Baby carrots – perfect for snacking AND roasting Something I always have on hand are baby carrots. They’re the perfect snack, any time of year. Some call them the perfect health food, too, as they provide beta carotene, fiber, vitamin K, potassium, and antioxidants. They are also thought to lower cholesterol levels and improve eye health. Sign me up! I like carrots raw as well as steamed. But if you haven’t yet discovered the rewards of roasting vegetables, using this method to make roasted baby carrots takes them to another level. Are these carrots really babies? According to the carrotmuseum.co.uk

Quinoa

for Buddha bowls and more This week, we make quinoa to celebrate Buddha’s birthday. We have to pick a week because apparently there’s no agreed-upon date for his birth (or “name day” for you Game of Thrones fans). So, if you are using the 8th day of the 4th month in the Chinese lunar calendar, the 2019 day is May 12. If you’re using the full moon day of the Vaisakha month of the Buddhist calendar, then it’s May 19. Yeah, I’m confused too. Try Wikipedia, they explain it in great detail. What’s a Buddha bowl? But that brings us

Roasted Brussels Sprouts

If you haven’t tried roasting vegetables, then you have really been missing out! Don’t get me wrong, I love my steamed veggies as much as the next, and they definitely take the least amount of time to prepare, but sometimes roasting brings out different flavors and textures, which makes them seem like different vegetables all together! Roasted Brussels Sprouts is a perfect example of this. So, let’s walk step by step on how I roast Brussels sprouts. Now to be honest, I was never that crazy about this particular veggie, which is kind of weird because I really love cabbage,

Brown Rice and Bean Bake

Mexican, Vegetarian Brown Rice and Bean Bake Today, I am continuing the countdown to Cinco de Mayo, and this time, I am making Brown Rice and Bean Bake. It’s hearty enough to be a main dish for vegetarians and perfectly suited to be a side dish for carnivores. There are plenty of rice-and-bean dishes out there, but most start with white rice, something I try to avoid. White rice is not a whole grain; all the most nutritious parts, like the bran and the germ, have been removed. This process removes most of the vitamins and minerals, as well as

and everything nice!