Recipes

Zucchini Noodles with Pesto

I was inspired by a zucchini dish I had from the PCC deli, and I’ve finally figured out a way to use up all that zucchini that people love to share from their garden. And if you’re eating gluten-free and are missing pasta, you’ll love the noodle-like quality that the zucchini takes on after you…

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Roasted Beets and Beet Greens Salad

Delicious food doesn’t get much healthier than this! Beets are packed with vitamins, minerals and fiber and roasting them really brings out their sweet, earthy flavors. You’ll be using the beet greens for the base of the salad, much like you would use spinach or any other salad greens. Print Roasted Beets & Beet Greens…

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Wilted Kale and Asparagus Salad

You’ll wilt the kale with the heat of your own hands when you thoroughly massage the dressing into the leaves. This is a great way to break down the kale and make it more enjoyable to eat raw. Even kale skeptics will enjoy this nutrient-packed salad, with fresh roasted asparagus and the creamy avocado-based dressing.…

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Wild Rice and Roasted Vegetable Salad

This rich, delicious blend of wild rice and roasted seasonal vegetables is the perfect accompaniment to any poultry dish. I serve it as a side dish as part of the Thanksgiving meal and it’s always a crowd pleaser! Print Wild Rice and Roasted Vegetable Salad Prep Time 20 mins Cook Time 50 mins Total Time…

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Tuscan White Bean Soup

Bean soups are hearty and nutritious and this Tuscan-inspired soup is no exception. Experiment with your favorite vegetables, but don’t forget the Swiss chard. It’s a great way to get more greens into your diet! Print Tuscan White Bean Soup Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins  …

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