Figs are a delightful treat in the fall and winter. If you’re looking for non-alcoholic beverages to delight guests at a holiday party, try making up a big batch of this delicious smoothie and serving it in small cocktail glasses.
Many of our desserts and baking recipes rely heavily on date paste as a replacement for sugar. Because date paste includes the same nutrients you find in dates, it brings more nutrition to a dish than refined sugars. Date paste, however, is not easily available in most major grocery stores, which might leave you scratching your head. Never fear! Date paste is just date puree, and it’s easy to make. Here are some tips for getting good results.
Have you jumped on the spiralizer bandwagon yet? We think it’s worth a try–noodles made from veggies don’t need to replace your pasta completely or all of the time, but it’s a fun and tasty way to include more veggies in your diet. Top a big batch of zoodles (raw or lightly steamed) with this simple and scrumptious pesto for a winning veggie dish.
Holiday season often comes with spontaneous gatherings and last minute hosting. Don’t worry about being caught off guard! You can make a big batch of these boneless buffalo wings and freeze them in a single layer on a baking tray. Transfer the fully frozen pieces to freezer bags and pull out as many as you need at the spur of the moment! Heat them in an oven set to 350º F until pieces reach 165º F, about 20-30 minutes. Whip up some quick blue cheese dip and you’re ready to party!
Growing up in rural Maine, I always though that lentil was just another moniker for split peas, those little lovelies that cook into a scrumptiously heavy winter soup. Not so! I still don’t know exactly what to make of the botanical difference between dried field peas (split peas) and pulses (lentils), but I can give you a quick breakdown on what’s generally out there and what to do with it.
Keep hydrated when you’re playing hard! Stopping for drinks can be easy to forget, so help boost the fluids you and your family are getting by packing snacks or meals that are high in water, like this simple yogurt salad. Up the flavor with your family’s favorite herbs, like dill or basil.
While this recipe is made in a skillet over a stove, there’s no reason you can’t take it outside to the grill as the weather warms up. Seared endive is a perfect side for any grilled meat or vegetable main course. Try pairing it with marinated chicken or as a topping for portobello burgers.
As we’ve been putting together the supporting materials for Kit and Alli’s upcoming webinar, Ancient Grains: A New Food Trend, we’ve been delighted to look at the broad variety of recipes in our database that feature some wonderful ancient grains. If you have an interest in understanding these grains and how to work with them, go save yourself a spot on the webinar! While you’re waiting to hear what Kit and Alli have to say, pop back over here to try a few new recipes that use ancient grains.