Well, okay, there’s a little bit more to carrots in this tasty fall soup. Ginger, and onion and garlic (oh my!). And the pesto that finishes it off is, quite literally, the top of the crop, which is to say, this is the perfect recipe for getting the fullest use out of those gorgeous bunches of carrots hanging out on the farmer stand.
Posts Categorized: Recipe Reviews
Sloppy Joes are a classic hot sandwich, but packed with meat and sodium and often served over low-nutrition bread, they’re not necessarily the best choice over all. This recipe updates the dish with lentils in place of meat, served up over sweet potatoes. We think you might just like it better than the dish that inspired it.
Now, when we say “meatless,” we don’t mean “weird and flavorless.” These falafel burgers are the kind of vegetarian eating that makes a die-hard beef lover give peas a chance. Chickpeas, that is. If you’ve got a little extra time to make your family dinner extra special, making your own pita bread is easy and a fun task to get the kids involved with.
There’s nothing wrong with falling back on pasta for a family dinner, especially when you reach for the whole grain options at the store. (The more Guiding Stars, the better!) This easy dish pairs quick-cooking angel hair with chicken cutlets (also quick to cook) for a flavorful meal that’s not a hassle to get on the table.
With the chill creeping back into the air, hot soup is on the menu again. And when you’re trying to get the family together for a meal, soup is often a quick and comforting option that’s easy to pack tons of veggies into. Your entire family will love this sweet and lightly spiced soup. Pair with a little chicken on a side salad to round out the meal.
up one ounce of flavor. That’s where stir-fried tofu comes in: it picks up flavors like you would not believe, and balanced with the sweet crunch of cabbage and carrot, this taco is a flavor powerhouse…no meat required.
Pork tenderloin is a fantastic choice for sandwiches. It’s cheaper per pound than your average deli meat, cooks up in a jiffy as roasts go, adapts itself beautifully to a huge range of flavors, and tastes great cold. And because you’re cooking it yourself, you can control the flavors and the amount of salt. It’s a win-win-win-win-win sandwich filling, and this is the perfect recipe to start playing with it.