These scalloped beets are earthy, creamy, tangy, garlicky, and herbaceous. Serve with a side of lamb or roasted chicken, or enjoy them as a meal over quinoa with a bitter green salad.
When your veggie bin runneth over, consider making a wok full of fried rice! Loaded with vegetables, it’s well-balanced, and it’s easy to make in a large batch, so there are plenty of leftovers for the week or weekend ahead.
This recipe is good for any time you need to exorcise the bad food/post holiday demons from your body. It’s a chopped salad (kind of) with kale, carrots, a little garlic, cooked quinoa, and sunflower seeds. It’s finished off with blood orange slices, zest, and vinaigrette. If you can’t find blood oranges, navel oranges or clementines will work just fine. Enjoy it with a side of eggs for breakfast, by itself for lunch, or as a side to lean meat or with a handful of roasted chickpeas and a slice of hearty bread for dinner.
This apple, cheddar, and maple granola stuffing is not only perfect for pork chops, but I’m certain it would be excellent in chicken and turkey, too. There’s tartness from the granny smith apple, sharpness and creaminess from the cheddar, and the perfect sweet balance from the granola and crunch from the nuts within. I highly recommend using a whole-grain, limited ingredient granola.
A sweet potato casserole topped with maple granola is a more nutritional alternative to the traditional version (or at least the one I’m used to). It’s great by itself or paired with pork or turkey. I promise: you won’t miss the marshmallows.
This roasted potato salad tossed with fig butter vinaigrette gives an update to an old classic and is perfect for a cookout. It sounds and tastes fancy, but it’s super easy, and there’s no peeling potatoes which is definitely a win in my book. It’s just as delicious hot as it is cold and packs a flavorful punch in every bite.