veggies

Savory Paleo Vegetable Quiche

We served this easy quiche for dinner alongside a fresh salad, but you could just as easily serve it for breakfast or lunch. You can change it up by mixing and matching any veggies that you have on hand – asparagus instead of broccoli, for example. We adapted this recipe […]

 

Stir-Fried Spicy Asparagus

We adapted this veggie side dish from a recipe by David Tanis in The New York Times, and in our humble opinions, it’s perfect. Simple, fast, and versatile – serve it with fish, pasta, rice, meat – we’re definitely making it again!  

 

Black Bean Burgers

These veggie burgers from “The Gluten-Free Almond Flour Cookbook” are healthy and flavorful, especially smothered in Low-FODMAP Barbecue Sauce and served with a side of avocado and oven-baked fries. They’d be great chopped up and served with fried eggs and corn tortillas for breakfast, too!  

 

Egg and New Potato Salad

This salad is a new family favorite. Our boys LOVED IT, and asked when we could have it again. Since it couldn’t be any simpler to prepare, I’m happy to add it to our regular rotation! We served it with Celery Root Remoulade.  

 

Celery Root Remoulade

Remoulade is a sauce invented in France that is usually aioli- or mayonnaise-based. In this recipe from Alice Hart’s “Vegetarian” cookbook, the sauce is made lighter by use of vegan yogurt. We had half of a celery root left in our refrigerator from our Simmered Chicken and Vegetables recipe that […]

 

Spicy Sesame String Beans

This recipe comes from “Bi-Rite Market’s Eat Good Food“. String beans are a great veggie for a family dinner. They’re available fresh or frozen, and have a mild, sweet taste that easily conforms to whatever seasoning and flavor combinations you apply to them. This side dish comes together in less […]

 

Roasted Balsamic Brussels Sprouts with Bacon

Adding a splash of balsamic vinegar adds just a hint of sweetness to these beautiful roasted brussels sprouts. They’re cooked with slices of bacon on top, which allow the flavor and fat from the bacon to seep into the vegetables. Truly delightful! We served this alongside Georgian Pecan-Crusted Trout.  

 

Zucchini Parmesan Crisps (Vegan)

Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.  

 

Rainbow Stir-Fry with Chicken and Japanese Rice

Our younger son loves chicken, so we serve it often. To keep from getting bored, we’re always looking for a new preparations and flavor profiles. This quick stir-fry is another easy and healthful recipe from “Run Fast. Cook Fast. Eat Slow.” Our version includes bell pepper, broccoli, and bok choy. […]