Poor, unglamorous cabbage. It doesn't get all the cool-kid attention that kale does, even though it's just as dependable during the dark days of winter, and with its mild sweetness and amazing versatility, maybe even easier to love. These 10 recipes are a reminder of how adaptable and tasty cabbage can be, whether served shredded in an addictive peanut-dressed slaw, stuffed into sausage sandwiches or simmered quickly with yogurt in an Indian-style curry.
For as long as I can remember I've loved broccoli. It went with about everything...steak, chicken stir-fry, pasta, or even turkey and dressing. My mom didn't have to remind me to eat my veggies when broccoli was on the plate, and to this day, I'll eat right through a big bowl of it. Not everyone has a love affair with vegetables though. For those less enthused about nature's catch of the day, here's a quick stove-top method for turning almost any vegetable into a dynamite weeknight side dish.
When we first posted about kale chips back in 2008, they were still somewhat of a novelty. Now you can purchase kale chips in bags at your gas station's mini-mart — or at least you can here in California! But those pre-made chips can be really expensive and the quality isn't always that high. Besides, it's really easy to make your own, so we thought we would revisit our old kale chip recipe with a complete step-by-step guide and some new tips we've learned.
Crisp, hardy cauliflower has a mild sweetness we love whether roasted simply or simmered with spices in a warming curry. During the cold days of winter, it's a bright spot in a sea of winter greens and squashes. If you're looking for a new recipe to change up your usual cauliflower routine, here are 12 great ones, including a comforting (yet surprisingly light) cauliflower and sausage casserole, a cauliflower and potato soup with dill whipped cream, and a Middle Eastern roasted cauliflower dressed with tahini and date syrup.
While this may look like a patch from your front lawn, wheatgrass is really so much more. Just a few ounces thrown into your morning smoothie provides your daily dose of many vitamins and nutrients. Plus, a pot of these green shoots sitting on your window sill is sure to cheer up any dark day. Do you like wheatgrass?
I hate to say it, but I was inspired to write this post after a days-long bout with the flu that left me craving chicken soup. And lots of it. While chicken noodle soup is the always-beloved standard, there are many other options out there that are equally simple to make at home to satisfy the wearied winter belly. I began researching and whipping up soups with global influences and more complex spice profiles, all the while discovering some new favorite recipes I'll continue to recreate in sickness and in health.
While many folks lament the produce available this time of year, I find the cooking opportunities to be rich and inspiring. Thankfully, I love winter greens, so while the more delicate lettuces, vibrant peppers, squashes and tomatoes are gone until warmer months, winter greens provide endless opportunities for healthy, delicious cold-weather meals.
We've finally composted or given away the last of the Christmas cookies and frozen any remaining leftovers. I'm sure you can relate to the fact that the past few weeks have brought about many heavy meals and more sweets than we usually eat. To lighten up, I've dusted off the juicer and am vowing to make salads for lunch for the next few weeks. We have our go-to salad of farmers' market lettuces, goat cheese, and a lemony vinaigrette. But it's nice to mix things up for the New Year, and move beyond our tried-and true favorites.
It happens every year at this time and you know it. Whatever your normal — and hopefully healthy — eating pattern is, you lose it.
Normally I have a very balanced diet, which not only means it's balanced nutritionally, but it's balanced emotionally: I manage to try everything I want while rarely over-indulging. Then the holidays hit and gatherings fill up the calendar. On one hand I can't complain; I've managed to make a career out of encouraging people to cook and eat together, and it doesn't happen more than at the end of each calendar year. However, these gatherings rarely showcase light, healthy foods. Don't get me wrong: I like a good boozy cup of eggnog and a slice of roast beef as much as the next guy, but everybody needs a break.
Take Tuesday night for example: I went into a dinner party situation wanting to eat light and not drink alcohol. Two blinks of the eye later I found a margarita in one hand and a goat cheese-stuffed, bacon-wrapped date in the other. Pretty soon there were pork loin sandwiches and chile rellenos. There was simply no escape.
Way back in college, green bean casserole was my signature dish, canned cream of mushroom and all. (And to think, I actually considered myself quite the gourmet.) Even though my culinary repertoire has moved beyond recipes that include processed soup, that classic American casserole—with extra cheddar cheese and a heap of "fried" onions—is still my favorite part of Thanksgiving.