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Recipes Worth Sharing
Imagine making the same meal for family and friends who do or don’t eat pasta, spaghetti squash, zoodles, pesto, dairy or spices. If everyone’s on the same page: In a large bowl, gently toss spaghetti squash, zoodles and pasta with pesto and parmesan. • spaghetti squash , cut in half lengthwise, scoop out the seeds, brush lightly with olive oil, place cut-side down on a parchment covered baking pan and bake for 40 minutes at 400F. • None To roast broccoli and asparagus, place on a parchment covered baking pan, brush lightly with olive oil and bake for 15 minutes at 400F. • None To roast peppers, place on a parchment covered baking pan, brush lightly with olive oil and bake for 30 minutes at 400F, turning at half time.
What makes this version of Russian Borscht so appealing, in today’s health climate, is its pure vegetable goodness — a combination of beets and cabbage in a light broth, the creamy smoothness of yogurt, a spectacular shade of crimson. Add the broth, bring to a boil; add carrots, potato, cabbage, bay leaf and salt. None I used water, not broth, added 2 teaspoons of Vegeta and omitted the parsnips (which I find overpowering.) None Jittery on waste, I finely chopped the beet greens and stems and turned them into a delicious salad with baby kale, strawberries, blackberries, blueberries, avocado oil, seasoned rice vinegar and black pepper.
It gives a very interesting flavour to this Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette. • roasted walnuts , plus 1/2 cup extra, left in pieces, as garnish Note: To roast the walnuts, place them on a tray in an oven preheated to 300F for 5-7 minutes, shaking once at half time. Dress with Gail’s Caper-Walnut Vinaigrette and garnish with walnut pieces. Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette and pronounced it delicious.
Food & Wine Magazine is chock full of tempting new recipes — and their January 2019 front cover recipe from Yasmin Khan‘s Zaitoun cookbook stole my heart. In a large pot, over medium heat, heat olive oil, then add onion and garlic and cook for 5 minutes, stirring, until softened. Add turmeric, nutmeg, salt, pepper and allspice and cook, stirring, for 2 minutes. Add spinach, cilantro and rest of the arugula to pot and simmer for 10 minutes.