Would a yam bean by any other name taste as sweet? No matter what you call it—Mexican potato, chop suey yam, Juicy Root, poison-pea tuber—(okay, I made those last two up), jicama is a refreshing, crunchy veggie treat. Fleshy root of a plant that's a member of the pea family, jicama (pronounced … [Read more...]
Midweek Dash: Baby Arugula Salad with White Wine Vinaigrette
In a sure sign of spring, tubs of baby arugula have appeared in my grocer's refrigerator case! (And probably at my farmers market too, should I get motivated enough to hoof it over there this Saturday.)Another sure sign of spring is the return of the doves that canoodle shamelessly on my windowsill, … [Read more...]
When Baguettes Attack
While making zucchini gazpacho last week, I decided to toast up some last-minute crostini to serve alongside it. I thought the crostini-gazpacho combo would make a pretty picture for the blog while using up the end of the baguette left over from roasted garlic night. I felt very Martha Stewart.So, … [Read more...]
Roasted Purple Potatoes: The End of the Veggie Rainbow
Despite the extra time I put in over the last seven days for Eat the Veggie Rainbow Week, I think I'm actually going to miss it. (At least a little.) While I'm ready to get back to some of my regularly scheduled vegetables, eating by color was a great way to stretch my veggie boundaries and enjoy … [Read more...]
Dark Green Goodness: Baby Spinach Salad with Poppy Seed Dressing
I’d hoped that the spinach salad I’d slated for today would somehow be a darker, more luxurious shade of green, but I’m still counting it as dark green for the purposes of Eat the Veggie Rainbow week.Since there’s no recipe (unless you count pouring dressing on greens a recipe), I’ll share one of my … [Read more...]
Green Zucchini Gazpacho
This zucchini gazpacho is spring in a bowl: fresh, vegetal, and the vivid green color of newly sprouted fescue. At first bite, it's mellow and lightly sweet, thanks to the raw zucchini and celery. But wait a moment and your tongue will start to tingle—that's the arugula and garlic talking. As you … [Read more...]
Roasted Garlic: Thursday’s (Creepy) Treat
I should have tried roasting garlic a long time ago, but it seemed like a lot of hassle for a lowly accoutrement. However, since garlic is white when raw and a mellow tan/gold when roasted—just the color combo I needed for Thursday of Eat the Veggie Rainbow week—I decided to give it a go. As it … [Read more...]
Yellow Pepper “Art” and “Poetry”
In keeping with Eat the Veggie Rainbow week, I'm eating something yellow: golden bell pepper strips with hummus.However, since it's rainy and dreary outside, I decided to turn my yellow bell pepper into a cute, sunshiny flower before devouring it. I'd hoped to make my flower look like this: Image by … [Read more...]
Quick and Easy Coconut Pumpkin Soup (Orange You Glad It’s Tuesday?)
Knock knock! Who's there? Orange. Orange who? Orange you glad it's Tuesday so we can eat coconut pumpkin soup? (Me too!!) _____ Quick and Easy Coconut Pumpkin Soup The basic pumpkin soup recipe here is my own, borne of having lots of pumpkin stashed in my … [Read more...]
Red Hot Monday: Fast Broiled Grape Tomatoes
They may not be exotic, but broiled grape tomatoes are delicious, fast enough to make on a weeknight, and decidedly red—the perfect veggie to kick off "Eat the Veggie Rainbow" week! Better yet, if you like a show with dinner, when grape tomatoes broil some of them get so steamed up they erupt, … [Read more...]
I'm Lee, an RD thriving on a healthy plant based diet.