“Yams (or sweet potatoes) are one of my favorite foods. And they’re #2 on the Center for Science in the Public Interest’s list of veggies in terms of overall nutrient content.”
It’s all about simple. This is tres simple and tres delish. If you haven’t discovered kelp noodles or Austrian pumpkinseed oil, well, now’s your chance.
This recipe appears in our last cookbook, The Blue Ribbon Edition. Grated root veggies + more veggies + home-made dressing. Yogurt in the dressing adds live probiotics + protein.
From 1989. It fell by the wayside, until we served it this year at Tastes of Concord. Not only was this dish a hit, but meat eaters couldn’t believe it was vegetarian!
Crimson, crimson, orange, and yellow… with nuggets of green… and soy sauce… make this salad interesting, delicious, hard to pin down, and utterly unique.
Sweet potatoes add a natural sweetness and complexity of flavor to this lean, hearty, warmly spiced dish.
Edamame, fresh soybeans, are a delicious and low-fat source of protein. Here, we soften the edamame with brown rice, and elevate them with truffle oil, for a dish that is at once coarse and refined.
Amaranth is a tiny, tiny, tiny grain (a millet technically: the seed of a grass), native to South America. Scallops, of course, are delicious. Here, we marry the two, with Italian spices.
Indigenous to South America, goldenberries were brought to South Africa in the 1800’s and are grown today in countries far and wide such as China, England, Scotland, Norway and India.
Sweet potatoes and maple syrup are what make this flan “yankee.” And yes, we offer a vegan version if you want to sub out the heavy cream…
In which Debra cites the cholesterol-reducing effects of chick peas… and then instructs you to use ten (10!) cups of cheese… A summertime indulgence.