WHIPPED BUTTERNUT SQUASH
There are so many things you can do with butternut squash, but whipping it with butter, cream and spices is just heavenly.
Day: October 1, 2024
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
Collard Greens have been a traditional southern favorite for a very long time. They are actually members of the cabbage family, but are also closely related to kale. Collards are rich with vitamins A and K, as well as being a great source of iron, the B-vitamin folate and calcium. These nutritional components can seep out of the greens while cooking, so you will want to enjoy them with the broth – better known as potlikker, which takes on every flavor in the pot. It’s delicious! Collards are the perfect complement to any southern comfort meal. Be sure to make plenty for leftovers during the week.
VEGETARIAN COLLARD GREENS
If you like collard greens, you will love the unique flavor of this recipe. If you think you don’t like them, it’s definitely time to try! This recipe is so easy and very quick if you use bagged, sliced collard greens. Collards are in the same cruciferous family as broccoli, kale, cabbage and Brussels sprouts, are highly nutritious and very affordable.
VEGETABLE TIAN
This easy Genesis-adapted southern French dish submitted by one of our clients, Robyn Austin, is traditionally served as roasted vegetables in a shallow earthenware baking dish. It is beautifully arranged with colorful vegetables as a popular summertime recipe made with fresh garden produce. Tian is very similar to Ratatouille (made with eggplant). The only difference is the way it is displayed, in that one is baked, while the other is made on the stovetop.
SWEET & SPICY ROASTED BUTTERNUT SQUASH
Butternut squash is a fantastic low-carb alternative to sweet potatoes or other root vegetables you may be craving, and while you can find them year-round, Fall is really when they are at peak flavor and sweetness. Don’t be deterred by the thought of peeling or preparing this versatile autumn favorite.
STIR-FRIED CHINESE (BOK CHOY) CABBAGE
Bok Choy and Napa cabbage are cruciferous vegetables – commonly known as Chinese cabbage. Unlike Western cabbage with its leaves rolled in a tight ball, they have long leaves similar to romaine lettuce. Bok Choy has a mild, peppery flavor that takes on a sweet taste when cooked, while still maintaining its crunch. It’s a perfect complement for the Asian flavors in this recipe.
SPICY LEMON & GARLIC ROASTED BROCCOLI
Plan: (Standard & Vegan/Vegetarian) Serving information: One cup of broccoli is a serving covering your vegetables. INGREDIENTS INSTRUCTIONS
SPICY CAULIFLOWER STIR-FRY
In this recipe adapted from the Pioneer Woman, we substitute traditional Siracha, which usually contains preservatives and sugar, with Frank’s Hot Sauce. You can always add a little stevia, monkfruit or Swerve, if you like. Since everyone’s tastes are different, try adding just a teaspoon of hot sauce (or none at all) to begin.
SPANISH CAULIFLOWER RICE
Plan: (Standard) Serving information: Makes 4 servings. One serving is one cup cooked vegetables. INGREDIENTS INSTRUCTIONS
SPAGHETTI SQUASH WITH SUNDRIED TOMATO, GARLIC & BASIL
Missing the flavor of a great Italian side dish of pasta? This recipe is a perfect alternative with loads of flavor. It’s so delicious and easy, yet feels very upscale. It’s a great way to dress up an every day vegetable. The sundried tomatoes add a rich, tangy taste and a soft, velvety texture.
SOUTHWEST CAULIFLOWER RICE
This recipe is a fun way to add variety and flavor to your cauliflower rice. It makes a perfect vegetable side to grilled meat, poultry or fish. The flavors are even better the next day, as they intensify and meld together.
SHREDDED GINGERED BRUSSELS SPROUTS
This recipe was adapted from Tasteofhome.com. Shredding the Brussels sprouts gives them a whole new dimension of flavor and texture. If you love the flavors of Asian food, this recipe won’t disappoint.
SAUTÉED SPINACH WITH CARAMELIZED ONION & GARLIC
If you are a spinach fan, you are going to love this recipe. Caramelizing the spinach provides a whole new level of flavor and richness. This dish is a great compliment to chicken, fish and beef and also is fantastic served with a couple of over-easy/medium eggs on top.
ROASTED “POTATOES”
I just needed to get your attention with “potatoes.” I know radishes are not the most popular vegetable, but something wonderful happens to them when they are roasted. They take on the texture of a roasted potato and have a very mild flavor. They are the closest thing to a potato you can get on a lower carb plan.
ROASTED PUMPKIN WEDGES
If you’re looking for a special recipe to enjoy this Fall season, you will really love these easy pumpkin wedges! You actually leave the peel on the pumpkin, which makes preparation a breeze. They soften very nicely in the oven.