by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling. Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...
by Christine Taylor Garner | Oct 22, 2018 | Recipes
Can the Barefoot Contessa ever be wrong? The answer is no 🙂 This simple roasted eggplant spread is a go-to for entertaining. Ingredients 1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1...
by Christine Taylor Garner | Oct 22, 2018 | Recipes
This soup is an easy and delicious way to use the smaller peppers that don’t lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...
by Christine Taylor Garner | Oct 14, 2018 | Recipes
From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta. A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...
by Christine Taylor Garner | Sep 17, 2018 | Recipes
Still have lots of tomatoes on hand? I love roasting them with fresh herbs —thyme, oregano, rosemary or a combination. You can serve them as a side for just about any protein, eat them cold on a salad, on top of brown rice for a warm vegetarian lunch, or...
