Green Bean Salad

This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Green Bean Salad
4 servings

1 pound string beans or small haricots verts
24 cherry Read more

Grilled Marinated Portobello Mushrooms

In summer—or as soon as we can get outside without being rained upon—we make grilled marinated portobellos into a meal featuring other grilled veggies, like asparagus, zucchini, red bell peppers…you name it!

Marinated Portobello Mushrooms

2 portobello mushrooms

Marinade
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
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Roasted Root Vegetables

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Saag (Spiced Spinach)

The scent of this dish is irresistible and will fill your home with spicy fragrance…and the flavors are just as glorious. This makes a lovely side dish to a curried chicken or Masoor Dal.

Saag (Spiced Spinach)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 thumb-sized piece of ginger, finely chopped
1 teaspoon cumin seeds (or ground
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Sweet Potato-Apple Bake


Sweet Potato-Apple Bake

2 large sweet potatoes, peeled, thinly sliced*
2 medium apples, thinly sliced*
1 medium orange, zested and juiced
2 tablespoons pure maple syrup (or 6-12 drops liquid stevia glycerite+2 tsp. orange juice)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped walnuts or your favorite granola
Honey (optional)

Preheat oven to 375 degrees.

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Garlicky Swiss Chard With Lemon

Quick, easy, and a wonderful side dish with non-fat fried rice and other grain dishes.

Garlicky Swiss Chard With Lemon

4 servings

4 garlic cloves, thinly sliced
1 teaspoon Sriracha sauce
2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
Sea salt and freshly ground black pepper, to taste
2

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