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Being Well Nourished: March 2014

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Saturday, March 15, 2014. Pad Cashew Nut Stir Fry. Pad Cashew Nut is our go-to stir fry anytime we crave Thai. This version comes from an international food blog. And it is delicious! We typically add prawns but you can keep it vegetarian, add tofu, chicken or whatever you crave. It's another very fast and easy stir fry that you can quickly throw together on a week night. 3 Tbsp cooking oil. 4 cloves garlic, minced. 4 Tbsp Thai roasted chili paste (you can find this in Asian markets). 1 Tbsp white vinegar.

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Being Well Nourished: May 2013

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Sunday, May 26, 2013. This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay. 1 quart vegetable broth. 188; cup orzo or similar small pasta. 2 cups asparagus cut into 1½- to 1-inch lengths. 1 tablespoon chopped fresh dill. 2 tablespoons lemon juice. In a soup pot, bring the broth to a boil. Add salt and pepper to taste. Being wel...

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Being Well Nourished: March 2012

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Monday, March 26, 2012. Stuffed and Grilled Tomatoes with Garlic Ciabatta. One of our favorite blogs is Farmhouse Table. This recipe is one of their creations and it is fabulous! We made it as a precursor to our Risotto with Zucchini. Farmers Market Salad w/Lime Vinaigrette. And our sweet ending was Pear Custard. The combination of flavors is a true delight and one that won't disappoint. Stuffed and Grilled Tomatoes with Garlic Ciabatta. 1/4 c grated parmesan. 2 cloves garlic, minced. 1/4 c olive oil.

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Being Well Nourished: February 2012

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Sunday, February 5, 2012. Need to eat more vegetables? Try baked kale with olive oil and sea salt. It is fantastic and addictive. We prefer traditional curly kale over Italian varieties. 1 tablespoon olive oil. 1 teaspoon sea salt. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. 5 cloves garlic, minced.

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Being Well Nourished: June 2012

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Saturday, June 23, 2012. Fig and Goat Cheese Pizza with Arugula and Apples. There are times when you get exposed to a recipe that can change your entire perspective. This was one of those moments. It inspired a series of new pizzas in our home and we have never looked back! It all started with a concept featured in Bon Appetit's May 2012 Issue. Then we adapted it based upon several favorite ingredients we could not live without. Voila! An entire meal on one crust. Tips: 30 minutes prior to starting:.

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Being Well Nourished: March 2013

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Sunday, March 31, 2013. Romaine Salad with Fresh Strawberries and Strawberry Tarragon Dressing. This salad is one of our absolute favorites. The recipe comes from the Forks over Knives cookbook, compliments of Chef Del Sroufe. The dressing is the key with flavors of strawberries, balsamic, shallot and tarragon. It is so delicious that you could pour it over ice cream! 1 large head of romaine lettuce, washed, dried and cut into 1" pieces. 1 medium red onion, thinly sliced. 1/2 cup toasted sunflower seeds.

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Being Well Nourished: April 2013

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Sunday, April 28, 2013. Quinoa Salad with Black Beans and Mango. Seriously. This salad is delicious. No doubt about it. There is nothing else to say. Just try it and thank me later. It comes from Veganomicon. Back to eating, bet you wish you were too. 1 mango, peeled and diced small. 1 red pepper, seeded and diced as small as you can get it. 1 cup chopped scallion. 1 cup chopped fresh cilantro. 2 tablespoons red wine vinegar. 2 tablespoons grapeseed oil. 2 cups cooked quinoa, cooled. 1 cup basil leaves (...

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Being Well Nourished: Banana Muffins with Chocolate Chips

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Saturday, June 7, 2014. Banana Muffins with Chocolate Chips. Bananas are a favorite to the boys in our house and we always seems to end up with some that become over-ripe. How convenient, since a delicious way to eat said bananas are in muffin form with chocolate chips! This fantastic version comes from the talented Isa Chandra and her "Isa Does It" cookbook. 3 large very ripe bananas. 1/4 cup almond or rice milk. 1/4 cup unsweetened applesauce. 2 tablespoons coconut or canola oil. 1 teaspoon baking soda.

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Being Well Nourished: Asparagus Avgolemono Soup

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Sunday, May 26, 2013. This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay. 1 quart vegetable broth. 188; cup orzo or similar small pasta. 2 cups asparagus cut into 1½- to 1-inch lengths. 1 tablespoon chopped fresh dill. 2 tablespoons lemon juice. In a soup pot, bring the broth to a boil. Add salt and pepper to taste. Being wel...