by Deb Cantrell | Dec 9, 2014 | All, Gluten-Free, Salads
This year, make sure your holiday side dishes include a fresh, healthy option. Try using traditional ingredients in a non-traditional way, like in this Quinoa Salad with Cranberries and Orange. Cranberries are full of antioxidants, naturally tart, and give this salad...
by Deb Cantrell | Nov 12, 2014 | All, Salads, Vegetables
Move over kale….the new green on menus is Collard Greens. They may be the new trendy food in restaurants this year, but collard greens has long be a staple on the tables of many southern families. Collard greens, which are loaded with calcium, vitamins A and K,...
by Deb Cantrell | Nov 12, 2014 | All, Salads
Try this fresh collard greens salad served with a Lemon Vinaigrette. INGREDIENTS Kosher salt 1 pound fingerling potatoes, scrubbed well 1 bunch collard greens (about 1 pound) 5 pitted oil-cured black olives, coarsely chopped 1 teaspoon cumin seed 1/2 teaspoon caraway...
by Deb Cantrell | Nov 3, 2014 | All, Fall Recipes, Vegetables
Butternut squash are abundant in the supermarkets and farmers’ markets right now. If you haven’t tried it, you’re missing out. Butternut squash is a winter squash (actually, it’s a fruit) with a sweet, nutty, taste, similar to pumpkin. It’s relatively simple to...
by Deb Cantrell | Nov 3, 2014 | All, Fall Recipes, Vegetables
A simple but delicious butternut squash recipe perfect for fall. 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed) 2 tablespoons olive oil 2 tablespoons honey 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt...
