vegetable – Page 6 – Strong Roots Nutrition

fall, side, vegetable, vegetarian, winter

February 18, 2014

Curried cauliflower steaks

Check out that cauliflower. It's yellow. It's curry time! Grilled vegetables are a no-brainer when the grill is already fired up for meats. Asparagus, zucchini, onions, and mushrooms are musts. But did you ever think to grill cauliflower? Yeah, me neither. Until I found out that you can slice them into "steaks" and they will remain held together by their sturdy core. You can usually cut two, sometimes three, steaks from each head of cauliflower. Don't throw out the remaining portions - cut them into florets and steam them, roast them, or dip in a tasty vi[...]

fall, side, vegetable, vegetarian, winter

January 13, 2014

Roasted rainbow carrots with creamed honey and yogurt dressing

This time of year can generally be a tough time for creative recipes, but this week, creamed honey made its first appearance in my life. Sometimes it's a creative restaurant chef that transforms an ordinary dish into something exciting and new. Sometimes it's a beautifully-illustrated cookbook. Other times it's good company that makes all the difference. Inspiration can come from a vast array of sources, but when it shows up, it needs to be savored. It's usually delicious. Here's to finding new recipes to keep meals fun through the winter. Did you know t[...]

fall, main dish, soup, vegetable, vegetarian

October 28, 2013

Tuscan bean soup

Sometimes winter food can get a little monotonous because of a lack of fresh flavor and limited produce variety, but one great way to combat the winter food blues is an indoor herb garden. Little pots of thyme, rosemary, sage, and basil sitting by a sunny window can be a great kitchen asset, ready to give even the most bland root vegetables a kick of flavor. There really is no comparison between fresh and dried herbs, and I think that one of the easiest ways to take your cooking from a 4 to an 8 is to utilize fresh herbs whenever possible. Fresh-cut herbs[...]

fall, meat, soup, vegetable

October 23, 2013

Using a whole chicken: Homemade chicken stock

Stocks and broths have traditionally been used as a remedy when people are feeling under the weather, and modern medicine is showing that this isn't just an old wives tale; there are actually a lot of proposed health benefits to drinking homemade broth/stock when we're ill. Many nutrients that our bodies require end up being stored in our bones, so it makes perfect sense that simmering animal bones in a stock would release valuable vitamins, minerals, and proteins that do a sick body good. Homemade stock is rich in gelatin, a protein-packed nutrient th[...]

fall, main dish, meat, vegetable

October 21, 2013

Using a whole chicken: Roasted chicken and root vegetables

When I spent a few weeks studying in Italy in college, I had the privilege of meeting Carlo Petrini, founder of the international Slow Food movement. Slow Food is a non-profit organization created cultivate interest in local traditions, where food comes from, and how it tastes by inspiring people to return to their kitchens. It emphasizes bringing people together in the home through meals that utilize local, in-season ingredients from sustainable sources. These meals are intended to help create better relationships within families and help people connec[...]