Category Archives: Vegetarian

Purple Sweet Potato Salad with Figs, Pomegranate and Balsamic Syrup

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Nothing better than a beautiful salad alongside dinner and there have been so many fresh and colorful “fixings” at the market. In Texas, our seasons seem to not pay attention to the rules — they intersect and linger around, meaning lots of produce choices for me!Purple Sweet Potato Salad with Figs, Pomegranate and Balsamic Syrup.

 

For example, I’m still seeing fresh, summery figs in abundance, but also cooler weather fruits and vegetables like pomegranates and purple sweet potatoes. I can’t decide what to choose, so I choose it all and make a Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup. Read on to get the recipe and (hello) learn more about these out-of-the-ordinary, colorific tubers! Continue reading →

Chipotle Butternut Squash Enchiladas – Vegetarian & Gluten-Free

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Enchiladas are an easy, make-ahead family meal that gets my Tex-Mex loving family congregating in the kitchen early to count-down the oven timer. When the teenage boys found out I was serving vegetarian Chipotle Butternut Squash Enchiladas they seemed a little bummed about missing the meat. One said, “Well, at least there’s lots of butter and nuts”!  Chipotle Butternut Squash Enchiladas

After I educated him on this sizable squash (which is technically a fruit) packed with fiber, potassium, magnesium and vitamins like C, A & E, he took his plate with an eye roll. But, soon his plate was licked clean and he was coming back for more – read on to find out why and get the recipe! Continue reading →

Spiralized Green Apple Butternut Squash Salad

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I’m a salad eater year ‘round. In fact, I don’t think a day goes by that I don’t enjoy some sort of salad and fall is full of hearty possibilities. My Spiralized Green Apple Butternut Squash Salad is super delicious and nourishing, incorporating some of the season’s yummiest picks from the produce department.Spiralized Green Apple Butternut Squash Salad

Read on to get all the details about this main or side-dish salad that gets you well on your way to eating fruits and veggies for the day. Continue reading →

Chai Tea Spiced Apple Muffins (Vegan)

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One of the most requested foods my oldest son asks me to bake when he comes home from college to visit is a big batch of muffins. From pumpkin muffins to blueberry muffins to banana chocolate chip muffins, I’m always happy to oblige my son!  With limited cooking skills, he’s very grateful – at least I think that’s him saying “thank you” with his mouth stuffed full of my newest muffin Vegan Chai Tea Spiced Apple Muffins. Vegan Chai Apple Muffins

These are perfect to make ahead for quick breakfasts and snacks, plus they freeze fabulously – so of course extra were made to send back to college. Read on to get the full recipe and the cookbook that inspired these easy vegan muffins.  Continue reading →

Hatch Chile Breakfast Egg Bake – Meal Prep Friendly

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If I could pick the perfect pepper, it would be a Hatch green chile. In season for just a short time in late summer, these long, fleshy peppers are amazingly delicious grown in the soils of Hatch, NM along the Rio Grande. Because I’m a bona find Hatch-horder (one time having over 75 pounds of fire-roasted peppers in my freezer), I have yet another delicious recipe to share – Hatch Chile Breakfast Bake!Hatch Chile Breakfast Bake

It’s real family pleaser and can be served for breakfast, lunch or dinner. Heck, crumble up the leftovers in a tortilla, douse in hot sauce and avocado and get to town! Read on to get the recipe and all the details, better hurry before Hatch season ends.

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