This granola recipe is not only gluten-free, vegan, and incredibly simple to make, but it is absolutely irresistible! The granola crisps up in the oven and the dried pomegranate seeds add a nice tang of flavor. This is the perfect base recipe to experiment with different additions.
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy kale-chip form? It only took one batch to know I had a winner. The trick to getting great bars is to make sure that the kale is super-crisp, which is a cinch so long as you dry the leaves thoroughly — I’m talking layers of clean dish towels or many turns in the salad spinner, a mere minute or two of effort, before baking. If water remains on the leaves, the kale will steam, not crisp. I don’t know about you, but the prospect of steamed kale bars doesn’t do it for me. But crispy, toasted seed-enhanced bars? Yes and yes.
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Indulge in this flavorful vegetarian dish using Hampton Creek’s Just Mayo Italian dressing. The dressing has a tart vinegar flavor with sweet and savory herbs.To watch Hampton Creek's video tutorial for the recipe, click here. Recipe courtesy of Hampton Creek.
Summer makes me think of many things from my childhood… climbing trees, picking berries on Mt. Hood in Oregon, swimming for hours, mosquito bites, making freshly churned vanilla ice cream with fresh peaches, barbecues… and watermelon. Watermelon was served almost every day and we just couldn’t get enough of the juicy and sweet treat. Here’s an unusual way of serving a classic summer staple.
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What I also like about this soup is that it is relatively free form and foolproof. No real heavy measuring, no watching of a pan or pot, cutting into beans, spending hours nearby, and yet, certainly more sophisticated than puréeing stovetop cooked carrots. It is a quiet roast of a big chopped carrot in the oven, then a quick hot bath with some broth and sautéed onion, garlic, and a nice pinch of spices punches flavor into the soup an it is finished with a squeeze of lemon and whizzed to smooth.For more great recipes like this one, visit Salvegging.
There is something about fall and winter — and the cool weather — that elicits feelings of cozy comfort. With the holidays on the horizon, the need for community and connection is strong. This salad will bring everyone together with the delicious seasonal ingredients and flavors.
In high summer, when the sunny colors of tomatoes and peppers call to you at the market, you know it's time for Sunshine Soup. This vibrant puréed soup couldn't be much easier to make, and it's a family-friendly crowd-pleaser; something we all need in our bag of tricks.
This soup satisfies a variety of uses and audiences: kids slurp it up, and it's a great vegetarian option as well. Plus, it's a flexible canvas for all sorts of topping options. Croutons and pepitas are both great here, as are fresh basil and parsley. A dollop of crème fraîche is always nice as well. For those of you who like some spice, feel free to add chile oil or red pepper flakes. This soup can be served warm, at room temperature, or chilled. Easy, right? — Yummy Supper by Erin Scott
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Here’s a trail mix for those with a sweet tooth; decadent dark chocolate is sure to give you the energy boost you need for a hard day in the backcountry, while the pumpkin seeds give an energizing crunch. — Will Budiaman
Heart-healthy, fiber-packed wheat berries are the star ingredient in this vegetarian stuffing recipe that's loaded with good-for-you vegetables like chard, pumpkin, and zucchini. It's the perfect accompaniment to a roast turkey, ham, standing rib roast, or leg of lamb.
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Dried apricots sprinkle this quinoa pilaf with chewy, sweet fruit flavors which balance crunchy, toasted pumpkin seeds. Cilantro and lemon juice brighten this hearty, healthy grain salad. This recipe comes to us from Jen Brody of Domestic Divas.See all apricot recipes.