With a chill still in the spring air, keeping your oven on to get perfectly roasted vegetables is no problem. It’s often as easy as tossing your favorite veggie with salt, pepper and olive oil. But if you want to take dinner one step further, these recipes have a few secret ingredients to make roasted vegetables really shine.
1. Quick Roasted Carrots and Cauliflower With Walnuts (pictured above)
Carrots and cauliflower are tossed with thyme, parsley and lemon zest in addition to salt, pepper and olive oil. The addition of walnuts gives a great crunchy bite.
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Kelsey Nixon’s Mean Green Smoothie
You may have heard that dark leafy greens are incredibly healthy. They are. Leafy greens — such as spinach, kale, collard greens, lettuce, escarole and Swiss chard — are chock-full of fiber, vitamins, minerals and phytochemicals, and have been linked to lower risk of certain cancers and heart disease. You should be eating at least 1 1/2 to 2 cups of dark leafy greens each week (if you’re eating them raw, double that number since leafy greens shrink when cooked). If you’re wondering how to actually meet that goal, this post is for you. Here are some ideas for how I work greens into breakfasts, lunches, dinners and, yes, even snacks! (I draw the line at green desserts, however.)
Continue Reading 9 Ways to Eat More Greens