The weather is still pretty warm out but I am mentally ready for fall! Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season. The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere! They’re all so beautiful, colorful and oh so yummy!
I was inspired during my last visit to the Farmer’s Market for this recipe. I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut. The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.
Here are a few other ingredients I used though, I definitely didn’t roast them:
As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.
I was so excited just roasting the veggies because they looked so bright, bold and beautiful! The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.
This is one dish that I think is going to come up often on our table through this season! Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight! It’s simple, healthy, delicious, and you get to eat many of your colors!
Here are some of the health benefits from this yummy bowl:
High in Fiber
High in Protein
Vitamins K, C, A, and B-6
Good Source of Iron
Good Source of Folate
Well! What are you waiting for? You have got to try this out!
From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!
If you’ve been reading my blog, you know that growing up I was not an eggplant fan. So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month? They became a part of my adult life and I learned what I was missing out on.
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend. Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant. It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss. Man am I thankful for that specific rule!
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine. Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it. This recipe is hers and I’m excited to share it.
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter. Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation. If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away. Let the eggplants sit on a tray and continue steaming to soften the seeds.
You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.
From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!
Root vegetables are so versatile in any recipe you use. They can be roasted, baked, sautéed, mashed or even eaten raw! They have an earthy taste when raw that turns sweet when you cook them. Continue reading “Root Vegetable Salad Yum “→
A few years back, when I was sick, my husband brought home a veggie barley soup by Wolfgang Puck. I fell in love instantly and now, it’s the first one I want when I’m feeling a little under the weather or even in the mood for some comfort soup. There’s a heartiness about it without the fuss of heaviness to it. As much as I love Chef Puck’s soup, I wanted to create my version at home.
For a couple of winters, I tried several variations but was never satisfied with it because none of them measured up to Chef Puck’s soup. Well, how can anything really? Anyways, I kept at it and I think I’ve found a great version that works for me. I’m sure you will enjoy it as much as I do.
I found all of the produce at the farmer’s market, making it more sustainable, organic, and healthy (c’mon, we all know there’s more sodium in a can of anything….no matter how delicious it tastes!).
I just love having fresh veggies, and for me, the more the better! Added benefit, when my daughter was cooking this with me, she said, “Mamma, we’re eating the rainbow!” Made me so proud as I’m trying to teach her to eat her colors to get a variety of nutrients. Score 1 for Mom!
If you’ve been following my blog, you’ll figure out that I’m a barley addict! But really, what’s not to love? It’s high in protein, high in fiber and has so much nutrition!
So… what are you waiting for?! Try out this delicious goodness and enjoy some comfort with rainbows and barley like me.
½ c pearl barley
½ c green lentils
½ med onion, diced
1 med carrot, diced
3 ribs of celery, diced
½ zucchini, diced
½ yellow squash, diced
1 potato, diced
3 cloves garlic, minced
1 Tbsp Olive Oil
1 bay leaf
1/3 c tomato sauce
4 c low sodium veggie broth
1 c water
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
salt to taste
pepper to taste
cilantro to garnish
In a deep pot, heat olive oil and sauté onions until they are browned. Add in garlic and sauté for another 30 seconds to let the aroma bloom. Add in all the veggies and sauté for a few minutes until the veggies are tender. Mix in the spices and bay leaf. Cook for 2 minutes. Add in the tomato sauce and mix well. Cook for 3-5 minutes. Add the barley, lentils, veggie broth, water, salt and pepper. Mix well and cook covered for 30 minutes. Taste and season with more salt and pepper if necessary.
Serve with a slice of garlic bread and enjoy!
I wanted to do something this Father’s Day and so instead of the typical “Best Dad Ever” shirts or another mug with pictures on it, I chose to create beautiful memories for the girls and their amazing Dad. I took the family to go peach picking at a local farm one fine weekend and boy did the girls have fun! We definitely made memories! We also ended up with a ton of peaches because the girls had so much fun picking them right off the tree, they didn’t want to stop! Continue reading “Grilled Pineapple Peach Salsa”→