Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

Stay Warm & Cozy with These Harvest Bowls

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I made a similar roasted veggie bowl last year with sweet potato instead of squash, but since then, I’ve somehow perfected this. Maybe it’s because the sauce is juuuuust right; I mixed a little hummus and tahini, apple cider vinegar and dijon mustard. Besides making the dressing and having the quinoa cooked ahead of time, this bowl is really a one pan meal then. You can roast all the veggies at once, adding kale at the end and then keeping the chickpeas separate is they don’t get soggy. These Roasted Vegetable Harvest Bowls keep you full without feeling overly stuffed and kind of even make you feel like you just indulged at Sweetgreen without leaving your home.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Local Finds

No Way You Can “Gingerly” Eat This Ginger Chicken

Ginger Sesame Chicken with Sesame Soy Roasted Vegetables

Ginger Sesame Chicken with Sesame Soy Roasted Vegetables. It was pure perfection on Sunday night when I made this. Most recipes call for half a cup of honey and flour. This version is sweet and crispy as is. I replaced honey with its sweeter counterpart — agave nectar so less is required. The fresh ginger and scallions add a whole new depth to this dish. By browning both in sizzling oil before cooking the chicken allows more flavor to come forth. The roasted vegetables are a green side and the perfect complement to the sticky rice and sweet and ginger chicken.

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Gluten-Free, Salad, Side, Vegetarian

Breezing through a Shaved Brussels Sprout Salad

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Bet you can’t guess where I found my inspiration for my Shaved Brussels Sprout Salad with Pistachios and Cranberries recipe — Pinterest (obviously). I’ve come to like Brussels sprouts. For Thanksgiving at my dad’s parents’ house, I would go to their garden, bursting with late fall veggies, and my task would be to pick the Brussels sprouts to have for Thanksgiving dinner. Of course I would painstakingly pick them, but I would never eat them; I didn’t even get to enjoy my labors then, but I love this salad; it’s light, different, innovative and totally tasty. I made a few changes — I served this raw instead of cooking everything in a skillet. I like the crunch and flavor of the Brussels sprouts this way. Plus, transforming them from their solid form to a shaved one, you wouldn’t know you’re eat Brussels sprouts. For some color, my mom thought shredded carrots would make a nice addition. The pistachios are a decadent and unusual crunch, the parmesan — flavor and the craisins and fig balsamic (a local purchase from Ithaca) — a needed sweetness to combat and balance the salad’s earth tones.

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