Vegetarian

Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe

Mini Bell Peppers Recipe

A very easy side dish, these broiled mini bell peppers are delicious and fun to eat. Their unique flavor is perfectly complemented by the olive oil and Parmesan. Click for the recipe

Ranch Dressing Recipe

This homemade ranch dressing is delicious and has a clean ingredients list. If you’ve ever looked at the ingredients list of a typical commercial ranch dressing, you were probably horrified.

The ingredients list for Kraft ranch dressing, for example: Soybean Oil, Water, Vinegar, Sugar, Egg Yolks, Sodium Lactate, Whey, Salt, Garlic Juice, Buttermilk, Xanthan Gum, Phosphoric Acid, Polysorbate 60, Lemon Juice Concentrate, Dried Parsley, Spice, Disodium Inosinate, Disodium Guanylate, Natural Flavor, Vitamin E, Artificial Flavor, Natamycin.

Kraft’s junkiness may not come as a huge surprise, but even Annie’s organic ranch dressing contains unhealthy seed oils, added sugar and a thickener. The ingredients list: Expeller pressed vegetable oil, water, white vinegar, apple cider vinegar, buttermilk, cane sugar, sea salt, whole egg, onion, garlic, chives, xanthan gum, parsley.

It’s so easy to make your own ranch dressing using wholesome, clean ingredients, there’s truly no excuse not to. Here’s my basic recipe for homemade ranch dressing. Click for the recipe

Roasted Cabbage

Cabbage is always delicious, even when very simply prepared with butter and garlic. But roasting cabbage certainly elevates it into a whole new level, turning the humble cabbage into a crisp, tasty, salty-spicy snack. Click for the recipe

Jicama Fries

Jicama fries make a tasty alternative to regular fries. In this version, the fries are coated in olive oil and yummy seasonings, then baked until tender. Microwaving the fries prior to baking them is optional, but keep in mind that if you don’t microwave them first, jicama fries retain some of their crunch even when baked for a long time. I tried both versions, and we all liked the microwaved fries better. Click for the recipe

Pesto Eggplant

Eggplant slices are topped with pesto sauce, then baked in the oven until tender. The result is deeply flavorful, and very easy to make! Click for the recipe

Ratatouille

My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature. Click for the recipe