Author: resourcefulkitchen

Quinoa Tabbouleh

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In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course. Continue reading →

Thursday Evening Extra: Carrot Greens Pesto

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I purchased a beautiful bunch of carrots at the farmers’ market this afternoon, and I was about to trim off the greens and throw them away when I decided to look online and find out if there were any good tips for using them. I came across this post by blogger Ned Raggett, and thought the suggestion for Carrot Green Pesto sounded the most promising. Continue reading →

Butternut Squash and Leek Risotto

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For me, risotto is comfort food. I love how the rice starch gives risotto a creamy texture without the addition of butter, milk or cheese. I had some leftover roast chicken, so I added chicken to this recipe, but you could just as easily make it vegan by omitting the chicken and substituting vegetable broth for chicken broth. Continue reading →

Maple Flax Granola

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This tasty granola is packed with Omega-3s, antioxidants, protein and fiber. It can be eaten with almond or rice milk as a breakfast cereal or sprinkled over fresh fruit or vegan yogurt for extra crunch. Continue reading →

Very Veggie Marinara Sauce

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This recipe for marinara sauce makes enough for several meals. I tend to freeze it in one-meal portions and then defrost for a quick weeknight meal or to use in place of commercial spaghetti sauce. Continue reading →