Crazy good! Crisp and refreshing with an easy red wine vinegar-oregano dressing (vegan, gluten-free)
The Garden Grazer: Ultimate Greek Chopped Salad
Asparagus and Corn Salad
Forget florets--roast the whole damn cauliflower
Hearty Beet Soup - swap veg broth for chicken stock and leave off the yogurt to make this vegan
Fill Up with Hearty, Nutritious Beet Soup
Banana Beet Smoothie | SocialCafe Magazine 4 small beets raw, peeled and cut in bite size pieces (if your blender is not strong enough steam beets first for easier blending) 1 small banana, (for a thicker smoothie use a frozen banana) 1 small green apple, chopped 1 small sweet Meyer lemon, juice only 1/2 cup fresh squeezed orange juice
Banana Beet Smoothie | SocialCafe Magazine
Beets bring bold colors and a load of antioxidants to the table. This roasted beet recipe boasts ginger, fresh herbs, and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand... Recipe: http://www.sheknows.com/food-and-recipes/articles/1000317/roasted-ginger-beets
Beets bring bold colors and a load of antioxidants to the table. This roasted beet recipe boasts ginger, fresh herbs, and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand... Recipe: www.sheknows.com/...
Roasted ginger beets
Brussels Sprouts Gratin- one of the best vegetable side dishes I've ever made!
Never Boil Corn on the Cob Throw it in the oven at 350 for 25-30 minutes. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
A new obsession. Roasted Okra – Toss w/ olive oil, salt, pepper. Roast in oven at 425 for15-25 minutes depending on how crispy you prefer. Tastes like fries! : FoodPicsGo.com
Creamy Cole Slaw-- Creamy Cole Slaw 6 c shredded cabbage 1 c grated carrot 1 c mayo 3 T sugar 1/4 c apple cider vinegar 2 tsp stone grd mustard 1 tsp celery salt salt and pepper Combine mayo, sugar, vinegar, mustard, celery salt, S, in a large bowl. Stir in cabbage and carrots. Mix well coated. Refrigerate at least one hour to let flavors meld and cabbage slightly wilt before serving
Now Things are Cookin: Creamy Cole Slaw
Avocado salad, three ways.