The sky’s the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn’t get baked, bits of broccoli or red pepper from a party tray, zucchini that’s gone soft, wilty herbs that might be thrown out anyway… Anything is fair game. And delicious! [by Lindsey Dietz]
God is so good to us, and Thanksgiving is a great time to remember His blessings — and give thanks!
Have you begun planning your Thanksgiving menu? We — the Traditional Cooking School by GNOWFGLINS writers — want to help you by sharing our favorite simple and nourishing holiday recipes. We’ve got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. [by Jenny Cutler]
This happy accident came to be when I was trying to use up a few extra root vegetables. It’s not a stew. It’s sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. [by Lindsey Dietz]
Summer may be officially over, but in most areas of the country the late season harvest is still in full bloom. This delicious recipe isn’t a light salad, but a satisfying, nutrient-dense mixture of ingredients that touches on all the taste points of the culinary palette. In other words, it’s da bomb dot com! [by Roz Mignogna]
When I think summer, I think fresh vegetables from our garden, watermelon, grilling, swimming in the river, family, and sunshine. And marinades! Our marinades are generally very nutritious and healthy anyway, but today I’m sharing three recipes with extra flavor from essential oils. [by Tammy Trayer]
Basil plants giving you a bumper crop? Don’t let it go to waste. Prolific basil adds robust flavor to any dish. Whip up some pesto so you can enjoy this light, buttery summer sandwich. This sandwich is out of this world delicious with that other summer wonder — heirloom tomato slices. [by Katie Baldridge]