This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: …
Looking for fewer carbs this holiday season or have gluten-sensitive family members? Well look no further because this gluten-free cauliflower stuffing is an absolutely delicious side dish, you’ll be competing for seconds and thirds. With all the same scrumptious flavors of the traditional bread stuffing, …
This kale pesto is super easy to make and is great for salads, toast, or sandwiches. Try it with our Kale Pesto Pasta recipe! This recipe calls for a food processor (or blender), baking trays, and using the oven. While you can substitute the kale for spinach, the roasted kale brings out a rich flavor.
- 4 cups of kale, rinsed and dried
- 3 garlic cloves, peeled and whole
- 1 Tbsp olive oil
- 1 Tbsp raw almonds or pine nuts
- 5-7 fresh basil leaves
- 1 tsp salt & sprinkle of black pepper
- Preheat the oven to 350°F (or 176°C)
- Remove kale from stems, rinse, dry, and shred with hands. Spread kale out onto a baking sheet
- Peel garlic cloves and add to a baking sheet
- Mix olive oil over the kale and garlic, incorporating well. Place the baking tray in the oven and bake for about 10-15 minutes or until the kale is just about crispy
- Remove tray from oven and add kale, garlic, almonds (or pine nuts), salt, pepper, and basil to a food processor or blender and blend until it is thoroughly mixed
- Store in a jar in the refrigerator for up to 1 week
Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.
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This recipe for Hearty Banana Bread is vegan-friendly and a healthy way to get your sweet tooth satiated without sacrifice! Ingredients Hearty Banana Bread 1 Tbsp ground flaxseed + 2.5 Tbsp water, combined 3 medium ripe bananas 1/4 heaping cup almond butter or peanut butter …
Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone!
Food processor or immersion blender, serrated knife, baking sheet, peeler
Roasted Butternut Squash Soup
1 large butternut squash
Optional: thai chili pepper, lime juice, cilantro, baguettes
Begin by preheating the oven to 400ºF
Peel the outside of the squash and discard the skin. Cut the top of the squash off and then cut in half. Remove the seeds from the core. Cut the squash in large cubes. Place the cubes on the baking tray, lightly coat with olive oil, salt, and pepper.
Bake in the oven for 25-40 minutes, rotating halfway through. Prick with a fork to ensure the squash is soft and tender.
Once baked, let cool for 10 minutes. After, add the squash to a large stovetop pot or a food processor and blend until creamy and smooth. Transfer to a stovetop pot and set heat to low. Adjust flavor with more salt and pepper as desired. Stir and simmer for 5 minutes.
Alternatively, you may add ¼ c. coconut milk, 2 tsp. Lime juice, ¼ tsp Thai chili flakes, 1 tbsp minced cilantro, or green onions for another flavor profile.
Serve with homemade sourdough or crackers and enjoy.
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Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night. Prep time: 40-50 minutes Serves: 7-10 Ingredients Roasted Carrot Hummus …
1 yellow/brown onion, diced
4 carrots, chopped
4 celery stalks, chopped
1 large zucchini, chopped
2 cloves of garlic, minced
1/4 small cabbage, chopped
1 (28 oz) can of diced tomatoes
1 (15 oz.) can chickpeas or white beans
1 Tbs vegetable or olive oil
10 c. water or vegetable broth
2 tsp. kosher salt
Black pepper to taste
2 c. pasta
***If you don’t have zucchini or cabbage you can substitute with peas or greens beans and kale
Optional: Pasta, toasted bread, crackers
- Mince the garlic. Finely dice the vegetables into bite-sized pieces
- Add oil to a large pot and turn heat on high. Add the garlic and vegetables to the pot and lightly sauté in the oil for 2-3 minutes
- Add salt, pepper, and water to the pot. Cover and bring to a boil. Reduce to a simmer and cook for one hour.
- Return the soup to a rolling boil and add the pasta. Wait for the soup to return to a boil once the pasta has been added. Then simmer for another 20-30 minutes until pasta is cooked
- Garnish with a sprig of parsley and enjoy with crackers or bread.
Leftovers can be stored in the refrigerator for up to 3 days, or you can freeze some of the soup for up to two weeks and reheat it in a pot for later enjoyment. **If your protein sources come from meat, some chicken wings or a leg can be added to the soup instead of beans. Add the chicken with the vegetables during the first hour of simmering. Remove the chicken before adding the pasta. Remove the chicken skin & bones, shred the meat and return to the soup after the pasta has cooked.
NOTE: If you’re not adding the pasta, only use 7-8 cups of water.
Yields: More than expected!