Over the past year, this group of bloggers has highlighted
a different seasonal vegetable every quarter.
I made with with a mix of two different dals — moong (yellow split lentil) and masoor (red lentil) along with couscous and a mix of
different seasonal vegetables — green beans, baby carrots, and cauliflower.
Not exact matches
I roast
different vegetables in the oven, usually it's an assortment of
seasonal vegetables that I randomly pick.
I like to roast
seasonal vegetables and serve them with
different dips.
Minestrone is one of those
seasonal soups that can be made a million
different ways depending on what
vegetables you have on hand.
Lunch: Usually a salad with quinoa, avocado, kimchi, roasted
seasonal vegetables, seeds, lemon and
different oils like grapeseed, olive, and white wine vinegar.
This light,
seasonal dish offers a mix of nutrient - dense
vegetables, and
different textures — providing energizing nourishment, without overloading your digestive system.
A few years ago, I had the idea to use
seasonal root
vegetables like turnips and sweet potatoes as a base for a «stuffing» and experimented with
different mixtures and ratios until I found this one.
I've also done them with pumpkin as well as sweet potatoes -LCB- you use the same recipe for both, just a
different pureed
vegetable -RCB-, and yes, those were delicious &
seasonal.