Traditional in many Middle Eastern countries, hummus is usually made with chickpeas, but I use white beans here for a change of pace. It’s delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower, and green beans. Partner it with olives, pita bread, and stuffed grape leaves.
Winter is the peak season for hearty root vegetables. Roasting turnips until golden and tender enhances their flavor.
Sweet and savory carrot fries are a vitamin-packed, less starchy substitute for potatoes. You may also use beets or celery root to make these fries.
I’m still eating soup this winter and this Lazy Day Soup has been a big hit here at Tiny New York Kitchen. It’s easy to make and is perfect for next day lunch.
Brussels Sprout Slaw will look and taste great on your holiday table! You may want to use baby sprouts. Make a day ahead to ease your holiday cooking.
This decadent side dish is a cherished Thanksgiving tradition. Green Bean Bundles is so easy to make and is served in already made portions.
Fresh Brussels sprouts have the nutty flavor of kale and become tender and crunch when shaved. Add sweet roasted squash, walnuts, and pickled shallots, and you have a healthy, multisensory treat. To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.
No slicing, no chopping, no boiling. Roasted Turmeric Carrots is an easy Mediterranean side dish that makes a colorful and tasty dinnertime statement with barely any effort.
Quinoa Stuffed Winter Squash is packed with minerals, antioxidants, and whole grains.
I’ve had a bumper crop of tomatoes this year and love to make this easy soup. All you need is a blender or food processor. I typically use a hand blender for this recipe, but you don’t have to. Be careful with the amount of salt you add. I recommend that you start out with a quarter teaspoon of salt and adjust if you decide to after tasting it several times.