Loaded with veggies, this spiralized sweet potato vegetable noodles recipe—our healthy take on a traditional carbonara recipe—achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.
We love frittata recipes for weeknights because they are the ultimate no-fuss healthy dinners. In this gorgeous, healthy chard and chorizo frittata recipe, we add convenient shredded frozen hash browns to keep it hearty. Finish cooking the eggs under the broiler to turn the top of the frittata a lovely golden brown.
This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don’t have added salt to help keep sodium in check.
In this lovely vegetarian green bean salad recipe, eggs are baked over a bed of saucy beans in ovenproof bowls or ramekins. (The runny yolk mingles deliciously with the melted butter.) The dish uses a combination of green beans in the pod plus a cup of the beans shelled out—known as “shelly beans”—or baby lima beans or crowder peas. Crowder peas are any variety of field pea, such as a black-eyed pea.
Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.
A couple decades ago, some forward thinking individual(s) decided to put on a holistic management course within the agriculture community, and whoever you are/were, I thank you. The output of that re-think of industrialized ag can be seen in the successes and influence of Ron Hamilton (Ep. 4), Peter Lundgard (Ep. 47), and featured in this one [and long overdue at that], Don Ruzicka of Sunrise Farm.
I find myself lacking the adequate supply of positive adjectives to adequately describe Don and his approach to sharing his experience in the world of food production – but I’ll try a few: he’s passionate, gentle, kind, generous, and vastly underrated in terms of his profile in the broader food community. The foods folks like this produce should be the brands that matter in the food industry – in this case not just because of animal handling practices, but because of philosophy and approach to land stewardship in general. We’re partly on the way down that road of producer becoming rock star in Alberta, but I think there’s some consumer flushing out to do of what’s good marketing, and where best practices are being reinvented – a motivator for me personally to keep visiting farms and asking questions with a camera rolling. Don’s the real deal.
This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.