Recipes

The food we eat is what powers our bodies—the better we eat, the better we look, feel and perform. Yet less than five percent of Americans are getting the recommended amount of fiber per day—a vital nutrient that can do many things from regulating blood sugar to lowering cholesterol to creating a healthy gut.

The Fiber Effect by Nichole Dandrea-Russert, MS, RDN provides everything you need to learn about the vital role fiber plays in your body and your guide to meeting your daily fiber needs and so much more. The Fiber Effect also includes easy meal plans and recipes to get you started. Check out one recipe below. Continue reading →

Plant Based Cooking Made Easy is the exciting new cookbook from Jill and Jeffrey Dalton, the creators and host of The Whole Food Plant Based Cooking Show on Youtube. Plant Based Cooking Made Easy features over 100 life-saving, whole food plant-based recipes that are gluten-free, refined sugar & oil free, low in sodium, and full of scrumptious flavors. Enjoy a recipe featured in the book below!

 

Like the name implies, these cookies have a little bit of everything from the pantry in them. This recipe is inspired by a recipe my Grandma used to make, which she called “Cowboy Cookies.” They were a basic oatmeal cookie to start, but she then added whatever she had left over in the pantry, like a handful of raisins, the remnants of a bag of shredded coconut, walnuts, and sometimes even potato chip crumbles! I used to absolutely love them when I was young. This version has so many textures and bursts of flavor all while delivering a dense nutritional kick. Continue reading →

Plant Based Cooking Made Easy is the exciting new cookbook from Jill and Jeffrey Dalton, the creators and host of The Whole Food Plant Based Cooking Show on YouTube. Plant Based Cooking Made Easy features over 100 life-saving, whole food plant-based recipes that are gluten-free, refined sugar & oil free, low in sodium, and full of scrumptious flavors. Enjoy a recipe featured in the book below!

 

Zucchini noodles, known in the plant-based world as Zoodles, are a great alternative to regular pasta, especially if you are looking for a gluten free option. They can be used for all kinds of noodle-based dishes and pack a ton of texture and nutrition into this Thai flavored recipe. The longer the zoodles sit in the sauce the more flavor they absorb, so Zoodle leftovers are always a treat! Continue reading →

Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, The Dirty Vegan Cookbook, Revised Edition by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–The Dirty Vegan Cookbook is a celebration of all the amazing tastes and dishes available to those on vegan diets. Enjoy a recipe featured in the book below!

 

Some people like to get complicated with recipes like ratatouille, but not me. My approach has always been to create recipes and make dishes that taste fancy, while remaining simple to prepare and serve. With culinary shortcuts and by using certain easy techniques in vegan cooking, I am able to create complex flavors without getting too complicated in the kitchen. Let’s face it: eating and savoring the food that you make, with your guests, is a much more enjoyable use of your time than spending way too many hours in food preparation. This ratatouille recipe tastes so flavorful, and better yet, it pretty much makes itself once you let it simmer. It is also one of those recipes that will fill your house with wonderful and delicious scents. Be careful—you might attract the whole neighborhood with this one! Continue reading →

This is a fun and different take on the classic apple pie, adding a sweet pecan glaze to the “bottom” crust.

For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.

 

Upside-Down Apple Pie
Serves 12 Continue reading →

This dish can be served as a side dish, but is also hearty enough to be a vegetarian main course if you swap out the chicken stock for vegetable.

For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.

 

Farrow with White Beans & Kale
Serves 4 Continue reading →

Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, The Dirty Vegan Cookbook, Revised Edition by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–The Dirty Vegan Cookbook is a celebration of all the amazing tastes and dishes available to those on vegan diets. Enjoy a recipe featured in the book below!

This recipe was inspired by a muffin I saw in the bakery case at a coffee shop, which a friend of mine would often get with her coffee. I veganized the muffin based on the flavors that she described; having been a former pastry chef and owning my own vegan bakery really comes in handy! When I asked my friend to try my vegan version, she could not believe how much my recipe tasted like the one she would buy at the coffeehouse. Continue reading →

This versatile muffin recipe can be made at any time of year with fresh or frozen fruit, and is a perfect way to highlight whatever fruit is in season.

For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading →

This dish is a great way to utilize the surplus of zucchini that always seems to come about in mid-summer. At my house, we typically serve these as appetizers to a summer meal out on the patio or as a side to grilled marinated venison steaks, but feel free to pair them with any dish that needs a savory side.

For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading →

It seems like everyone has their own special recipe for cucumber salad, and after a summer of cookouts and barbeques, all those mayo-based salads can start to feel a bit redundant and heavy. That’s where this dish shines: the combination of rice wine vinegar and fresh fill gives it a very refreshing quality that makes for a perfect summer side that goes with practically anything.

For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading →