roasted romanesco

The other day, I saw some of the most beautiful veggies at the co-op: bright yellow cauliflower and vivid green romanesco.  I grabbed one of each, along with some red bell peppers and a red onion, with the intention of roasting them all together. Continue reading “roasted romanesco”

Pumpkin-Red Pepper ‘Hummus’

This is a really neat alternative to regular hummus, especially in the fall.  It’s pumpkin-y with a hint of red pepper and garlic–very savory!  I like it with multigrain pita chips!

Pumpkin-Red Pepper “Hummus”

(adapted from Sandra Lee Semi-Homemade, Sept/Oct 2011)

1 15-ounce can pumpkin puree

2 red bell peppers

2 cloves garlic, minced

1/2 C walnuts, toasted

1 tsp salt

2 tbsp extra-virgin olive oil

Place red peppers under the broiler, char until skin on all sides is almost black and wrinkled.  Immediately place both peppers into a glass bowl and cover with plastic wrap.  Set aside.

Place pumpkin puree, minced garlic, toasted and chopped walnuts and salt into a blender or food processor.  Once cooled, peel skin from red peppers and roughly chop.  Place peppers and olive oil into blender or food processor.  Pulse until consistency is smooth and uniform.  Add more olive oil or water if necessary.

Nutritional Information: per 1/4 cup

62 cal, 8.73g fat (.88g sat), 0g cholesterol, 422 mg sodium, 7g carbs, 3.6g fiber, 2.46g protein

Hot Winter Salad with Kale

Hot Winter Salad with Kale (Deliciously G-Free)


2 T olive oil

1 lb kale greens

2 red bell peppers, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 15-ounce can red light kidney beans

1 avocado, diced or 1 C pureed cooked acorn squash

  1. Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
  2. Add kidney beans and avodcado.

Nutritional Information:

4 servings

Cal: 413

Fat: 14 g

Protein: 18 g

CHO: 58 g

Fiber: 18 g