Spinach with Chickpeas
March 7th 2011By Eating Well
Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
Roasted Winter Vegetables with Cheesy Polenta
March 7th 2011By Eating Well
Creamy polenta laced with sharp Parmigiano-Reggiano makes a savory bed for sweet roasted vegetables. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Complete the meal with a salad of assertive winter greens.
Roasted Savoy Cabbage with Black Bean-Garlic Sauce
March 7th 2011By Eating Well
Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.
Roasted Asparagus Salad with Citrus Dressing
March 7th 2011By Eating Well
The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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