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Tag: veggie rich

  • Roasted Beets with Lemon and Dill

    Roasted Beets with Lemon and Dill

    How to Make Roasted Beets with Lemon and Dill

    Beets may be a little messy to prepare, but they’re well worth it! They are nutrition powerouses, rich in antioxodants and shown to help fight inflammation. Oh, and they’re also delicious! Pair this flavorful side dish with a lean protein, like this Mustard-Herb Roasted Pork Tenderloin.


    15 min prep time


    1 hr cook time


    4servings


    3/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450° F. Coat a
      baking dish with nonstick cooking spray.
    2. Wash the beets, then pierce each
      beet several times with a fork and
      place in the prepared baking dish.
      Cover with aluminum foil and bake
      until a fork can pierce the beets with
      ease, about 1 hour. Remove the baking
      dish from the oven and allow the beets
      to cool for 15 minutes. Remove the skin
      and cut the beets into ¼-inch slices.
    3. Zest the lemon half (set the zest
      aside), then use a paring knife to
      remove the remaining skin and pith
      (white part) of the halved lemon. Cut
      in between the membranes to release
      the lemon segments, and then chop.
    4. In a medium bowl, combine the
      canola oil and cumin. Add the beets,
      lemon zest, chopped lemon, onion,
      dill, salt, and pepper and gently toss
      together. Transfer to a serving dish
      and serve warm.
    Veggie Rich
    Dinner
    Gluten-Free
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cups


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      340mg
      7%

    Ingredients

    black pepper
    to taste

    salt
    1/8 tsp

    fresh dill
    1/4 cup

    red onion (finely chopped)
    1/4 med

    ground cumin
    1/2 tsp

    canola oil
    1/2 tbsp

    lemon
    1/2

    fresh beets (without greens)
    1 lbs

    nonstick cooking spray
    1

  • Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    How to Make Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    This Middle Eastern-inspired recipe is brimming with varied flavors and textures thanks to toasty pearls of fregola sarda pasta, roasted vegetables (seasoned with herby za’atar), and crunchy almonds—all brought together with a smooth, nutty tahini-lemon dressing.


    10 min prep time


    25 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with  water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the remaining ingredients: Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems.
    3. Cook the pasta: Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
    4. Cook & slice the eggs: Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds.
    5. Make the dressing: Meanwhile, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until combined and smooth.
    6. Finish & serve your dish: To the pot of cooked pasta, add the roasted vegetables, almonds , cheese, dressing, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished pasta topped with the sliced eggs. Drizzle with 1/2 teaspoon of olive oil and garnish with the mint leaves (tearing just before adding). Enjoy!
    Veggie Rich
    Mediterranean
    Meal Kit Recipes
    Vegetarian
    Salads
    Main Dish
    Lunch
    Foodie
    Dinner
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      720

    • % Daily value*

    • Total Fat
      41g

      53%

      • Saturated Fat
        8g

        40%
      • Trans Fats
        0g

    • Cholesterol
      265mg

      88%

    • Sodium
      780mg

      34%

    • Total Carbohydrate
      67g

      24%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      1000mg
      21%

    Ingredients

    broccoli
    1 lbs

    red onion
    1 med

    olive oil (divided)
    2 1/2 tbsp

    za’atar seasoning
    1 tbsp

    lemon
    1 med

    garlic
    1 clove

    fresh mint
    1 bunch

    fregola sarda pasta
    2/3 cup

    eggs
    2 large

    water
    2 tbsp

    sliced almonds
    2 tbsp

    grated romano cheese
    1/4 cup

    tahini
    2 tbsp

    salt and pepper to taste
    1 pinch

  • Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    How to Make Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.


    15 min prep time


    20 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl; add the chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of water.
    2. Start the stir-fry: While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened.
    3. Finish the stir-fry: To the pan, add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
    Fiber Focused
    Veggie Rich
    Asian
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      33g

    • Potassium
      712mg
      15%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    mini sweet peppers
    4 oz

    persian cucumber
    1 med

    Apple Cider Vinegar
    2 tbsp

    sesame oil (divided)
    1 tbsp

    white miso
    1 tbsp

    water (divided)
    3 tbsp

    olive oil
    2 1/2 tsp

    tilapia or other white fish fillet
    2

    togarashi
    1 tbsp

    salt and pepper to taste
    1 pinch

  • Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    How to Make Greek-Style Pork Roast & Tzatziki with Lemon-Garlic Vegetables

    Before roasting rich pork, we’re coating it with an aromatic oil made with fresh rosemary, then serving it topped with cooling tzatziki (or cucumber yogurt).


    10 min prep time


    45 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the rosemary oil & start the pork: Preheat the oven to 450°F. F Wash and dry the fresh produce. Pick the rosemary leaves off the stems; finely chop the leaves. In a large bowl, combine the chopped rosemary leaves and 1 tablespoon of olive oil. Line a sheet pan with foil. Pat the pork dry with paper towels; season with salt (optional) and pepper. Add the seasoned pork to the bowl of rosemary oil; turn to coat. Transfer to one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.
    2. Prepare the vegetables: Meanwhile, cut the potatoes into 1/2-inch-thick rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
    3. Roast the potatoes: Place the potato rounds on a separate sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    4. Finish the pork & roast the broccoli: Meanwhile, place the broccoli florets in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted pork and arrange in an even layer. Roast 16 to 18 minutes, or until the broccoli is tender when pierced with a fork and the pork is browned and cooked through (An instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.
    5. Finish & serve your dish: Meanwhile, halve the lemon crosswise; squeeze the juice into the reserved large bowl, straining out the seeds. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To the bowl of lemon juice, add the chopped peppers and as much of the garlic paste as you’d like. Stir to combine. Transfer the roasted potatoes and broccoli to the bowl of lemon-garlic mixture. Toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Enjoy!
    Veggie Rich
    Mediterranean
    Comfort Food
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      460

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      115mg

      38%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      47g

    • Potassium
      1802mg
      38%

    Ingredients

    fresh rosemary
    1 bunch

    olive oil (divided)
    4 tsp

    pork loin
    24 oz

    baby golden potatoes
    1 1/4 lbs

    broccoli
    1 lbs

    dried oregano
    1 tsp

    lemon
    1

    sweet piquante peppers
    1 oz

    garlic
    1 clove

    salt and pepper to taste
    1 pinch

    low-fat tzatziki sauce
    1/2 cup

  • Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    How to Make Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

    For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.


    10 min prep time


    30 min cook time


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional), pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the ingredients & make the vinaigrette: Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, whisk together the chopped shallot, vinegar, mustard, and 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt (optional) and pepper if desired.
    3. Cook & finish the vegetables: In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante peppers and season with salt (optional) and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season with salt (optional) and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through (an instant read thermometer should register 145°F). Turn off the heat. Serve the cooked fish with the roasted potatoes and finished vegetables. Top the fish with the vinaigrette. Enjoy!
    Veggie Rich
    Seafood
    French
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      32g

      41%

      • Saturated Fat
        6g

        30%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      870mg

      38%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      34g

    • Potassium
      1354mg
      29%

    Ingredients

    baby golden potatoes
    1 1/4 lbs

    olive oil (divided)
    3 tbsp

    Italian seasoning
    1 tbsp

    fresh green beans
    6 oz

    mini sweet peppers
    1/2 lbs

    garlic
    2 clove

    sweet piquante peppers
    1 oz

    shallot
    1 med

    rice vinegar
    1 tbsp

    coarse Dijon mustard
    2 tbsp

    water
    1/4 cup

    skin-on salmon filet (10-oz)
    2

    salt and pepper to taste (optional)
    1 pinch

  • Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    How to Make Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    A topping of sweet apple cooked with spicy maple syrup, piquant mustard, and woodsy sage transforms simply seared chicken into the perfect winter meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.

     


    10 min prep time


    30 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & start the sauce. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip; medium dice. Combine in a large bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the mustard , maple syrup, and 1/4 cup of water. Season with salt (optional) and pepper.
    2. Roast the vegetables. Line a sheet pan with foil. In a small bowl, combine ground yellow mustard, smoked paprika, sweet paprika, garlic powder, and onion powder to create spice blend. To the bowl of prepared vegetables, add a 1/2 tsp of olive oil and season with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    3. Cook the chicken & apple. Meanwhile, pat the chicken dry with paper towels. Season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 tsp of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes, or until lightly browned. Flip the chicken and add the diced apple. Cook, stirring the apple occasionally, 6 to 8 minutes, or until the apple is softened and the chicken is cooked through (an instant-read thermometer should register 165°F). Leaving the apple in the pan, transfer the cooked chicken to a plate. 
    4. Finish the sauce & serve your dish. Add the sauce (carefully, as the liquid may splatter), and sliced sage leaves to the pan of cooked apple. Season with salt (optional) and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the apple is thoroughly coated. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce and apple. Enjoy!
    Fiber Focused
    Veggie Rich
    Comfort Food
    Cooking for 1 or 2
    Dinner
    Foodie
    Meal Kit Recipes
    Main Dish
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      450

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      660mg

      29%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        24g

    • Protein
      39g

    Ingredients

    fresh Brussels sprouts
    4 oz

    carrot(s)
    3 med

    purple top turnip
    1 med

    apple
    1 med

    fresh sage
    4 g

    Dijon Mustard
    1 tbsp

    spicy maple syrup
    1 1/2 tbsp

    water
    1/4 cup

    ground yellow mustard
    1/2 tsp

    sweet paprika
    1/2 tsp

    smoked paprika
    1/2 tsp

    onion powder
    1/2 tsp

    garlic powder
    1/2 tsp

    olive oil (divided)
    1 tsp

    boneless, skinless chicken thighs
    3/4 lbs

    salt and pepper to taste (optional; added salt not included in Nutrition Facts)
    1 pinch

  • Fennel, Radish, and Orange Salad

    Fennel, Radish, and Orange Salad

    How to Make Fennel, Radish, and Orange Salad

    This colorful salad is full of surprising flavors—sweetness from the orange, richness from the fennel, and a little bit of spice from the radish and arugula.


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk together the vinegar, oil, honey, salt, and pepper in a large bowl. Add the oranges, fennel, radishes, and mint; toss until well mixed.

    2. Serve over a bed of arugula.

    Veggie Rich
    Fiber Focused
    Mexican/Southwestern
    Latin American
    Salads
    Vegetarian
    Sides
    No Cook
    Foodie
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g

    • Protein
      2g

    • Potassium
      520mg
      11%

    Ingredients

    sherry vinegar
    2 tbsp

    olive oil
    2 tbsp

    honey
    1 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    navel oranges (peeled and cut into wedges)
    2 (about 1 1/2 lbs total)

    fennel bulb (halved, cored, and thinly sliced)
    1 large (about 1 lb)

    radishes (thinly sliced)
    6 whole

    chopped fresh mint
    1/4 cup

    baby arugula
    5 oz (about 6 cups)

  • Thanksgiving Winter Salad with Champagne Vinaigrette

    Thanksgiving Winter Salad with Champagne Vinaigrette

    How to Make Thanksgiving Winter Salad with Champagne Vinaigrette

    Brighten up your holiday feast with this colorful salad! Blue cheese, pomegranates, and hazelnuts add interesting flavor and crunch to this seasonal salad, making it deliciously easy to add more vegetables to your holiday plate.

    This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 6 servings and can be found here.


    10 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the champagne vinegar, lemon juice, honey, salt, pepper, chives, and oil until well combine. Or, add ingredients to a jar with a tight fitting lid and shake until combined.
    2. In a large serving bowl, combine the salad greens, blue cheese, pomegranate seeds, and hazelnuts. Toss with the dressing just before serving, or serve with dressing on the side.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Dinner
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      150mg
      3%

    Ingredients

    champagne vinegar
    3 tbsp

    lemon juice
    2 tbsp

    honey
    1 1/2 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    fresh minced chives
    3 tsp

    walnut or olive oil
    1/3 cup

    salad greens
    10 cup

    crumbled blue cheese
    3 tbsp plus 1 tsp

    pomegranate seeds
    1/3 cup

    chopped hazelnuts
    2 tbsp

  • Thanksgiving Green Beans with Cranberries and Hazelnuts

    Thanksgiving Green Beans with Cranberries and Hazelnuts

    How to Make Thanksgiving Green Beans with Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole. If you can’t find hazelnuts, sliced almonds, walnuts, or pecans work just as well.

    This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 16 servings and can be found here.


    10 min prep time


    3 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, combine the oil, nuts, cranberries, salt and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    2. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegetarian
    Vegan
    Sides
    Quick & Easy
    Holidays & Entertaining
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    fresh green beans (trimmed)
    1 1/4 lbs

    olive oil
    2 tsp

    chopped hazelnuts
    2 1/2 tbsp

    dried cranberries
    2 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    zest of 1 lemon
    1

  • Easy Middle Eastern Green Beans

    Easy Middle Eastern Green Beans

    How to Make Easy Middle Eastern Green Beans

    This dish is inspired by a Lebanese dish called loubieh. It’s simply green beans and grape tomatoes cooked with a just-right amount of extra-virgin olive oil and seasoned with cinnamon and sea salt. It comes together quickly and can easily be made while the rest of your meal cooks. Pair it with a simple protein dish, like this Balsamic Glazed Salmon, for a quick and easy weeknight dinner. 

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    6 min prep time


    12 min cook time


    2servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium heat. Add the green beans and tomatoes, cover, and cook until the green beans are tender yet crisp and the tomatoes are fully softened, about 10 minutes. Toss with tongs a couple of times throughout the cooking.

    2. Sprinkle the vegetables with the cinnamon and salt. Toss to combine, and then serve.

    Veggie Rich
    Mediterranean
    Vegetarian
    Vegan
    Sides
    Cooking for 1 or 2
    Budget Friendly
    Quick & Easy
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    Nutrition facts

    2 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      240mg
      5%

    Ingredients

    extra virgin olive oil
    2 tsp

    fresh green beans (stem ends trimmed)
    8 oz

    grape tomatoes
    1 cup

    ground cinnamon
    1/4 tsp

    salt
    1/8 tsp