by Catherine McConkie, NC | May 28, 2016 | Recipes, Tips
Zucchini Noodles with Kale Chimichurri and Toasted Walnuts Serves 4 This week the hospital garden was flush with kale for the garden giveaway and I was feeling, truthfully, a bit ho-hum at the prospect of demo’ing another saute or raw salad. Suddenly chimichurri...
by Catherine McConkie, NC | Apr 25, 2016 | Recipes, Tips
Recent conversation came up around Eating the Rainbow so I thought it would be fun to develop a series of recipes based on color. This one represents one of my interpretations of green; a yummy one pan, veg-centric, dish that comes together in under 15 minutes. 2...
by Catherine McConkie, NC | Mar 25, 2016 | Recipes, Tips
Classic fried rice gets a refined carb makeover by swapping white rice for finely chopped cauliflower. Almost any seasonal vegetable add-in will do…simply toss in whichever veggies are on hand and in minutes you’ll have a colorful and nutritious, filling, one pan dish...
by Catherine McConkie, NC | Mar 25, 2016 | Recipes, Tips
A favorite breakfast or snack of mine is avocado on whole grain toast. Much of the time it gets topped with scrambled egg to which I’ve added shredded cabbage, scallion and a drizzle of sriracha. But diced pepper, zucchini, kale, almost any veggie and/or fresh...
by Catherine McConkie, NC | Mar 25, 2016 | Recipes, Tips
domingoproducefl.com Budget friendly and protein packed, tofu is another one of those template foods; a blank slate just waiting for your flavor instructions. This vegetarian dish uses curry to provide an anti-inflammatory hit in addition to deep, rich taste. Better...
