more about: vegetables

What’s Your Favorite Spring Food?

After a long, freezing, snow-filled winter, spring has finally arrived in NY. Trees are blooming, sidewalk cafes are filling up, and open-toed shoes and sandals are making their debuts. And I’m seeing those eagerly-anticipated spring vegetables on restaurant menus and farmers’ markets everywhere—ramps, asparagus, fava beans, and more. I know that in other parts of the country, strawberries, radishes, and rhubarb are starting to pop up as well. After months of eating potatoes, acorn squash, cabbage, and cauliflower, it’s always a treat to indulge in something fresh that’s a sign of many more weeks of abundant, exciting produce.

 

Asparagus

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Kick-Start Your New Year: Make Kale Chips

There’s been a lot of buzz lately about kale and how good it is for you. It’s chock full of vitamin C, beta-carotene, calcium, and antioxidants. (It’s on our list of the 30 Healthiest Foods after all.) But it seems to be one of those foods that people either love or hate. Luckily, there are a couple of easy (and tasty) ways to add it to your diet.

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Kick-Start Your New Year: Add More Veggies to Your Diet for a Better Complexion

No doubt several of you made the resolution to eat healthier this year. And aside from all the benefits you normally think about when it comes to eating vegetables, there is a new study that claims they help improve your skin tone as well.

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Keep reading to find out about the study, and which foods will do the most good.

 

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Must-Have Thanksgiving Dish: Buttermilk Mashed Potatoes with Herbs and Shallots by Dash and Bella

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

Buttermilk Mashed Potatoes with Fresh Herbs and Crispy Shallots by Phyllis from Dash and Bella

Buttermilk Mashed Potatoes

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Must-Have Thanksgiving Dish: Comforting Corn Pudding from Whipped

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Comforting Corn Pudding by Caroline from Whipped

 

Comforting Corn Pudding by Caroline Lubbers from Whipped

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Must-Have Thanksgiving Dish: Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette from Cooking After Five

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette by Nicole from Cooking After Five

 

Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette from Cooking After Five

 

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Day 16: Roasted Pork Chops with Polenta

To kick off week four—the home stretch—we have Stephanie Sisco, editorial assistant in our home department. Stephanie works on a lot of our product stories and road tests, and also worked on our upcoming holiday gift guide.

This Roasted Pork Chops with Polenta recipe proves that even the simplest list of ingredients has the power to create an incredibly delicious meal.

 

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Day 14: Mushroom and Herb Strata

This vegetarian-friendly meal was prepared by Kristin Appenbrink, the associate editor of RealSimple.com and Home & Organizing blogger on Simply Stated. In addition to writing and editing for the site, Kristin is the voice behind Real Simple’s Facebook and Twitter accounts.

 

Mushroomstrata-ingredients

 

I chose the Mushroom and Herb Strata because it was one of the ones in the story that was vegetarian from the start. Or ovo-lacto vegetarian, meaning it includes eggs and dairy. I’m also a huge fan of stratas. The cutting and prep takes a little bit of time, but they are still incredibly easy to put together. And, well, they almost always include cheese. Enough said right there.

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Day 9: Chorizo and Potato Tacos with Black Bean Salsa

Today’s updated classic was prepared by executive editor Sarah Humphreys, who edits the entire magazine (meaning she reads each story at least twice, and sometimes three times). She makes sure that all the articles in an issue fit well together and that everything is well-planned out.

As soon as football season starts, I get a craving for tacos. Hard-shell tacos—the kind my mom used to make straight from an Old El Paso kit and topped with chopped dill pickles (uh huh). Crunchy, spicy, creamy, no-frills delicious. Place plate on coffee table and eat while watching game.

 

And so when it came time to pick my Month of Dinners dinner, there was really no option. It had to be the Chorizo and Potato Tacos with Black Bean Salsa. Could this Real Simple recipe satisfy those same base cravings—in an admittedly more sophisticated (and less trans-fatty) way?

 

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Day 8: Red Currant-Glazed Chicken with Spinach

Today’s update on a classic weeknight staple (chicken) was prepared by Didi Gluck, Real Simple’s beauty and health director. In addition to helping you look your best (in the least amount of time), Didi also oversees the fitness and wellness coverage in the magazine.

 

If there’s one food I’ve cooked more than any other it’s chicken. It’s healthy, it’s easy, it’s a crowd pleaser. So I love a chicken recipe—and this one did not disappoint. The preparation was simple; Because I am a rookie home cook, it usually takes me longer than the recipe says it will to make it. But the steps were so basic that I really did have dinner on the table 35 minutes from when I started. This alone was a triumph in my family’s eyes.

 

Redcurrantchicken-ingredients

 

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