A French classic, tapenade, made by whirring black olives with anchovies and fresh thyme, is a fine dipping sauce for green beans, sugar snap peas, snow peas, or carrots.
Sometimes the simplest recipes get overcomplicated as more and more versions are made. For this carrot-ginger soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded, fresh carrot flavor. Using a mixture of ginger products, we were able to get bright, refreshing ginger flavor with a moderate kick of heat. Finally, for a smooth texture without the fuss of straining, we added a touch of baking soda to help break down the carrots and ginger, producing a silken creamy result.
Butternut squash makes a wonderful substitute for pasta thanks to its structure. This simple dish allows the squash noodles to shine in a Sage Brown Butter sauce. Ready in less than 30 minutes, this makes a wonderful cool weather side or main dish.
Butternut squash is great for spiralizing. It produces firm noodles which can be roasted and added to most any sauce as one would prepare pasta. It roasts in about 5-7 minutes and once combined with a sauce is ready within 10 minutes.
Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!