Za’atar Roasted Green Beans with Green Harissa are the perfect side to any dinner on chilly nights. Green beans are roasted with herbacious za’atar, some sliced shiitake mushrooms, avocado oil, and pink salt. Then, drizzle with spicy green harissa, and top with sliced almonds and pomegranate seeds. This will definitely be the talk of any Thanksgiving menu!
If there is one thing that is absolutely my winter time staple, it is roasting all of vegetables. I swear, roasting a vegetable automatically makes it taste 10 times better, you know? And so, if you have some picky eaters in your family unit, might I suggest roasting all of the veggies.
Yes yes there. I said it.
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Pump up your Monday and squash the competition. These colorful bowls are just perfect meal prep for the week!
Here’s the thing. This bowl is bordering between grain bowl and salad. And, right now, because I am feeling virtuous, I am going to call it a salad. Here’s the thing, I love salad, but salad with iceberg lettuce and weird dressing? No, I do not love that kind of salad. What’s worse is a salad that is wilted before I even put the dressing on! No thank you! Whenever I make salads, I make them big, colorful, full of different veggies, and I always finish them off with cheese. Always.
Continue reading “Miso Maple Glazed Squash with Brown Rice and Brussels Slaw”
Resolution of the week: eat more color.
And it starts with these beautiful purple eggplants.
I know eggplant is not the most colorful veggie, but, after a couple of weeks of beige foods, brown foods, and… COOKIES, my body is so ready for a change. While I miss the little baked goods (it was as gluttonous as it was glorious) I can just feel my body cry out for all things veg.
But, then again, my name is the Cutting Veg
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