The following blog posts are categorized under Entrees

chili 02.27.2014

Slow Cooking Veggie Chili

  My son’s friends are coming this weekend; that means 5 tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break…

2 Spaghetti Squash Pad Thai 10.17.2013

Guest Blogger: Dr. Mark Hyman’s Spaghetti Squash Pad Thai

  Dr. Mark Hyman sent me this recipe to share today because it’s one of his favorites. He was excited to share his Pad Thai with you, and I personally…

Holli-Thompson 07.05.2013

Camille Styles Came to the Farm!

Photographer  Chelsea Fullerton and designer Jennifer Elsner joined me at our farm a few weeks ago to photograph recipes for my new website, coming later this year. Chelsea took photos…

Quinoa_Root_Veg2-CR-NL_0.jpg 04.17.2013

Quinoa with Roasted Root Vegetables and Herbs

  Quinoa is one of my go-to sources of protein and a great way to satisfy your cravings for heavier carbs like bread or pasta. Here’s a side dish that…

03.13.2013

Kale Salad in a Jar

  The winner of our contest to win The Blood Sugar Solution Cookbook, by Mark Hyman, MD is Abby White! Abby submitted this Kale, Cherry, Pistachio and Brussels Salad in a Jar to us, and it made us want to stop everything and try it.  Brussels and kale are in season right now, so grab some fresh local veggies and start mixing! Abby tells us that this salad holds up well, even when  you toss it with the dressing. I’m guessing it gives the flavors a chance to meld, and the kale and brussels time to marinate. Thank you, Abby, and thanks also to the fabulous other contestants.  We received dozens of fabulous recipes, and it was a really tough call.  The good news is that I decided to name a second place winner, who will receive a copy of my anthology, Optimism!. We’re announcing that winner soon, so stay tuned. Kale, Cherry, Pistachio and Brussels Salad in a Jar Ingredients 1 bunch of Lacinato Kale, thinly sliced 1 bunch of Brussels Sprouts, sliced into thin ribbons 1/2 cup of red onion, thinly sliced 1/4 cup of dried cherries 1/4 cup of pistachio nuts Dressed with 1 tablespoons of EVOO,…

02.23.2013

Sneaky Mom’s Meatloaf–see if they catch on…

There is something about meatloaf that active, hungry children love. This recipe is yummy, hearty, and a quick fix on those busy weekdays when the family is running around from school, to music lessons, to soccer, and everything in between. Try it out, I bet you may even make it a weekly tradition! Ingredients 1 and half pounds of organic, lean ground meat 1/2 vidalia onion 1 cup diced button mushrooms 1 egg 1/2 cup Panko bread crumbs Big handful baby spinach Ketchup to top Preparation 1. Blend all ingredients in a big bowl by hand. Add to a loaf pan or mold into loaf shape on a baking sheet. Top with ketchup and bake at 350° F for 1 and 45 hours.

vegetarian-chili 02.06.2013

Vegetarian Chili

  One of my clients assembles this dish in her slow cooker so that dinner is ready to go when she gets home that evening. The Portobello mushrooms add a…

quinoa 01.16.2013

Quinoa Salad with Arugula and Grapes, from Clean Plates Cookbook

  It’s the year of quinoa, according to the United Nations, so I chose a delicious recipe from my friend, Jared Koch’s new cookbook that he wrote with Jill Silverman…

farrow-brown rice-grains 12.20.2012

Welcome, guests, to my risotto…

  I have a long standing tradition of welcoming guests with risotto. It began when I lived in New York City, and I discovered the magic technique of stirring a…

red pepper-tomato-soup 09.25.2012

Holli’s Harvest Soup, with Carrots, Red Peppers, and Tomatoes

  I’m crazy for this easy Harvest Soup, made from the freshest ingredients, hopefully straight from your garden or farmers market. It’s all here; high Vitamin C from red peppers,…

 
 
 
 
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