By Lauren Wacaser
Sometimes I plan on making a salad for dinner but then the temperature drops just enough to make me want something warm. “Cooked salad” has become my new seasonal term.
Saute mixed greens like spinach and kale, shredded carrots, lentils, red bell peppers, mushrooms, and some red onion just until veggies are soft but still have a little bite. Drizzle your favorite dressing or vinaigrette over the top and serve.
People who watched Blue Zones heard a lot about purple sweet potatoes and they are now becoming much easier to find in grocery stories in the Upper East Side of Texas. I’ve paired them with regular sweet potatoes, roasted Brussels sprouts, and barbecue seitan.
The delicious green beans and chickpeas bowl came together with leftovers. A budget-friendly meal, I cooked frozen green beans and tossed with a beautiful lemon vinaigrette. From the pantry, I grabbed a can of chickpeas and chopped up some leftover onions and bell peppers I had from the fridge. I remembered that I also had a “spicy butternut squash & chickpea” blend in the freezer as well. In a large skillet, I sautéed everything up until crispy and tossed with our favorite enchilada sauce. I added vegetable protein but I think turkey sausage would do really well with this dish.
Find more recipes and videos by Lauren Wacaser on the Facebook group “Let’s Eat Well.”