Serves 6 | Ready in 1 hour
Eating colorful plant foods—from dark blue and purple to green, yellow, orange, and red—is the key to good nutrition and good skin. Take butternut squash as an example. Its brilliant orange color indicates it’s chock-full of carotenoids and vitamin C, which help protect against UV-induced skin damage.
Preheat oven to 425 F. Line baking sheet with parchment. Set aside.
Roast the squash: Peel butternut squash to reveal bright orange flesh. Thinly shave top and bottom from squash and cut down middle to form 2 symmetrical halves. Scoop out seeds and discard. Brush cut sides of squash with oil and place cut-side down on prepared baking sheet. Roast in oven for 15 to 20 minutes, or until you can almost pierce it with a paring knife.
Make the pickled red onion: While squash roasts, in small saucepan, heat rice vinegar. Pour into 1 cup heatproof glass jar, such as a canning jar, and stir in lime zest, syrup,
1/2 tsp crushed red pepper flakes, and salt. Stir to dissolve salt. Stir in onion and press down to immerse slices in vinegar. Cover and set aside. Onion can be refrigerated for up to a couple of weeks.
Slice the squash: After squash has been roasting for 15 to 20 minutes, remove from oven. On cutting board, place halves cut-side down. Using very sharp knife, carefully cut 1/4 inch wide slices crosswise into squash, being careful not to cut all the way through. Slide long spatula under sliced squash halves and return them to baking sheet. Return to oven and continue to roast for approximately 20 more minutes, or until slices are completely tender but not falling apart.
Prepare the herbed salsa: While squash continues roasting, in mini blender, combine herbs, oil, garlic, lime juice, and crushed red pepper flakes. Pulse until finely ground. Add a splash of water for thinner mixture. Add a pinch of salt, to taste, if you wish. Store in tightly covered container for up to 1 week. Makes about 1 cup.
Assemble the dish: To serve, remove squash from oven and place on heated serving platter. Spoon some pickled onions and salsa over top. Top with crumbled vegan cheese and splash with a little extra olive oil, if you wish.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.