Even if you’re preparing a smaller Thanksgiving feast this year, the traditional spread is richer than your average dinner—which means you’re still likely to have some leftovers (and isn’t that half the fun anyway?).
How do you plan a menu that makes everyone feel included? It’s a classic Thanksgiving conundrum, but on today’s episode of Prep School, Megan Mitchell has a solution. This veggie-forward side dish works for almost everyone, including vegetarian, vegan, paleo, gluten-free, dairy-free, keto, and Whole30® diets. It’s simple to prepare, but the cashews need to ...
Don’t throw out that pickle brine! We’ve got three inventive ways to repurpose it and get the most out of every jar. In today’s installment of Prep School, self-proclaimed pickle lover Chef Megan Mitchell shows us the light.
Sure, turkey might be the usual star of the Thanksgiving table, but vegetarians can still enjoy a delectable holiday dinner without the meat.
It’s that most wonderful time of year again, when the family gathers around the table for roasted turkey, all the sides, and plenty of seconds to go around. Though the traditions of Thanksgiving have long been set in stone, preparing the meal is always open to interpretation.
Are vegetables the way of the future? Some think so, pointing to ongoing trends in plant-based eating as proof. University campuses now have sole plant-based dining halls; even Whole Foods is starting to put pea protein–based hamburger patties in their meat section—and quickly selling out of it.
Eating five to nine servings of vegetables per day might seem challenging, but not when you have a delicious and versatile source of fresh garden-grown green beans.
[schema description]As summer veggies go, fresh-steamed green beans with a sprinkle of salt are hard to beat. But this amped up version is worth a try—cook the beans until crisp-tender and toss with a nutty walnut oil vinaigrette, creamy ricotta, and toasted hazelnuts. The different flavors, textures, and colors come together beautifully![/schema]
[schema description]Wave away those cravings for thick, chewy pad thai and fettuccine alfredo—there’s a low-carb option that’s even better. Our fettuccine Wonder Noodles drink up the flavorful sauce and clock in at just 10 calories per serving (really!). Try them tossed in classic marinara sauce, topped with a simple pesto, or in this fiery Thai red curry ...
The color green goes hand in hand with the holiday—almost as much as the classic Irish-American meal of corned beef and cabbage. But you can get into the spirit with green eats that are both festive and healthy. Whether you want to cook a full-on emerald-themed meal or just throw a verdant ingredient or two ...
[schema description]Green beans and almonds are a classic combination, but never have they worked better together than in this simple, verdant soup. Here, a cup of almond flour adds a delectable dairy-free creaminess. [/schema]
[schema description]Verdant green beans, crisp snap and snow peas, and creamy purple potatoes bring a rainbow of color to this simple sauté. We like this vegetarian side dish as a substitute for the typical gloopy green bean casserole on the Thanksgiving table. [/schema]
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