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Beans, Grains, & Vegetables

Category: Beans, Grains, & Vegetables

white plate on an orange place mat with one Belgian waffle, a slab of butter, and a knife and fork

Soaked Gluten-Free Blender Waffles (pancake option!)

Spring Quinoa Salad

Spring Quinoa Salad

FREE Video: How To Roast Beets

FREE Video: How To Roast Beets

Cold mornings + hot, steaming bowls of oatmeal = cozy breakfast perfection. Oatmeal is one of those beautifully simple foods you just can't go wrong with. So maybe it's time to jazz up your plain-Jane oatmeal... I've even included a few "no oat" options for you grain-free folks that are still just as nourishing and comforting. Here are a few good ideas!

33 Nourishing Oatmeal {and N’Oatmeal} Recipes

Rhubarb Salsa | Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies. But my favorite use for rhubarb isn't a sweet dessert, though -- it's this scrumptious rhubarb salsa. | TraditionalCookingSchool.com

Rhubarb Salsa

Asparagus Leek Bisque: A Seasonal Soup For Spring | A spring soup recipe that celebrates the hard work of growing asparagus in your garden! You'll enjoy every mouthful of this creamy, delicate, and easy bisque that can serve as an appetizer or main course! | TraditionalCookingSchool.com

Asparagus Leek Bisque: A Seasonal Soup for Spring

Garlic Scape Pesto | Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic, which should be snipped before the flowerheads mature. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. | TraditionalCookingSchool.com

Garlic Scape Pesto

Pickled Radish Pods | Radishes are a favorite crop in our homestead garden. They are easy to grow and we enjoy the many heirloom varieties available. Occasionally I plant more than we can eat or harvest to preserve for later, so I allow them to go to seed. The radishes produce beautiful little flowers and seed pods perfect for a garden snack! | GNOWFGLINS.com

Pickled Radish Pods

Cottage Radish Salad | The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That's how this salad was born. :) By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! | GNOWFGLINS.com

Cottage Radish Salad

Crispy Deep-Fried Parsnip Strings | The lowly parsnip... Maybe you think you don't like them? With one last quart of home-rendered, grass-fed beef tallow and several pounds of parsnips on my hands, I knew just what to do: deep fry them! Serve instead of French fries, add to salads for extra crunch, or eat them alone as a snack. | TraditionalCookingSchool.com

Crispy Deep-Fried Parsnip Strings

Sprouted Hummus in 3 Delicious Flavors | Hummus is one of my favorite snacks -- and it makes great lunch box food, too! We love to eat it with veggies or crackers, spread on a sandwich, or even right off the spoon! I prefer to sprout my garbanzo beans to improve their digestibility. Here's our delicious, basic, creamy, sprouted hummus recipe, plus 3 of our favorite hummus flavor variations. | TraditionalCookingSchool.com

Sprouted Hummus in 3 Delicious Flavors

Simple breakfasts are always a win in the kitchen, and an oatmeal bake fits the bill! Most of the mixing is done the night before, so in the morning all you have to do is add the last few ingredients while the oven preheats. Hearty oats, fresh apples, warm spices, baked till golden brown -- this is the perfect breakfast on a cold winter morning.

Soaked Apple Spice Oatmeal Bake

Mediterranean Stuffed Grape Leaves {Dolmas} | Stuffed grape leaves are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them. We would eat off them for days, if they lasted that long! | TraditionalCookingSchool.com

Mediterranean Stuffed Grape Leaves {Dolmas}

Why We Steam Kale and Other Greens | Nutritional powerhouses like kale, collards, spinach, chard, and beet greens all contain oxalic acid, which binds with calcium and other minerals (like magnesium and iron) in order to be excreted from the body. Calcium and magnesium are precious minerals our bodies need to function and grow properly. The good news is: oxalic acid is easily reduced by steaming, boiling, or wilting the leaves of any of these vegetables. | TraditionalCookingSchool.com

Why We Steam Kale (and other dark leafy greens)

A festive Russian gathering always includes a lineup of chopped salads. Make this yummy probiotic potato salad a meal of its own, or serve it with a cup of soup and crusty bread!

Russian Probiotic Potato Salad

Is there anything easier than a bowl of cereal for breakfast? No cooking, no waiting -- just pour the cereal, pour the milk, and chow down! Make up a batch (or 2 or 5!) of these deliciously nourishing granola recipes, then sit back and savor a bowl of granola any time of day.

The Great Granola Round-Up: 31 Deliciously Nourishing Recipes!

Is there anything more exciting than the brimming farmer's markets and gardens of spring and early summer? In this round-up, we'll share the best and brightest ways to use your farmer's market, foraging, and garden finds. May these recipes and possibilities make your springtime even more glorious!

41 Exciting Ways To Use Spring Produce

Leftover Corn Skillet

Leftover Corn Skillet