This curried bone broth recipe is great enjoyed as a nourishing hot drink or use it to enhance your favorite Indian flavored soup, rice dish or dahl. You can basically use it to replace the vegetable or chicken broth in any recipe where you want to add additional Indian flavors. If you're not in the mood for Indian, just leave the spices out and you'll have a traditional rich tasting chicken bone broth.
Rich, hearty and full of homemade flavor. I think that's the best way to describe this warming stew. I love the addition of shiitake mushrooms, have been studied for their ability to support the immune system and fight of cancer, and collard greens, which are a southern staple and provide anti-inflammatory properties and digestive support. Serve this stew over cooked farro, wheatberries or barley for a filling one pot meal.
I love making this recipe during the holidays, but honestly it's good any time of the year. They are easy to make and package nicely into gifts for friends and family. Plus the dark chocolate, goji berries, pistachios and ginger are rich in antioxidants.
This dish is one of my all time favorite go-to Thanksgiving side dishes. Caramelization happens on the surface of the vegetables during the roasting process, which brings out the natural sweetness in the onions, apples and brussels sprouts.
This salad is super refreshing. I especially love making it for Thanksgiving because it balances out traditional side dishes that tend to be super filling and heavy.
My mom is famous in our family for making the sweet potatoes for our Thanksgiving feast. Her version is reminiscent of traditional sweet potato casserole, but she uses high quality ingredients that have a lot less calories.
This recipe has a lot going for it. The creamy polenta makes up the base of the dish, which is simply the Italian version of Southern grits, made from course ground cornmeal. The ragout is a flavorful mix of white beans, shiitake mushrooms, kale, tomatoes, herbs & parmesan cheese.
If you love Thai flavors, coconut milk, shiitake mushrooms and bok choy, then you'll love this soup! It was the perfect dish to demonstrate at the outdoor kitchen at the Atlanta Botanical Garden this past weekend. The weather was rainy and cool - perfect for a warming bowl of delicious flavors.
This Memorial Day weekend I will demonstrate how to make this unique and delicious side dish, using two different types of fresh basil (Purple Ruffle and Mammoth) from the edible garden at the Atlanta Botanical Garden.
This soup reminds me of my mother. She discovered a version of it many years ago after taking a trip to Mirival Resort and Spa in Arizona. I first tasted her version around that time and have since put my own creative spin on it. The flavors of butternut squash and apple go so well together, but I like them even better when matched with a bit of curry powder, tangy lemon juice and Greek yogurt for garnish.