At CIA Foodies and our members’ page DISH, we embrace healthy cooking for healthy lives, whatever that may mean for you. With recipes, technique posts, and instructive videos, you’ll find the tools you need to build your kitchen confidence. Whether you follow a special diet, enjoy plant-forward dinners, or simply […]
Plant-Forward Main Courses for Holiday Entertaining
Thanksgiving is just the start of a very food-focused holiday season. And with the star of the show generally being a turkey, followed by seasonal roasts in every shape and size, if you are not a meat eater, you may feel like these dinners just aren’t for you. But we […]
Plant-Forward Ranch Dip
Makes about 1 1/2 cups Thanks to protein-rich beans and yogurt, this dip doubles as a perfect school lunch for the picky kid in your life. Pair it with carrot sticks, cucumber, bell peppers, and some multigrain crackers for an energy-packed meal. Ingredients 1 (15 oz) can white beans, drained […]
Plant-Forward, Plant-Powered—Explained at Last!
Ever since we first listed our “Plant-Powered Cooking Boot Camp” on the class calendar, I’ve been getting questions. People asked, “What does plant-powered or plant-forward cooking mean?” Really, it is a very simple concept that is deceptively hard to explain because people want to know the rules, boundaries, hard lines. […]
Preparing Fresh Garden Peas
Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]
Red Salad
Makes 8 portions Chef’s notes: The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds. If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli […]
Roasted Beets with Feta and Tangerines
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos. Ingredients Beets 3 large beets 1/4 cup red wine vinegar 1 teaspoon […]
Roasted Carrots & Parsnips With Herbs
Makes 6 servings
Roasted Curried Cauliflower
Makes 8 servings Ingredients 1 head cauliflower (about 3 lb), cored and cut into florets 1/4 cup olive oil 2 tablespoons curry powder 1/2 teaspoon kosher salt Directions Preheat the oven to 350°F. In a small bowl, whisk together the oil, curry powder, and salt until a smooth paste is […]
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Roasted Radishes
Makes 4 servings Roasting tempers the slightly bitter flavor of the radishes and brings out their natural sweetness. Give this technique a try in your kitchen to add to your repertoire of ways to serve radishes. Ingredients 2 bunches red radishes, cleaned, tops removed and sliced in half 1 teaspoon […]
Roasted Tomato Bisque
Makes 4 to 6 servings Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes. Ingredients 2 tablespoons vegetable or olive oil 1 1/4 cups diced onion 1/2 cup diced celery 1 1/4 cups diced leek […]