It’s finally springtime and our faithful root vegetables have done their job and gotten us through the tough winter months. Now, bright green vegetables are popping up all over grocery store produce aisles, with fresh asparagus being one of my all-time favorites. I love to roast it, keep it raw and shave it into salads, steam it and grill it. I even grow it in my garden just to have my own supply in the early months of the season. This Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce is another way that I like to incorporate asparagus in a light, good-for-you pasta dish. Read More »
I’ve combined two of my favorite comfort foods – mac and cheese, and roasted butternut squash. I love how the butternut squash adds tons of Vitamin A and C, along with extra creaminess and its bright orange color, to the sauce. The delicious Hodgson Mill Whole Wheat Elbow Macaroni (Or Gluten-Free Brown Rice Elbows, if you prefer) are much more robust and better for you than regular white flour pasta elbows, and they really grab onto the cheesy, creamy sauce. It’s truly a feast for all the senses. Read More »
To make good use of these grilled vegetables, I’ve come up with a pasta salad that now ranks as one of our new summertime favorite sides. Hodgson Mill Whole Wheat Spirals are the basis of this pasta salad and do a great job of catching the vinaigrette in all of their twists and turns. I also like how the whole wheat flavor brings a hearty taste to this grilled vegetable pasta salad. Read More »
Spring is around the corner and flowers are starting to bloom. But before we all get out our barbeque grills and abandon our ovens, I urge you to roast some butternut squash and put together this pasta dish. It’s easy, delicious and full of good nutrition – from the many benefits squash contributes to all of the healthful goodness whole grains bring to the table in the Hodgson Mill Whole Wheat Penne. Besides, it has bacon in it. Read More »
Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.
This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays. Read More »
Butternut squash is often too sweet and dessert-like for me to like it in main dishes; but here; we’re getting serious with some big, bad flavors like crushed red pepper, some garlic for heat, and deep dark red chard. These flavors take this dish from quick & easy to quick, easy, and awesome. One note to the doubters: the combo of pasta and squash was new to me at first, but I’m game for pretty much any food experiment. And now I really like the combination. Cut the squash into smaller cubes if you’re unsure about it. (And finding pre-peeled and cubed squash in the fresh or frozen section is a GREAT timesaver.) Read More »