This Saffron Risotto is inspired by the Milanese versions that are lighter, omitting the heavy cream. It’s simple, luxurious, brightly colored and rich in flavor. The vegetable topping is versatile so use whatever fresh seasonal vegetables you have on hand to great this delicious topping.
This salad is perfectly balanced with the exotic blend of ginger and sesame. It’s super versatile and quick to prepare. You can use as many vegetables as you like to turn this into a full vegan meal or add your favorite meat/protein.
Sometimes I add cooked shiitake mushrooms, peppers or bok choy for added texture. Whatever vegetable I have in the refrigerator or garden does the trick. Below is the standard version I make because I generally have all these vegetables at the ready.
Note: Not all soba noodles are gluten free. Look for 100% buckwheat soba noodles when shopping.
Swiss Chard is a vegetable that I keep in my garden year round and I am always trying to find delicious ways to use it up. Swiss Chard is packed with potassium, iron and fiber and it's a bit sturdier than spinach and holds together well in a sauté recipe like this one. The use of anchovy paste here really add a different dimension to this recipe along with the herby flavors of my Healthy On You® Thyme in Tuscany.
Come to think of it, I have been preparing many different versions of Shakshuka throughout my cooking career but just called it something else! This version I have here for you can be eaten anytime of day, but I prefer to have it for dinner because it contains meat-in this case, lamb. You can always omit the lamb or meat in general and have an anytime vegetarian treat.
This is a very flavorful and easy to make casserole. The Moroccan Spice adds coriander, cumin and allspice flavors and the saffron salt is a perfect topper at the end!
This is a winner chicken dinner if I ever tasted one. Its great for a weeknight meal and you can make it for two, four or six easily. I often get bored with chicken, repeating the same recipe over and over again. This recipe is different, mainly because the chicken is not cooked in the sauce, so the the curry flavor is not all consuming. The fresh carrots and broccolini are steamed and then added to the pan. They add color and nutrients to the dish.
*Tip: I usually slice a chicken breast horizontally to make two breasts out of a very thick piece and also for consistency in sizes.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.