Finally…soup season is here! Here is Mackey’s curried butternut squash soup recipe that is perfect on it’s own with crusty bread or as a side to baked chicken and roasted root vegetables.
Out of peas? Transform this dish from Mattar Paneer to Aloo Paneer (potato) or Saag Paneer (greens) by prepping your veg using your personal preferred method and then adding in place of the peas.
This is one of those recipes that has been adapted so many times over it’s hard to properly credit, but Sohui Kim and Melissa Clark with New York Times Cooking generated the base recipe. Since then, I’ve made my own adaptations, including substitutions for an easy gluten-free version.
We’re giving Mackey the month off and asking Sarah Grace to share one of her favorite go-tos. Fresh, nutrient-rich and easily veganized, this meal is fast and requires zero cooking.
Fast food can be healthy and delicious. Full of good probiotics and (if you choose) lots of vegetables, this soup is packed with vitamins and can be easily tweaked to suit your palate.
These waffles are a classic at the farm! Top your waffles with anything you’d like, but fresh fruit mixed with a drizzle of maple syrup is one of my personal favorites.
This one received raving reviews at a recent family meal. A must-try side dish, this lentil salad is flavorful, satisfying, and nutritious. The recipe calls for sweet potatoes but play around with other options — any roasted veg will do!
I make this with yellow carrots plucked from my garden. It’s an easy and impressive side for any meal. Assemble your ingredients a day ahead and let the flavors marinate overnight. This tasty dish gets better with age!
