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 This time of year it’s easy find an abundance of winter vegetables. You’ll find bins of squashes, parsnips, sweet potatoes, and colorful cabbages at your local grocery store. But what about those spring and summer vegetables like green beans and fresh, sweet peas?  Sesame Green Beans Naturally, I wouldn’t ask if you could make an edible veggie burger with quinoa unless I had the answer, and the answer is an emphatic – yes!  Quinoa Veggie Burger Just walk into any room and you’ll hear someone say they’re happy to see the holidays gone – along with the overload of sweets and fattening foods. You would find me right in the mix – it’s time to get back on track. The abundance of sweets isn’t my downfall, but the variety of savory appetizers and incredible meals left me feeling the worse for wear.  Borscht I don’t think there’s a cook in the country who doesn’t have a split pea soup in their repertoire of winter recipes.  Split Pea Soup I’m a big snacker. If there’s a package of anything crunchy in the pantry, by the time I’ve snitched a handful here and there, it’s gone in a flash. Nothing ever lasts more than a few days.  Cinnamon and Honey Roasted Chickpeas Wait! There’s more! Read on for the recipe . . .  |
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