Delicious Living

Delicious Living November 2013

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Triple Take

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Food

  • Oct 28, 2013
    recipe
    Delicious Living

    Quinoa-stuffed Winter Squash

    Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time....More
  • Oct 28, 2013
    recipe
    Delicious Living

    Yam and Corn Soufflé

    This decadent soufflé accentuates sweet potatoes’ veggieness instead, enriched with just enough cheese to make it a crowdpleaser....More
  • Oct 28, 2013
    recipe

    Roasted Pears and Wild Blueberries

    In this inspired alternative to traditional holiday desserts, pears are dusted with palm sugar (low on the glycemic scale) and cardamom and then roasted and served over a pool of rich blueberry sauce....More
  • Oct 28, 2013
    recipe
    Delicious Living

    Warm Kasha Chopped Salad

    This warm, complete-protein salad is a likely candidate to change that—and not only for vegans avoiding Big Bird....More
  • Oct 28, 2013
    recipe
    Delicious Living

    Kale with Hazelnuts and Currants

    This deceptively simple recipe yields an unusually complex combination of flavors and textures with few ingredients....More

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