Roasted Brussels Sprouts
The big secret to making tasty Brussels sprouts is any cooking technique besides boiling, and roasted is best!
Balsamic Roasted Beets
Balsamic Roasted Beets are a sweet, sour, and earthy combination that's absolutely divine, and it's one of the best ways to enjoy beets.
Pickled Shallots
Shallots are part of the allium family also known as onion. Of all the onions, shallots are among the highest in phytonutrients. An easy way to incorporate more of them into your meals is to pickle them. You can make them the night before or in the morning before you want to serve them. Or, make them on a rainy day so that you'll always have them on hand to put on salads, tacos, burgers, and wraps.
Strawberry-Basil Salad with Toasted Pecans
This Strawberry-Basil Salad with Toasted Pecans is the perfect nutrient-dense salad to enjoy when summer basil is in full bloom.
Bacon-Braised Kale
Kale has the most nutrients per calorie than many vegetables, and high quality bacon fat helps make kale’s nutrition more bioavailable.
Wilted Spinach Salad with Almonds and Cranberries
This Wilted Spinach and Kale Salad with Almonds and Cranberries is a satisfying combination of bitter and sweet.
Shaved Brussels Slaw with Hazelnuts, Apple, and Mint
This Shaved Brussels Slaw with Hazelnuts, Apple, and Mint is a delicious way to get more Brussels sprouts into your diet.
Braised Chard
It doesn't get much simpler or more nutrient dense (with a Nutrivore Score of 1706!) than this recipe for Braised Chard.
Strawberry Arugula Salad with Goat Cheese and Candied Pecans
This Strawberry Arugula Salad with Goat Cheese and Candied Pecans is a delicious and nutrient dense alternative to a garden salad.
Citrus, Fig, and Walnut Salad
Peppery greens, tangy fruit, nuts and balsamic vinaigrette make this Citrus, Fig, and Walnut Salad one of the best salads I’ve ever made.
Liver Pâté
Liver Pâté, with an astoundingly high Nutrivore Score of 2590, is a great way to incorporate organ meat into your diet.