Nutritional Goodness

Nutritional Goodness

Food is always the greatest factor of impression. But creating a recipe with vegetarian ingredients and which is also delicious in taste seems a bit of a challenge. But do not worry, as we provide you two recipes that will impress your guest causing you no-fuss and giving a healthy meal. 

1.  Honey & Ginger Roasted Turnips

Servings: 8

Total Time: 60 minutes.


2 lbs. Turnips (Peeled and Cut into 1-inch cubes)

1 tbsp. Extra-Virgin Olive Oil

3 Cloves Garlic (Minced)

1 tbsp. Fresh Ginger (Grated)

1 tbsp. Chopped Fresh Thyme or 1 tsp. Dried (Divided)

2 tbsp. Honey

1 tbsp. White-Wine Vinegar

⅛ tsp. Nutmeg

Ground Pepper to taste


1. Position a rack in the lower middle of oven; preheat to 425°F.

2. Toss turnips with oil, garlic, ginger, and 2 tsp. fresh thyme (or 1/2 tsp. dried thyme) in a large bowl. Arrange in a single layer on a baking sheet. Roast until starting to brown on the bottom, about 15 minutes. Turn the turnips over and continue to roast until tender and golden for 15 to 20 minutes more.

3. Whisk honey, vinegar, and nutmeg in a large bowl. Add the turnips and toss to coat; season with pepper. Stir in the remaining 1 tsp. fresh thyme (or 1/2 tsp. dried thyme). And serve hot!

Per serving: CAL 158, CARB 22 g (3 g fiber, 16 g sugars), FAT 7 g (2 g sat. fat), PROTEIN 4 g, CHOL 6 mg, SODIUM 244 mg.

2. Green Bean Casserole Salad

Servings: 8

Total Time: 35 minutes 


3 tbsp. Olive Oil (Divided)

2 Shallots Thinly Sliced (1/2 cup)

4 oz. Sourdough Bread Cubed (3 cups)

8 oz. Cremini Mushrooms (Trimmed and Sliced)

1 lb. Fresh Green Beans (Trimmed and Halved)

¼ cup Water

1 tbsp. Dijon Mustard

1 tbsp. White-Wine Vinegar

3 cloves Garlic (Minced)

1 tbsp. Fresh Thyme or 1 tsp. Dried

 ½ tsp. Salt

 Ground Pepper to Taste

 1 Bunch Chard Leaves Coarsely Chopped (about 4 cups)


1.  Heat 2 tbsp. oil in a large skillet over medium-high heat until very hot but not smoking. Add half of the shallots and cook, stirring, until golden brown and crisp for 3 to 4 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining shallots. Set aside. Leave any remaining oil in the pan.

2. Add bread to the pan and cook over medium heat until toasted for 5 to 6 minutes. Transfer to a small bowl.

3. Add the remaining 1 tbsp. oil to the pan and heat over medium-high heat. Add mushrooms and cook until golden brown, about 6 minutes. Transfer to a small bowl.

4. Add green beans and water to the pan, cover, and cook over medium heat until tender for 5 to 6 minutes.

5. Meanwhile, whisk mustard, vinegar, garlic, thyme, salt, and pepper in a small bowl. Add the mixture to the beans and cook until fragrant, about 30 seconds. Remove from heat and stir in chard, the mushrooms, and the croutons. Top with reserved shallots.

TIP to make ahead: Blanch green beans; cover and refrigerate for up to 1 day. Skip Step 4; instead, stir beans into the pan with the mushrooms in Step 3 to heat through.   

Per Serving: CAL 116, CARB 14 g (2 g fiber, 3 g sugars), FAT 6 g (1 g sat. fat), PROTEIN 4 g, SODIUM 299 mg