side dish

The Scramblog

Root Vegetable Recipes That Celebrate the Flavors of Fall

One of my favorite parts of fall is the change in scenery in the produce section at the supermarket. Don’t get me wrong, I love my tomatoes, peaches, watermelon, and corn, but there is something so comforting about the fruits and vegetables that show up in the fall and many of my favorites come from the ground. That’s right, I am a HUGE fan of root vegetables. I love that they can be whatever texture you desire, from crunchy to silky smooth, and that most offer a subtle sweetness. I also enjoy how versatile root veggies are making amazing soups, smoothies, salads, and stews, and let’s not forget roasting, my personal favorite. So in celebration of these wonderful nutritional powerhouses (yes, they pack a healthy punch, too), I pulled together some of my favorite recipes that might help you to consider these seemingly simple veggies in a new light.Root Vegetable Recipes That Celebrate the Flavors of FallRoasted Sweet Potato and Apple Soup: Sweet and creamy, this...

Roasted Carrot and Beet Salad with Goat Cheese

Oven-roasted vegetables make a lovely side dish or light meal.  Enjoy with some good crusty bread.Roasted Carrot and Beet Salad with Goat CheesePrep Time: 15 minutes    Cook Time: 30 minutes    Total Time: 45 minutes Makes six servings 1 lb. multi-colored carrots, sliced, or use regular carrots (halved and sliced if they are very large) 3/4 lb. beets, peeled and chopped into 3/4-inch pieces 2 Tbsp. extra virgin olive oil 1/3 tsp. kosher salt 3 Tbsp. walnuts, toasted 1/4 lemon, juice only (about 1 Tbsp.) 1 - 2 tsp. balsamic vinegar 1/2 tsp. fresh thyme, or use 1/4 tsp. dried 1 crumbled goat cheese Preheat the oven to 400 degrees.  In a large bowl, toss the carrots and beets with the oil and salt. Spread them on a baking sheet and roast them for 30 minutes, tossing once after 20 minutes.  Meanwhile, toast the walnuts at 300 degrees in a toaster oven or in a pan over medium-low heat for about 4 minutes until they are golden but watch them closely so they...

Homemade Barbeque Tortilla Chips with Avocado-Lime Smash

This month, I am so excited to announce that I’ve joined The Recipe Redux a community of health-conscious food bloggers. Each month we are challenged to develop a recipe around a certain theme. It is a really fun way to think outside the box about healthy eating, to stretch our recipe development skills, and to share cool recipes with one another. This month, the challenge was to create a healthy, crunchy snack food that would be well-received during back to school season. Honestly, the timing of the challenge couldn’t be more perfect since we are kicking off the treat week of our Back to School Survival Sale. This week is all about savoring and enjoying snacks and treats and this recipe will bring you one step closer to doing that!

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When I was contemplating different crunchy snack ideas, I decided to ask my 8-year-old what snack food he wished that we could make...

Road Trip Foods Everyone Will Love

It was wonderful to be back on Good Morning Washington this morning to share some of my favorite road trip foods everyone will love, along with some tips on how to make feeding everyone as easy as possible. https://youtu.be/wshNGlo7Q9k Here are the recipes that I shared:Spinach MuffinsWhen I first developed this spinach muffin recipe my younger son loved them so much that he asked if they could be made for his birthday cake! They are packed with spinach and sweetened with banana and just a little bit of sugar, so you can feel great about serving these to your friends and family. They also freeze well so they can be made ahead of time and then thrown into the bag as you run out the door (that way they will help keep your other foods cool as well!). Find the recipe here.Crunchy Rainbow WrapsThese wraps are easily portable, endlessly variable depending on what you have in your fridge, and pack an incredibly satisfying crunch with every bite. Find the recipe

4 Watermelon Recipes for the 4th!

I don’t know about you, but the first food that comes to mind when I think of the 4th of July is watermelon. I have vivid childhood memories of watermelon juice sliding down my chin and spitting the big black seeds into the grass as I watched the fireworks from the banks of the Charles River in Boston. There is nothing more summery to me than watermelon. So this year, I wanted to share some of my favorite, creative ways to serve up that consummate summer treat at your celebrations on this 4th of July. All of these would be great to bring to a potluck, eat out in the backyard, or pack up for a picnic.4 Watermelon Recipes for the 4th!Watermelon Feta and Mint Cubes. This appetizer, invented by Scramble founder Aviva’s son Solomon, is so delicious, simple, and easy to prepare. Get your kids in on the fun by asking them to assemble the towers.Watermelon Caprese Salad with Arugula. A Scramble favorite! As Scramble recipe tester Jen Grosman said, “it tastes...

Freakin’ Amazing Freekah Salad

Have you heard of freekeh? It’s a traditionally Middle Eastern grain that has a nutty, smoky flavor and has more fiber and protein than many other whole grains. It is fantastic in this salad, which is inspired by a recipe from New York Times food writer Martha Rose Shulman. This version is vegan but would also be amazing with shrimp, chicken, or feta cheese (although cut back on the added salt if you use feta, which has a salty flavor). Watch Jessica make it on Facebook Live. Freakin' Amazing Freekah SaladMarinate Time: 30 Minutes, Prep + Cook Time: 30 Minutes, Makes 6 Servings 1 cup freekeh, or use bulgur wheat, farro or other whole grain (use wheat/gluten-free, if needed) 3/4 tsp. salt 1/2 cup fresh flat-leaf parsley and fresh mint, chopped (throw in some fresh oregano if you have some)4 - 6 stalks celery, thinly sliced (1 cup)6 - 8 scallions, dark and light green parts, thinly sliced (1/2 cup)15 oz. canned chickpeas (garbanzo beans), drained...

Rhubarb-Yogurt Muffins

Rhubarb is only around for a short time during the spring, so I try to take advantage of it in any way I can. These muffins are one of my favorites because they are delicious, super simple to make, and very freezer-friendly so I can enjoy them even when rhubarb season is over (if any last that long, that is).Rhubarb-Yogurt MuffinsPrep Time: 10 Minutes, Cook Time: 20 Minutes, Makes 12 servings 1 cup all-purpose flour (use wheat/gluten-free, if needed) 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all-purpose flour, if needed) 1/2 cup sugar 1 1/2 tsp. baking soda 1/4 tsp. ground nutmeg 2 eggs, lightly beaten1 cup low fat plain yogurt (or use any variety) 1/4 cup butter, melted1 tsp. vanilla extract 1 - 2 stalks rhubarb, chopped into ¼-inch pieces, about 1 cup
Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray. In a large bowl, mix the...

After School Snack Ideas

I don't know about how it works in your house, but in mine the boys get home from school or camp and the first thing out of their mouths is, "can I have a snack?" Coming up with healthy(ish) ideas that will get them through until dinner can be a challenge, so we pulled together a list of some of our favorite after school snack ideas to help keep you sane.After School Snack Ideas1. Graham crackers with peanut butter 2. Nuts and raisin mix, trail mix (add whole grain cereal, if desired), or just nuts or raisins or dried cranberries and almonds 3. Quesadillas (melted cheese on whole wheat 
tortillas or corn tortillas) 4. Popcorn, homemade or store bought (look for brand that is low in sodium and fat) 5. Fudgy Figgy Balls6. Tortilla chips and salsa, guacamole or topped with shredded cheese and refried beans and put in the microwave or under the broiler (nachos) 7. Muffins or breads, such as banana, pumpkin, corn, or zucchini (you can make a 
batch and...

3 Ways to Use Up Vegetables Before They Go Bad

The other day, we went to visit my in-laws. As we were leaving, my mother-in-law gave me baby spinach, red cabbage, broccoli, cauliflower, a bunch of zucchini, and two pints of blueberries that she wasn’t going to be able to use up. I was a bit reluctant to take it all since I had just done our weekly shopping and wasn’t sure how I was going to be able use it all. But the idea of it all going to waste was too much for me to handle, so I agreed to take it. Then yesterday, a good friend swung by with a gallon-sized Ziploc full of arugula that she wasn’t going to be able to eat. So suddenly, I was drowning in produce and some of it was on the verge of spoiling! But with a little thought and about an hour of time, I had taken are of much of it. Magic? No. Here are some of my favorite ways to use up produce so that you can enjoy it throughout the week and even throughout the year:3 Ways to Use Up VegetablesPesto: Pesto can be made with many kinds of greens. Basil,...

Double Duty Holiday Dishes: Recipes That Work for Easter and Passover

As an interfaith (Jewish-Christian) household we are lucky enough to have twice the holidays to celebrate, twice the traditions, and sometimes twice the cooking. At this time of year, the focus on meals gets turned up a notch as we celebrate both Passover and Easter, which often intersect—after all, the last supper was actually a Passover Seder! This is both a joy and a challenge. It is a joy because they are both meaningful holidays that share messages about the importance of renewal and of sticking to your beliefs, even in times of adversity and sorrow. It is a challenge because, at least for me, one of the most important ways to celebrate these holidays is through sharing meals, yet many of the foods for these two holidays don’t naturally overlap.Recipes for Passover and EasterSo in honor of both of these wonderful holidays, I pulled together a list of recipes that will work for both celebrations. Happy holidays to those of you who celebrate one or the other (or...