Eight Most Popular Recipes of 2017 ♥ ♥ ♥
Plus an All-time Fermentation Favorite
It’s always enjoyable to look back on the year and see the pattern amongst the most clicked on, most printed and most commented on recipes on Everyday Healthy! Everyday Delicious! for the year. Little surprise, though, to find that in 2017, you 
preferred fresh, seasonal produce and plant- based recipes. The top eight most popular recipes of 2017 include some less familiar ingredients, such as flageolet beans, chia seeds, celeriac and sweet onions. I am so glad that many of you willing to experiment with these lesser known items.
Fermentation leads the pack
Since 2011 when I first started the blog, the all time most popular recipes are those for fermented vegetables, beverages and condiments. And the top recipe of them all is for Giardiniera – fermented Italian pickled vegetables. It remains my favorite ferment, too. And a recently released report from a survey of dieticians forecast that the number one superfood of 2018 would be fermented foods. Yes!
The Eight Most Popular Recipes of 2017 ♥
- Honey Ginger Lemonade
– Fresh Ginger Tea, Lemon Juice and a Taste of Honey An easy recipe for just right, neither too sweet nor too tart, Honey Ginger Lemonade. Served cold it’s perfect for Memorial Day and all summer long. And, when served hot, a cup of Honey Ginger Lemonade is most welcome during the year’s colder months as well. Click here for the recipe. - The Best Roasted Asparagus – Juicy, Crisp, Flavorful, Outstanding
With this straight-forward recipe as your guide, and the freshest asparagus you can find, you’ll always have crisp and slightly smoky flavored, Roasted Asparagus. Let this roasted asparagus shine by serving it simply with just a dusting of flaky salt. Click here for the recipe.
- Three Berry Chia Pudding – Blending’s the Secret, No Cooking Required
For a Three Berry Chia pudding with the smoothest, most luscious texture, use a high-speed blender and partially defrosted berries. As frozen berries usually have both deeper color and richer flavor than fresh berries, they’re a great choice for Three Berry Chia Pudding. Vegan, gluten and dairy-free. Click here for the recipe.
- Butter Roasted Vidalia Onions – What a Revelation ♥ ♥ ♥
Rich, savory, sweet, mild, complex, silken and fragrant all at the same time. You’ll find many uses for Butter Roasted Vidalia Onions. Enjoy them as a topping for a grain bowl or a pizza, as a side dish, layered in a wrap or a sandwich, as the basis of a dip, served warm on a bed of spring greens, or added to a stir fry. With thin, parchment-like skin, you’ll find sweet Vidalia (Walla Walla or Maui) onions are easy to peel and easily sliced without tears. Click here for the recipe.
- Flageolet Bean Salad – The Caviar of Beans – Tiny, Tender, Delicate
Fresh, light, satisfying and delicious Flageolet Bean Salad. Tender, creamy beans tossed in a Lemon Mustard Vinaigrette along with sliced fresh cucumber, radishes and scallions, grated carrots and fresh herbs. Click here for the recipe.
- Mediterranean Green Bean Salad – Clean, Crisp, Fresh, Herbal and Bright
Have fun improvising with this Mediterranean Green Bean Salad with Sweet Pepper, Fresh Herbs, Hazelnuts, Kalamata Olives and Goat Cheese. Each bite a delight. Beautiful, healthy and delicious. Click here for the recipe.
- Wild Rice with Roasted Butternut Squash, Cranberries, Preserved Lemon – Side Dish, Entrée or Salad for Thanksgiving and Beyond
This is the dish you can use to fill in the blanks in your Thanksgiving and other fall and winter menus. Serve Wild Rice with Roasted Butternut Squash, Cranberries and Preserved Lemon as a welcome entrée for vegans and vegetarians or as a flavorful side dish for everyone. Or, if you make it in advance and toss it with your favorite vinaigrette, it does double duty as a main dish salad. Click here for the recipe.
- Celeriac Roasted Whole with Coriander and Olive Oil – Thank you, Ottolenghi
Serve Celeriac Roasted Whole as meal in itself, straight from the oven for dinner or from the fridge for lunch. Whether hot or cold the flavors are perfect together, the burst of flaky salt addictive, the oil flavorful, and the celeriac richly flavored and luxuriously tender. All this and with so little effort. Click here for the recipe.
I made the Celeriac Roasted Whole with Coriander and Olive Oil… Outstanding! The entire family loved the flavor and it will be made often.
Danielle, thank you for writing and letting me know how much you and your family enjoyed the Roasted Celeriac. It’s become one of our favorites as well.