Kung Pao Cauliflower

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)
Loading...

The spicy Sichuanese flavors of a kung pao stir-fry are normally associated with chicken, but it works well with vegetables, too—especially cauliflower, which soaks up the flavor of the spicy sauce. Traditional recipes call for [...]

Roasted Chicken Thighs with Citrus

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)
Loading...

Chard + orange + almonds is one very happy ménage à trois on a plate.

Chard with Orange and Almonds

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

Chard + orange + almonds is one very happy ménage à trois on a plate.

Basic DIY Kimchi

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.

Vegetarian Black Bean Chili with Squash

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...

Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty stand-in for meat. Tempeh does well marinated—it really soaks up the flavors. Butternut squash adds even more [...]

Lemony Kale Salad

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
Loading...

This may sound like a strange one, but "massaged" kale becomes tender and almost juicy. Paired with nutty sunflower seeds, it's a hearty, delicious salad. 1 bunch kale, zipped, cleaned and chopped or torn sea [...]

Creamy Lemon Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)
Loading...

I made this dressing one day when I was craving a lemony tahini dressing, but found myself without tahini. Almond butter made a terrific stand-in. Feel free to use tahini, or even peanut butter, in [...]

Winter Shakshuka with Butternut Squash

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
Loading...

Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.

Crispy Mustard-Coated Brussels Sprouts

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)
Loading...

These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover. In the space of 30 seconds, she went from “Ewww, [...]

Share on FacebookPin on PinterestTweet about this on Twitter