Sticky-Spicy Sauteed Asian Eggplant

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)
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Not everyone is an eggplant lover. But this may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they're doused with when creamy and tender. This is a hearty vegetarian main course paired with brown rice, quinoa, or even wheat berries, but would also make a terrific side dish.

Lia’s Best Barbecue Ribs Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)
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A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!

Tomato Salad with Green Beans, Corn and Bulgur

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
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This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It's bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.

Tangy Smashed Potato Salad with Goat Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
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This healthy potato salad recipe has all the fixins you love -- sour cream, bacon, chives, and even goat cheese. Take it to your Fourth of July picnic or any summertime backyard barbecue.

Fregola Salad with White Beans and Arugula

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)
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Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.

Fudgy Black Bean Brownies with Sea Salt

1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 3.85 out of 5)
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Don't tell anyone these fudgy little brownies--simple as all get out and baked in a mini muffin tin--are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.75 out of 5)
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I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Carrots with Coconut, Lime and Cashews

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, "Vegetable Literacy."

Ribollita

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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Not only is this soup easy and flavorful and light and hearty all at the same time ... it's even better made the day before and reheated.

Roasted Asparagus with Poached Egg & Prosciutto

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.