The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
Joined with sweet potatoes, parsnips become a fragrant side dish that is hard to turn down, while supplying some important health benefits.
The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and...
This easy kale, avocado and jicama salad makes a light, refreshing side dish for your next meal. Toss it in an orange mustard vinaigrette for extra tang.
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
These fun and tasty zucchini fritters will be a guilt-free delight to your family and friends. They don’t require deep frying but bake easily in the oven.
Baked potatoes are a breeze when cooked this way. White potatoes come out with a firm skin but are soft and moist inside. Sweet potatoes develop a rich, bright color and are very moist.
