Split pea soup is a traditional dish that has been around from Roman times. The addition of hickory smoke seasoning adds a wonderful flair to this dish.
This apple-oat bake is a quick and simple-to-prepare breakfast dish. You can make it in the evening, pop it into the oven, and set it to automatic bake.
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
These cookies only have three ingredients! This perfectly chewy yet crisp treat pairs well with a hot drink on a cool day.
These cabbage wedges are easily seasoned and super simple to make. A fine addition to any dinner.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
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...
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
