For people in love with ranch dressing, this easy recipe is rich and creamy even though it is oil free. Use it as you would normally use ranch—and maybe try something new, like using it in place of...
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
This chickpea chicken-style salad is savory, slightly crunchy, and incredibly satisfying! Plus, it is full of healthy protein.
This classic Indian recipe will become a family favorite for its robust flavor.
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
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.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
Cauliflower is a mild, slightly sweet, cruciferous vegetable that is naturally high in fiber and B vitamins. Becoming famous in its own right, it can stand up tall next to the dark, leafy greens. I...
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
Make an extra batch to freeze so you can grab them for a quick morning meal.