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.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
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.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
Make an extra batch to freeze so you can grab them for a quick morning meal.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
So simple it almost takes longer to describe than make.
The beauty of making something from dried fruit is all those concentrated flavors melding together. And all the ingredients can be kept in the pantry, ready for inspiration and opportunity.