Recipes

When using whole grain pastas in cold dishes, cook them slightly beyond al dente for the best texture. Be sure to blend the dressing well to ensure the chia seeds break down.

This fresh dish is bursting with flavor! Not only is it easy to make, but this is a salad that anyone can enjoy, and is an easy way to add protein (and more!) to any meal.

This silky-smooth recipe adds just enough spices from fresh ginger and good Dijon mustard to bring out its unique flavor.

Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.

The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.

Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire 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.

Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.