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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.
Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
This plant-based version with tofu and garbanzo flour is scrumptious!
Kickstart your day with this delicious breakfast!
This low-fat preparation loses none of the rich flavor of classic French toast.
An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.