Vegan Tempeh Fajitas
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
This ratatouille recipe is our riff on a Provencal specialty that uses a summer bounty of eggplant, tomatoes, zucchini and bell pepper.
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
A super-quick and tasty hors d’oeuvre from simple pantry and freezer ingredients.
This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter to dress up corn and summer squash for an easy side dish.
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network’s body, soul and planet mission.
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
There’s a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne to the lip-smacking tart-sweet balance from the corn and lime juice.
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they’re a terrific finger-food appetizer.
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
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