Vegetable and Whole Grain

sauteed-radishes-mint

Sauteed Radishes with Mint

You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

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Stir-Fried Greens with Cremini Mushrooms and Soba

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

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Easy Rice Pilaf

Mineral- and fiber-rich brown rice is the basis for an rice pilaf recipe that makes a simple side dish. Add peas or edamame for a dish of color.

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Spinach-Gruyere Souffle

Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.

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Curry Quinoa Cakes

These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.

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Garlic Parsnip Fries

Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.

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Roasted Root Veggies

Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!

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