White Beans with Rosemary, Lemon and Bay
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
Caramelized shallot and sweet potato come together with the zing of lime and heat of chile in this easy, healthy side dish or vegetarian main course.
A crispy, succulent take on a classic pommes Anna–only with root vegetables instead of potatoes … think of it as a naked gratin.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you’re feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This coleslaw is super simple, crazy versatile, and so good I could eat the whole bowl by itself. Serve it on our Spicy Fish Tacos, as a side with poultry or as a kick-ass sandwich condiment.
Lia used to make this Greek salad at the “Souvlaki Stand” where she worked on the island of Corfu. It’s the epitome of summer vegetables in their simple glory.
Not everyone is an eggplant lover. But this may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they’re doused with when creamy and tender. This is a hearty vegetarian main course paired with brown rice, quinoa, or even wheat berries, but would also make a terrific side dish.
This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
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