Carrot Hummus
Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.
Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.
Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets.
The spicy Sichuanese flavors of a kung pao stir-fry are normally associated with chicken, but it works well with vegetables, too—especially cauliflower, which soaks up
Chard + orange + almonds is one very happy ménage à trois on a plate.
Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty stand-in for meat. Tempeh does well marinated—it
Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.
These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover.
This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head.
This super-simple side dish is terrific on its own or as a base for other creations, from soup to tacos and quesadillas to pasta and pizza.
A turkey breast half is a great option for smaller Thanksgiving gatherings — or if you need a little extra meat to feed a larger crew.
Fig season is in full swing right now. Learn how to select figs, how to store and use them, and try our recipe for End-of-Summer Fig and Onion Chutney.
This gluten free, vegetarian meatloaf is so moist, flavorful and meaty it’s easy to forget there’s no meat!
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