Vegetarian Black Bean Chili with Squash
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
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
This may sound like a strange one, but “massaged” kale becomes tender and almost juicy. Paired with nutty sunflower seeds, it's a hearty, delicious salad.
This salad is worth making a double recipe of the honey-brushed grilled nectarines once you have the grill fired up! Serve the extras over yogurt
This vegetarian stew is one I crave all winter long; hearty and socked through with flavor. Serve it over rice with a dollop of plain yogurt.
This is one of my favorite “contorni”–the Italian word for side dish–and, thankfully, a super easy one to make at home. The dish is just fine with a bag of pre-washed arugula from the grocery story, but it’s a show-stopper when made with just-picked arugula from the farmers market or your garden.
Who says tomatoes must have Italian flavors? Asian flavors take the summer fruit in this Thai Tomato Nectarine Salad in a new direction.
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!).
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
I’ve been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.
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.
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