This baba ganoush recipe is the best! It’s easy to make, too (no food processor required). You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer).
Ingredients: 2 pounds Italian eggplants (about 2 small-to-medium eggplants*) 2 medium clove...
These vegetarian (and easily vegan) lettuce wraps are similar to the version served at Thai restaurants, but free of harmful additives like MSG. Crunchy pecans lend a hearty, almost meat-like texture to these wraps. Butter lettuce provides the perfect base for these appetizers, but if you can’t find any, try substituting cabbage leaves carefully pulled off the smallest green cabbage you can buy. Recipe yields about 6 modest wraps, so multiply as needed for a bigger crowd or party.
Ingredients: Sauce 1⁄4 cup tamari 1 ½ to 3 tablespoons honey...
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
Ingredients: 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough ...
The freshest of tomato sauce recipes, made with barely cooked tomatoes, basil and seasonings. This simple weeknight meal comes together in no time! Recipe yields 2 large (as in, restaurant-sized) portions or 4 more reasonable servings.
Ingredients: 1 ½ pounds ripe tomatoes 2 tablespoons olive oil 1 tablespoon fresh lemon ...
This celery salad recipe will surprise you! Crisp celery, toasted almonds, dates and Parmesan combine to create an irresistibly fresh salad. Prepare the celery and place it in the ice bath (step 1) before you start working on the remaining ingredients. Recipe yields 4 side salad portions
Ingredients: 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable p...
Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!
Ingredients: 2 store-bought whole wheat flatbreads or naan ⅔ cup ricotta (enough to generously cove...
Learn how to make elote with this simple recipe! We’ll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.
Ingredients: 4 ears of grilled corn on the cob ¼ cup mayonnaise 1 ½ teaspoons&nb...
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Ingredients: Rice and veggies 1 ¼ cups short-grain brown rice or long-grain br...
This watermelon salad recipe is so delicious and refreshing! It features cubed ripe watermelon over mint-basil yogurt sauce, with cucumber, shallot and fresh herbs. Recipe yields 6 to 8 side servings.
Ingredients: Watermelon salad 3 pounds ripe seedless watermelon (about ½ smal...
Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You’ll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.
Ingredients: 1 ½ cups to 2 cups unsweetened vanilla almond milk or water 1 ½ cups froze...
