Winter squash cooks perfectly in a slow cooker, either baked whole or cut into pieces. Clean-up is quick and easy, and leftovers freeze well.
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
This recipe is a great way to celebrate the abundance of summer.
The spread on this wrap is called sukhi dal, the Punjabi answer to hummus and perhaps even tastier.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
No deep-fried taco shells are needed for this Mexican-inspired meal to be enjoyable and appetizing. These taco bowls are flavorful, creative, and healthful.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
Combined with slightly spicy pineapple salsa, the grains serve as a tangy and sweet base for baked salmon accented by dark maple syrup and mustard.