Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...
This makes an exceptionally versatile base for a variety of soups. Replace the broccoli with your favorite vegetables, beans, and whole-grain pasta.
This delicious chicken salad is made with warm Moroccan-inspired spices like cinnamon, cumin and ginger and comes together in just 20 minutes.
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
So simple it almost takes longer to describe than make.
The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter.
This spinach-basil pesto uses green ripe olives in place of the oil that you find in most recipes. The sauce is delicious on pasta, new boiled potatoes, artisan or French bread, or added to marinara...
Everyone has had a child turn up their nose at carrots—and truthfully, some adults as well. This may be the answer: sweet, slow roasted until the sugars rise and caramelize for a lovely brown sear and...
Cauliflower is a much-neglected vegetable, but this quick hit of vital nutrition (the health benefits of brassicas like cauliflower, cabbage and broccoli are well documented) makes a simple side dish...
