Search
Total: 23 results found.
Joel Mozersky's "Sunday Winners" Dilled Chicken and Wine Soup
Serves 4-6 • Photography by Nathan Beels
Created on 29 October 2018
Zucchini “Zoodles” with Lemon Vinaigrette
Serves 2 By Michele Jacobson • Photography by Darby Kendall
Created on 19 December 2016
Indianized Meatloaf Muffins
Seela’s “Certain Kind of Kin” Indianized Meatloaf Muffins with Tangy Tomato Glaze Photography by Melanie Grizzel Makes 12 muffins
Created on 16 August 2016
Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes
Serves 6 By Dr. Lauryn Lax
Created on 01 July 2016
Spicy Black Bean Burgers
Courtesy of the Natural Epicurean Makes 6–8 patties Black beans are a healthy, low-calorie, low-fat source of protein. Oats offer high amounts of fiber for better digestion and can help reduce cholesterol ...
Created on 29 February 2016
Vegetable Corn Bread
... corn bread some kick, but you could remove them or try chopped zucchini, yellow squash or eggplant. If you use these more watery vegetables, you should par-cook them first to remove some of the moisture ...
Created on 22 December 2015
Susan’s “Ton of Butter” Sopa Verde de Elote
(Adapted from 101 Cookbooks by Heidi Swanson). Makes about 6 quarts.
Created on 21 October 2015
Jote’s Mom’s “Generations-Pleasing” Fakie Chicken Noodle Soup
Makes about 6 quarts.
Created on 21 October 2015
Creamy Cilantro Soup with Chipotle Crema
This is a delicious soup with a delicate but surprisingly complex and gratifying taste. The “green” vegetal elements of the soup—particularly the zucchini and cilantro—beg for a dry white. ...
Created on 09 February 2015
Springtime Lamb with Artichoke Hearts and Herbs from the “Kitchen Garden”
Courtesy of Lucinda Hutson This stew sings of springtime—fragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, ...
Created on 27 February 2014
Kabak Dolmasi (Zucchini Stuffed with Meat and Rice)
From our Wellness 2014 Issue.
Created on 31 December 2013
Quinoa-Kasha Salad with Chickpeas, Zucchini, Grape Tomatoes, Lemon and Herbs
From our COOKS! 2013 Issue.
Created on 29 October 2013
Portobello Mushroom Burgers
Courtesy of Meredith Bethume Photography by Jody Horton
Created on 03 June 2013
Sopa de la Milpa (Corn Soup)
Courtesy of Chef Iliana de la Vega, El Naranjo Photography by Knoxy Note: If using frozen corn kernels, add them to the soup when adding the poblanos. Additional note: You can substitute cilantro for ...
Created on 26 August 2012
Ensalada de Calabacitas (Zucchini Salad)
Courtesy of Chef Iliana de la Vega, El Naranjo Photography by Knoxy
Created on 26 August 2012
Grilled Ratatouille
Courtesy of Paula Angerstein of Paula's Texas Spirits This is a twist on the traditional summer-vegetable stew from Provence. The result is a lighter version, perfect for showcasing garden produce.
Created on 27 October 2010
Pasta Raw Fredo
Courtesy of Chef Marcus Antilla The key tool in preparing this dish is a spiralizer or mandoline to process the vegetables into thin strands resembling pasta. A vegetable peeler will suffice. Nutritional ...
Created on 25 August 2010
Ratatouille
Courtesy of Chef Alain Braux "This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, ...
Created on 08 September 2009
The Chutney Method
... achieve that nice balance between sweet, spicy and sour. I have used apples, pears, green tomatoes, overgrown zucchini, plums, onions, kumquats, peaches and sweet potatoes with varying success. The great ...
Created on 18 April 2008