Total: 23 results found.
Serves 4-6 • Photography by Nathan Beels
Created on 29 October 2018
Serves 2 By Michele Jacobson • Photography by Darby Kendall
Created on 19 December 2016
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
Serves 6 By Dr. Lauryn Lax
Created on 01 July 2016
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
... 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
(Adapted from 101 Cookbooks by Heidi Swanson). Makes about 6 quarts.
Created on 21 October 2015
Makes about 6 quarts.
Created on 21 October 2015
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
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
From our Wellness 2014 Issue.
Created on 31 December 2013
From our COOKS! 2013 Issue.
Created on 29 October 2013
Courtesy of Meredith Bethume Photography by Jody Horton
Created on 03 June 2013
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
Courtesy of Chef Iliana de la Vega, El Naranjo Photography by Knoxy
Created on 26 August 2012
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
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
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
... 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