Eggplant Lasagna
Noodles are nice, but eggplant is better! If you love lasagna but want a healthier approach, try this Eggplant Lasagna recipe. Instead of traditional noodles, we use eggplant that’s baked, not fried.
Ethnic
Trooper’s Beans
Beans play an important role in so many cultures, we never run out of opportunities to create uniquely flavored dishes from around the world.
Grilled Zucchini and Spicy Chickpeas
Ceci, chana, garbanzo, chickpea…so many names, so little time to create all the possibilities inherent in this delicious, meaty bean.
Greek-Style Gigante Beans
I will admit that I have fallen in love more than a few times in my life. Most recently, I fell hard for what I know will be a lifelong love, full of passion and tenderness; gigante beans.
Zucchini and Corn Quesadillas
Order a quesadilla from most restaurants and you’ll get a glorified cheese sandwich, loaded with gobs of artery-blocking cheese and, if you’re lucky, maybe a spoonful of heart-healthy guacamole on the side.
Green Veggie Tacos
Roasted Veggie Tacos In the warmer weather, eating lighter and making things simple feels right.
Roasted Veggie Tacos
Have you ever stopped to ask what the difference is between a taco and a fajita? I was considering what to call this recipe “Veggie Fajitas” or “Veggie Tacos” and decided it was time to get schooled.
Quick Curtido
Curtido is a type of slaw, commonly used to add crunch and brightness to a variety of rich, slow-cooked Latin American dishes.
Vegan Matzo Ball Soup
Vegan Matzo ball soup? You bet! Try Chef Linda’s compassionate approach to this healing and delicious classic.
Split Pea Soup
Split Pea Soup is a simple, humble soup, but don’t underestimate its ability to satisfy and comfort.
