Wheat Berry, Kale, Grape, and Orange Salad
A year-round wheat berry salad that is both vegan and vegetarian friendly.
Snap Peas, Asparagus and Zucchini Sauté
Simple and green, this vegetarian saute is perfect in the spring and summer months.
New Orleans City Guide to Good Eating
Take a tour of New Orleans' must-visit restaurants and eateries with Louisiana native Amber Wilson.
12 Legitimate Reasons to Eat Organic
Cookbook authors Myra and Marea Goodman share 12 reasons why eating organic is important.
Easter Cupcake Recipe and Designs with Peeps
Easter cupcake designs the kids will love constructing, plus one can't-miss cupcake recipe.
Adorable Easter Treats to Make with Kids
Creative and cute Easter treats for kids that both inspire and satisfy.
This classic summer salad of fresh tomatoes, mozzarella and basil is even better with the addition of another summer staple–earthy beets. It comes to us by way of Chef Stan Chamberlain, of Crippen’s Country Inn and Restaurant in Blowing Rock, N.C.
Not your mother’s green beans almondine. These almonds are smoked and dressed in vinaigrette.
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
A Greek-inspired recipe from Barbara Kingsolver's narrative Animal, Vegetable, Miracle.
Grits cook up rich and soufflé-like in this layered casserole..
A bounty of squash, onion, bell pepper and olives are the basis of this wonderful side dish salad. Young tender squashes make for a more pleasant presentation, but by all means when you find that huge squash in your garden…use it.
Sauteed onions, garlic and zucchini make a great addition to linguine pasta.
Here's a spread for crackers or wraps that's packed with delicious roasted tomatoes.
Caesar Salad is a classic, and I just love eating it in these cups. My mom made them once and I liked them so much, I kind of stole her idea.—Jack Witherspoon
Baked from dried beans, this hearty side dish is slightly sweet with the flavor of maple syrup and so much lighter and fresher tasting that meat-laden baked beans.
Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein.
Bulgur and lentils team up for a quick-cooking, high-fiber vegetarian chili that is perfect for fall.
Give these Brussels Sprouts a new name to tempt the kids into eating them. They'll love the browned butter and bacon. Barbie Cabbages, anyone?
A sauce for green beans that both kids and adults will love.
Put Waste in Focus
10 grand and glorious cascades.
Warning: You might never look at yourself the same again.
Kristina Ellis, author of Confessions of a Scholarship Winner, shares secrets to securing thousands in college scholarships and financial aid.
When choosing a daycare for your child, how can you be sure that they’re truly safe and cared for? These expert suggestions will give you peace of mind.