Colorful Orzo Veggies
Great for potlucks, this simple dish is perfect as a vegetarian entrée or as a side.
Grilled Portobello Mushroom Steaks
Try this meat alternative—grilled mushrooms—at your next barbecue.
Israeli Couscous with Mango and Cucumber
Sweet mangoes combine with Israeli couscous in this summery salad.
Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.
Warm Beet Salad with Red Onion, Mint and Pistachios
Crunchy pistachios and aromatic mint add flavor to this warm beet salad. Serve as a side or have a full meal by adding feta, shrimp or chicken.
Chickpea, Avocado and Pea Shoot Salad
Make your next meal “clean”—whole, minimally processed and local—with this quick-and-easy chickpea salad.
Pan-Fried Tofu with Soy Sauce and Sesame Dressing
This quick-and-easy appetizer is infused with Asian flavors.
Crunchy California Sunshine Salad
Perfect of pot-lucks, this salad features the sweetness of dried fruit and the crunch of jicama.
Baked Eggs with Olives
A stunning brunch recipe featuring Sicilian Castelvetrano olives and buttery toasted breadcrumbs a top creamy baked eggs.
Leek and Lemon Fettuccine
A main-dish pasta combines the tartness of lemon and capers with savory sautéed leeks.
Creamy Split Peas (Channa Dal)
This dal is mildly spiced and creamy and can accompany just about any Indian-style dish.
Unlike the classic basil pesto, this cilantro-based version adds Southwestern flair to pastas and dips.