While you can make this recipe any time of year with frozen or canned corn, we suggest trying it with fresh corn at the height of summer. If you’re not a fan of lima beans, edamame makes a nice substitute and doesn’t need to be cooked. Gayle Laughton submitted this recipe to and won the […]
Skip the standard coleslaw in favor of this citrusy-sweet variation, which uses a broader range of more colorful veggies! If these veggies aren’t your favorites, swap ‘em up for what your family loves, or better yet, whatever needs using in your fridge.
Turn a classic tabbouleh into a complete meal with a little added protein and some extra vegetable. Enjoy for lunch all week long–the flavors mix together better as they sit.
Make a full batch of the roasted chickpeas and enjoy the leftovers for snacks. Added to salads, they offer a nice, flavorful crunch that, packed with protein and fiber, will keep you full. The dressing, however, is what really makes this salad pop. Whisk up extra and store in the fridge for easy, protein-packed dressings […]
Peanut butter balanced with a little soy sauce for umami and salt, a little vinegar for acid, and a little honey for sweetness makes an amazing Thai-inspired sauce for noodles and veggies. Tip: If you have any leftover sauce, the extra will keep nicely in the fridge for about a week.
For a visually striking dish, use red quinoa as the base for this warm salad. This simple-to-make salad is a fresh and flavorful option for any meal.
The trick to a good, tender kale salad is first to select the smaller bunches, which have young leaves, and second to bruise the leaves slightly as you chop them. Dress this salad immediately before you serve it for the best flavor.
Avocado is a filling food to include in a vegan wrap. Paired with the components of guacamole over greens, it’s a refreshing summer sandwich you’ll return to again and again.