Nutritious choices made simple®
You may find yourself using this puréed apricot dressing and marinade for other salads as well. It’s fruity, minty, and very summery. Tip: To toast almonds, spread on a baking sheet and bake at 350ºF until golden brown and fragrant, stirring once or twice (5-7 minutes).
Next time you grill chicken, put on some extra to make these wraps for lunch the next day. Fresh basil would be delicious wrapped up here too, but it’s the roasted red pepper that really makes the meal.
Ten cloves of garlic sounds like a lot, but it sweetens and mellows as it roasts, creating a rich accompaniment to the potatoes.
Quick-cooking red lentils and bulgur make up the bulk of this hearty salad. Lemon juice and lemon zest add zip to the sweet dried fruits, mint, and cinnamon. The sweet and tart combination is a classic Middle Eastern flavor profile, and worth devouring.
Chilaquiles are usually eaten for breakfast. This version creates a lasagna like dish of layered tortilla wedges, roasted vegetables, and cheese.
This colorful salad is fit for a holiday event. Mix it up and add some dried cranberries and red cabbage for extra flavor and crunch. Tip: We recommend champagne vinegar, but don’t feel like you need to buy it specially. Any good salad vinegar you have on hand will work well.
Who said risotto was limited to just rice? We use quinoa here, but all the other usual suspects are present: onion, garlic, broth, and parmesan. Some arugula, mushrooms, and a carrot add some nutrients, flavor, and texture to the mix to round out this dish.
Denser than typical popovers, these little gems make a filling snack, especially when paired with a bit of natural peanut butter. The cayenne adds a slight bite to these popovers but can be omitted, if desired, or substituted with your favorite pumpkin spice blend. Tip: Be sure to preheat your pan with your oven to […]