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This healthy vegetarian pasta features loads of spinach and roasted vegetables tossed with light balsamic sauce! Feel free to change up the vegetables or skip them completely for a simple, hearty spinach pasta recipe. Recipe is easily vegan and gluten free (see notes). Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.
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Make this rich, red pizza sauce with basic pantry ingredients! This pizza sauce recipe is so delicious and ready in about 5 minutes. Recipe yields about 1 ¾ cups, enough for about 2 large pizzas.
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This honey butter is so easy to whip together! A final drizzle of honey and sprinkle of salt make it utterly irresistible. Recipe yields about ¾ cup—double it for a crowd.
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This beautiful Asian-inspired raw, vegan kale salad with red pepper dressing is loaded with flavor and phytonutrients. Try it once and you'll be hooked!
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This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
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Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
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This blue cheese dip is creamy and irresistible, and so easy to make. Serve with Buffalo Cauliflower, bell pepper, celery, or carrot sticks. Recipe yields about 2 cups.
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While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well.
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This enchilada recipe features both red and green sauce! These vegetarian enchiladas are stuffed with fresh veggies, black beans and cheese. Recipe yields 10 enchiladas.
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Roasted eggplant, cherry tomatoes and orzo combine in this light pasta dish. It’s a great weeknight dinner recipe for summer and early fall! If you can’t find whole wheat orzo, try rotini or fusilli or another small pasta shape. Recipe yields 4 to 6 servings.
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This green enchilada sauce is so easy to make with three simple ingredients! It will take your enchiladas to the next level. Recipe yields about 2 ⅓ cups.
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Don't be intimidated by their rustic elegance: Braised short ribs are surprisingly easy to make! Serve the fall-off-the-bone-tender meat with gravy and mashed potatoes or polenta.
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These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!).
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Learn how to make golden, toasted crostini in this simple recipe! They’re easy to make in the oven (or on the grill, see note). Crostini are the perfect base for your party appetizers or a fun light meal with accompaniments. Recipe yields 16 to 24 little toasts, depending on the baguette length (demi or full size).
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Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.
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This fresh and healthy farro salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the farro cooks. Recipe yields 4 servings.
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Tuna Nicoise salad is a perfect lunch for a weekend or even to make ahead for the work week. Our recipe is traditional with tuna, tomatoes and beans, but is easily adaptable to suit your tastes.
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This creamed spinach recipe is made with fresh baby spinach and cream cheese. It’s deliciously rich and creamy, but not over the top. Recipe yields 4 to 6 side servings.
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Looking for a not-too-sweet mocktail recipe? This sparkling non-alcoholic hibiscus drink is just the ticket! It’s colorful, festive, and simple to make. Recipe yields 4 medium (12-ounce) drinks. Multiply as necessary, or double it to make a big pitcher (combine just when you’re ready to serve).
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Simple summer pasta recipe featuring roasted cherry tomatoes, zucchini and yellow squash with rotini and a light goat cheese sauce. Recipe yields 4 servings.
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