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Learn how to build a beautiful cheese board with these simple techniques. From cheese selection to seasonal variations, find it here!
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Enjoy oven-baked crostini with this simple recipe! Crostini are the perfect base for party appetizers or dips. They're also a fun light meal.
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Learn how to grill the BEST corn on the cob! With this recipe, you'll achieve perfectly tender corn with just the right amount of char.
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Learn how to make flax eggs! Flax eggs are a great option for vegans and those with egg allergies. They're also an easy substitute when you run out of eggs!
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This vibrant, healthy side dish features roasted beets over ultra creamy labneh (or Greek yogurt), with avocado, homemade basil vinagrette and fresh herbs.
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Learn how to cook perfect wild rice in this simple recipe! Wild rice is a nutritious and delicious whole grain. It's a great addition to salads and sides.
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Spicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious!
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Our butternut squash lasagna recipe features roasted winter squash, a from-scratch white sauce, and plenty of creamy, cheesy goodness.
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This thick and hearty soup is packed with colorful vegetables.
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Greek lentil soup is a sunny, bright bowl that's perfect for getting cozy on chilly days.
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This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm.
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This flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat.
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A friend made Buffalo chicken dip and that got me thinking about creating a vegetarian dip with the same flavors. This addictive dip is so amazing, no one will miss the meat.
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I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year.
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Ditch the store-bought marinara for this spaghetti sauce without meat. You can prepare a batch to toss on pasta, eggplant Parmesan or a pizza.
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1 pound medium carrots, thinly sliced 1/2 pound medium parsnips, peeled and thinly sliced 1/2 pound Yukon Gold potatoes, peeled and thinly sliced 1 small onion, halved and sliced 2 garlic cloves, minced 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup half-and-half cream 1/4 cup heavy whipping cream
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This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls.
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I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance.
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We had leftover roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Now we also add caramelized pumpkin seeds (my brother's idea) and a homemade dressing.
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This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal.
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