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This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish—but they really should!
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These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch.
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Grilling the prosciutto with the asparagus gives this appetizer a salty crunch that's perfect for dipping into a sweet glaze. When a delicious appetizer is this easy to prepare, you owe it to yourself to try it!
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Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts.
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I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas.
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During the last part of April one year, I picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus element, which is balanced by the nutty, earthy pistou. It is truly a layering of flavors.
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My husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner.
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This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.
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Eating just one of these healthy treats satisfies my sweet tooth without added refined sugar. My recipe is a spinoff of an energy ball my daughter made for me when I was testing for my tae kwon do black belt.
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I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert!
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Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos.
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The genius combination of seasonings and citrus in this tender roast reminds us why we cherish tasty recipes. It's nice to serve with hot noodles to soak up any extra citrus gravy.
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These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.
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I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad!
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I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese.
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I've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost.
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Shrimp and asparagus pasta sounds fancy and tastes incredible—but even home cooks who shy away from seafood can easily master it.
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Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love?
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Say hello to our asparagus-mushroom frittata. It features an eggy, custardy base and is loaded with deliciously earthy-sweet vegetables.
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Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in 30 minutes or less. It’s low carb and packed with vegetables, but with all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you enjoy your food extra spicy, change the ratio of red curry paste to mayonnaise.
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