I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another...
Traditionally basil pesto is made with pine nuts, but they’re expensive and sometimes hard to find so I generally use almonds. Basil pesto is also made with Parmesan cheese, but I generally skip the cheese. Basil has exceptional flavor and is a rich source of...
Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly. This dish comes together easily and leaves bellies full and happy. If cooking for children or those who...
I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods. The original recipe calls for escarole, a form of endive. Endive...
Variations: Add sliced or diced cucumbers Use different greens: spinach, mixed greens, finely sliced kale (stem removed) instead of arugula. Use different nuts or seeds (pumpkin seeds, sunflower seeds) Use different berries, or other seasonal fruit: citrus,...
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