This rainbow vegetable bowl is all about making healthy taste like exactly what you want. Think of it sorta like a choose-your-own veggies and fruits adventure.
This kale, butternut squash, and kale salad may conjure notions of autumn but it’s actually really quite lovely all year long.
No more tossing those frilly green carrot tops in the trash. Here’s how you can turn those lovely green carrot tops into something to dress up the carrots they came with.
Tomato and peach panzanella may sound unlikely but it’s gonna knock your socks off. Or, if you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.
For when you just can’t wait until midsummer for your fave Tuscan bread salad.
Distinctly Thai, this deep-fried tofu with peanut sauce is gonna make you think of tofu like you’ve never, ever thought of it before.
Essentially a milder, smoother, creamier, awesome-r riff on traditional hummus, this white bean dip is gonna make you like eating healthy.
If you’re not already familiar with the sorta-but-not-too-fiery sauce known as adobo, trust us, you’re going to want to slather it on everything. Even tofu.
Kid-friendly. Quick. Easy. Healthy as can be. Vegetarian. And tastes delish. What’s not to love?!
Hearty and healthy and pretty darn satisfying, too.
An easy Italian soup that makes for a satisfying supper tossed together from pantry staples.
An easy, light, spring-inspired riff on traditional risotto that still manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.
Tofu may not seem sexy at first glance but this quick and easy technique is seductive as heck when you need dinner done pronto. Here’s how to pull it off flawlessly.
Stir fried lettuce. Not what you were expecting to do with that head of romaine languishing in the fridge? Perhaps you ought to think again.
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