Lentil soups are a low-maintenance method of getting more of these petite little legumes into a daily diet.
No one will ever suspect the green beans were frozen!
This salad is irresistible, even to those reticent about rapini and sea vegetables: even our 5 year old agrees!
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Sweeter than the Date Bran and Pecan muffins from last week, these are an easier sell to the average palate.
This recipe is healthy enough to eat for breakfast and the muffins are sublime served up with a bit of nut butter or virgin coconut oil.
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A fast and fabulous vegetable side-dish to pair with anything Indian or to enliven plainer fare.
Not into squash? Check out the variations after the main recipe!
How do you cook red cabbage and retain the colour? Cook it with beets!
Another one-pot meal for cooler weather featuring a wealth of warmly-coloured root vegetables and creamy barley.