These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried,...
This wonderful vegetable and lima bean soup lives up to its name. You must allow 1 1/2 hours of simmer time, and the lima beans must be soaked for two hours prior to cooking, but the results are well worth the time.
Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
Lacinato kale, also known as dinosaur kale, isn't as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.
The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Whole Kids Foundation is an organization devoted to improving children's nutrition and wellness with the goal of ending the childhood obesity epidemic. [LINK]En | [LINK]Sp | [LINK]Fr
