Frittatas with fresh herbs or seasonal vegetables are a main-stay of our diet, and we often serve them on the weekend for a late breakfast or early brunch.
Sloppy Joes are an American classic and favorite. The great taste of that sweet tomato sauce with the hamburger and vegetables is just too good to pass up.
One of the things I love about summer is that I can eat like a Queen without much effort. Mid July, our crisper is now overflowing with farmer’s market vegetables, none of which need much fuss or strategic planning in
Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.
Crisp, fresh vegetables in a creamy peanut dressing create a vegan salad that's hearty enough to stand on its own. Add cubed chicken for the carnivores.
In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.
Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
