Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!
You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.
A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
