I'm definitely warming up to the idea of quinoa, even though I tend to be suspicious of uber-healthy foods when they first become popular. But it seems like everyone has been talking about this high-protein grain. It's also one of...
Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
This Meatless For a Meal: Spinach and Mushroom Stuffed Enchiladas recipe contains pepper jack cheese, pepper jack, yellow corn, tomato sauce, olive oil and more.
Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.
For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
This hearty soup is a great 'warm you upper' for a cold winter night! Served with fresh grated Romano cheese and oven warm Italian bread, it's a hit any night of the week. Mangia!
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
