This classic Italian dish is full of vegetable goodness, especially when you choose a sauce that is low in sugar and salt. Serve your portions up with either whole-grain pasta…
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The trick to excellent polenta is not rushing the cook time. Think of it like a grain pudding, and give it a good long time over slow heat before baking…
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If you’ve got odds and ends in your freezer or canned vegetable stock that need using, this simple template for a marinated salad is a great one to keep on…
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Eating your vegetables is a pleasure when you heap carefully flavored stir-fried veggies onto a smartly dressed green salad. The combination of warm veg and cool greens is a treat…
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Inspired by a dish from the Dominican Republic, this dish combines plantains, butternut squash, and garlic. By roasting the vegetables together before combining them with a bit of stock, you concentrate the…
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Technically, we recommend chilling this pasta salad before serving, but honestly? It’s amazing warm too, and if you’re looking for a good meal in a jiffy, warm pasta salad isn’t…
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…“cheese sauce” to add to any dish. Tip: This is a rich soup. If you don’t want a thick soup, you can thin it with a little no-sodium vegetable broth. …
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As written, this recipe is a soup full of vegetable chunks in a thickened broth. You can also, however, puree it after cooking using an immersion blender for a creamy…
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