This apple-oat bake is a quick and simple-to-prepare breakfast dish. You can make it in the evening, pop it into the oven, and set it to automatic bake.
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
These cabbage wedges are easily seasoned and super simple to make. A fine addition to any dinner.
The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and...
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
This classic Indian recipe will become a family favorite for its robust flavor.
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
