A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
A richly seasoned hummus, alive with tastes of the Mediterranean, chicken marinated with fragrant cumin and paprika, and the freshness of juicy cucumber and fresh vegetables.
Mustard on salmon makes for a very Scandinavian dish, with a fine flavor of rosemary and lemon peeking through the mellow layer of mustard.
Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
This Middle Eastern salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!