Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
Flavors of Morocco lend themselves to this traditional sauce, usually served with grilled, firm fleshed fish.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
The tempting flavor of sesame chicken and the very green flavor of a hummus spread made from high fiber and mineral edamame soybeans, all in a convenient hand-held package.
Soy curls are a great chicken substitute and excellent source of protein, with the sliced almonds giving it that extra-special finish.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
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...
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.