This recipe is an easy to make, meat-free, weeknight dinner! It's also a great way to use winter greens like kale, collards, spinach, or chard. Any leafy gre...

My grandmother used to fry potatoes this way and I always loved how crisp and flavorful they were. No need to soak potatoes in cold water before - just slice...

These cacao date energy balls are vegan, gluten-free, nut-free, and free from refined sugar. Tahini (sesame seed butter) is high in protein and provides a ri...

Photo by Yossi Arefi

INGREDIENTS 1 1-inch piece ginger, peeled and finely grated 4 garlic cloves, finely grated 1 pound hot or mild Italian sausage, casings removed 2 tablespoons...

Radicchio is such a beautiful vegetable. Often mistaken for red cabbage, it is actually a type of chicory. Radicchio has a bitter, spicy flavor when eaten raw...

Many of us associate latkes with Hanukkah, but latkes are awesome any time of year; especially fall and winter when root vegetables are in season. This recip...

I love this sautéed Brussels sprouts recipe from chef Alison Roman! Until I found this recipe, I generally roasted Brussels sprouts, which is delicious, but ...

This rich and creamy soup is from chef Deborah Madison's wonderful book, Vegetarian Cooking for Everyone. I know many people shy away from potatoes, thinking...

The vivid orange flesh of many winter squash varieties is due to their amazing concentration of carotenoids, each of which have amazing antioxidant propertie...

Basil is a fragrant and beneficial herb. The flavonoids and oils in basil have both anti-inflammatory and anti-bacterial properties. There are more than 60 v...

Collard greens make a wonderful, grain-free alternative to tortillas and other flat breads because they're sturdy and easy to roll. The possibilities for fil...

INGREDIENTS ¼ cup extra virgin olive oil or avocado oil 1 tsp. coarsely crushed peppercorns 1 tsp. coarsely crushed coriander seeds ½ tsp. cumin seeds ½ tsp....

A simple, refreshing celery salad from chef Alison Roman. I usually used avocado oil for the dressing and it always turns out great. INGREDIENTS 3 tablespoon...

Mid-July is peak season for cucumbers and peaches at your local farmers market. It's a great time to use these lovely fruits in salads, smoothies, and baked ...

INGREDIENTS 1 cup bulgur (not quick-cooking) ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups) 1 small ...

Early summer is snap pea season. They're sweet and crunchy and perfect for salads. Snap peas are members of the legume family, which also includes lentils, c...

I love summer squash, raw or cooked. It's such a refreshing summer vegetable. We grow it in our garden at home and always have lots of it come August. This s...

Bieler broth is a detoxifying green soup made with green beans, zucchini, celery, and parsley. These wonderful green vegetables are rich in vitamin A, C, and...

Grilling stone fruit (peaches, plums, nectarines, apricots) caramelizes the natural sugars and enhances the sweetness. Grilling also adds a slight char or sm...