Perfect as a side or on its own. This kale, apple and cheddar salad with apple cider maple Dijon vinaigrette is the perfect autumn dish.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
This plant-based version with tofu and garbanzo flour is scrumptious!
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
Make an extra batch to freeze so you can grab them for a quick morning meal.
