This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
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.
These vegetable bowls bring a lot of variation to this quick, simple, and versatile Thai peanut sauce.
Mustard on salmon makes for a very Scandinavian dish, with a fine flavor of rosemary and lemon peeking through the mellow layer of mustard.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
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.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!