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This pilaf can stand alone with its protein, grains, and vegetables—a lovely entrée. It makes a special meal for entertaining when served with the No-Meat Balls.
Serve with fragrant jasmine rice or in a pita for a quick vacation to Morocco.
Taking a cue from the classic Cuban drink, this dish adds lime, mint and brown sugar to a chicken marinade, leaning on the fragrant tang of lime and sweetness of the brown sugar to flavor the dish.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
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.
This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.
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