The sweetness of beets and citrus plays off the salty, earthy flavor of roasted cauliflower in this pretty, low-fat, high fiber salad that’s loaded with beta carotene and vitamin C.[Read recipe and reviews]
Tender, subtly sweet delicata squash is the perfect backdrop for sautéed mushrooms, kale, and a hint of fresh thyme.[Read recipe and reviews]
A salad that exudes spicy, opulent colors and flavors…and it’s low-fat, high fiber and packed with protein.[Read recipe and reviews]
Coconut milk and miso paste mingle to make a luscious dressing for this high protein, low-cal salad.[Read recipe and reviews]
When presentation is everything…scoop this scrumptious salad into a martini glass and say “cheers!”[Read recipe and reviews]
Blueberries are for more than muffins! Plunk them in your salad along with some strawberries and mint leaves. Splash on a tart cranberry vinaigrette and enjoy the fresh, springtime flavors.[Read recipe and reviews]
The strawberry season is off and running! This recipe transforms a simple bowl of berries into a luscious salad that juxtaposes sweet and bittersweet flavors.[Read recipe and reviews]
Let me be candid: Regardless of the weather, in most areas of North America local produce selections during the spring are DULL. Don’t despair. Help is on the way from Florida and California where citrus is in season, and in some cases, peaking.[Read recipe and reviews]
Message to winter: Get out of here!
Finally, the record snow that’s smothered half the country is beginning to melt. Bulky down coats and clunky boots will soon be a repressed memory. Red wine and comfort food will be replaced with summery cocktails and salad (yay!), with more local ingredients pulled straight from the ground.
To celebrate the thaw in the air, here’s a recipe that combines strawberries and sunflower greens for a mouthful of spring flavor. Magic ingredient in the dressing? Mint jelly. I know it sounds weird, but believe me, it works![Read recipe and reviews]
After a weeklong visit from Portland, Oregon, my mom and stepdad left behind a beautiful bottle of Malbec and some acorn squash. I knew what to do with the wine. But the squash? The solution turned out to be simple to make and super yum.[Read recipe and reviews]