Getting adventurous on National Grilled Cheese Day with this Beet, Arugula & Goat Cheese Grilled Cheese Sandwich

You can use many seeds, beans and nuts to grow your own sprouts in just days. Store in the fridge and use on salads and sandwiches

Vegetable Cassoulet

Roasted Asparagus with Shallots and Chives– a favorite Spring vegetable (and a step-by-step on how to peel thick asparagus)

A flavorful and healthy variation on a soup recipe that everyone can use.

Vegetarian’s dream? Fried chicory with light mint dip and pink pepper.

Lime & Peanut Roasted Cabbage. Not a cabbage fan? Try it roasted for a fun chip like texture.

Barley & Vegetable Skillet Salad – Nutty barley with tons of vegetables, seasoned with robust Mexican seasoning and served with roasted aspa

Pommes Anna- a classic and simple potato dish with wonderful taste and texture.

Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach

Creamy Celery Root Puree- a lighter alternative to mashed potatoes

Whole grain rigatoni baked with fontina, brussels sprouts & figs.

Ginger Vegetable Stir Fry ~ simple and delicious!!

Purple cauliflower fritters with a zesty garlic and coriander dressing

Enjoying Summer Fare

This vegetable paella is a cinch to make and has wonderful Spanish flavor!

Cauliflower Puree

Napa Cabbage, Asian Pear, and Carrot Salad

Cooking for Your Health: Kale and Quinoa Salad

Easy Bulgur and Vegetable Pilaf- A Turkish side dish that can also be a vegan main dish. (in Romanian)

Cabbage and peas

Vegetarian Quinoa Chili