Can you tell by the name of this one that our very own Keri Glassman loves it? There’s no mistaking why it would be a nutritionist favorite: well-meaning eaters often make healthy salads and then …
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This Dijon Vinaigrette is a slightly creamy, tangy dressing that’s easy to make at home. Because its flavor is pretty strong, it’s best for sturdy, mild-tasting greens like spinach or romaine. (Delicate arugula, on the …
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This soy marinade is the trick to better stir-fry and fried rice. Whether you’re throwing chicken, tofu, or grass-fed beef into the pan with all of those amazing veggies (think snap peas, bok choy, carrots, …
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Coleslaw can be kind of gross. When you buy it packaged it’s sometimes way too watery, all of those vegetables soaked for way too long in some kind of unrecognizable creamy concoction. Make it yourself …
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Do you even know what a pine nut is? Turns out they come from pine cones (too obvious?) and people have been eating them since the Paleolithic era. Just like other nuts, they come with …
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Eggplant is a nutrient-dense, tasty vegetable that often meets the same fate when it arrives in the kitchen: It gets heavily breaded and covered in melted cheese. Eggplant parm, eggplant rollatini…you get the picture. But …
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Tofu gets a bad wrap because no one knows what to do with it. If you eat it without seasoning or cooked wrong, it’s bland at best and really mushy at worst. Here’s how to …
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Blackberry-Thyme Margaritas are the kind of drink people will remember you for. You host a summer party, grill all kinds of healthy vegetables and fresh fish, and hand each guest one of these. They’ll feel …
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Deviled eggs are such a delicious party food; egg salad is such a delicious lunch food. This recipe steals ingredient inspiration from both and then ups the vegetable profile by adding scallions and radishes and …
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