Recipes

A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. Brown rice may be used, but...

By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and...

Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing. Serves 4 YOU NEED: 3 large Medjool dates, chopped 2 tablespoons sherry vinegar...

Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8 YOU NEED: 2 tablespoons olive oil 2 pounds parsnips, peeled and...

This dish takes some assembling, but its bold flavors pair well with mild tilapia and makes for a fresh, delicious dinner. From Edward T. Farrow, Bon Appétit Executive Chef at...

Lip smacking good! A simple zippy marinade for roasting pork spare ribs paired with a simple cucumber and pepper salad. Maple Mustard Pork Ribs YOU NEED: 3 lbs pork spare...

Although harvested in the early fall, spaghetti squash can be stored in a cool environment to be used throughout the year. Serves 8 large servings YOU NEED: 1 medium spaghetti...

According to the Monterey Bay Aquarium’s Seafood Watch program, mussels are a ‘super green’ seafood choice because they are good for both your health and the oceans. Makes 4 servings...

Get your crunch and nutrients too with this versatile snack that is as easy on the environment as it is good for your well-being. Serves 4 YOU NEED: 1 bunch...

Refreshing, yet filling, this salad can be eaten warm or at room temperature. Pair with a side fruit or vegetable, such as cabbage slaw, for a balanced plate. Serves 4...

Vitamin C and Iron: Citrus fruits increase absorption of iron from foods like shrimp. YOU NEED: 1 pound large shrimp, peeled and deveined* 1 tablespoon + 3 tablespoons vegetable oil...

This delicious vegetarian stew is easy to prepare, chock-full of vegetables, and, with a quinoa base, protein-rich. For the stew YOU NEED: 1 small onion, peeled and cut into large...