Roasted Beet Salad with Feta Next time you roast beets for dinner, roast a few extras, so you can enjoy this salad the next day. You can use canned whole beets for this recipe too, but fresh is always best. If you need to roast your beets, cover them in foil and put...

They may not be potato chips, but they’re a close second. These crispy and nutrition-packed chips are sure to be gobbled up quickly. Ingredients: One bunch kale cut in bite sized pieces Olive oil Salt and pepper   How to Make It: Preheat your oven to 325 F.  Wash...

If you’ve ever booked Swiss chard and wondered what could be done with those fabulous looking stems, look no further. Here’s a recipe Ingredients: Swiss chard stems, cut in 1 ½ inch pieces Pepper Parmesan cheese How to Make It:  Preheat your oven to 400 F. The stems...

Baba Ganouj is one of nature’s miracle dips. It is so creamy, yet it contains no dairy or dairy substitutes whatsoever. It’s great with pita bread, veggies and more. It’s just good wholesome ingredients. Creating the dip usually takes longer and involves roasting a...

Tender, but not overcooked asparagus is often a fine art. In these recipe, we steam the asparagus lightly before sautéing it with red wine vinegar. The final touch is chopped pine nuts sprinkled on top. Just a little goes a long way. Prep Time 5 min Cook Time 10 min...

2 cups uncooked buckwheat 4 cups water 1/2 tsp salt 4 small summer (yellow) squash, thinly sliced 1 can garbanzo beans, rinsed and drained 1/2 cup chopped toasted walnuts 1/4 cup grated Parmesan cheese 1 lemon, juiced 1 Tbsp chopped fresh parsley 2 Tbsp olive oil salt...

1/4 cup sliced raw almonds, toasted 1 bunch mature broccoli stems (may substitute cabbage slaw) 2 carrots, peeled 3 Tbsp light olive oil 3 Tbsp rice vinegar 3 Tbsp honey 3 Tbsp Plain drained yogurt 1 1/2 tsp Dijon mustard 1/4 tsp kosher salt 1/4 tsp fresh black pepper...

4 small or 3 medium eggplants Sea or Pink salt Extra virgin olive oil 2 large roasted red bell peppers 2 medium tomatoes, seeded and diced 1/2 cup thinly sliced whole scallions 1/4 cup finely chopped fresh parsley 3 Tbsp chopped fresh mint 2 garlic cloves, finely...

Roasted Veggies are my favorite way to eat veggies.  You can combine any combination of veggies.  Just keep in mind that the ones like zucchini and peppers will cook a lot faster that one like cauliflower, so plan accordingly, you can always add them later. The key is...