This recipe is so good with roasted broccoli and cauliflower. You could also roast up some tomatoes with them too. This sauce pairs up nice with many vegetables. Next time try potatoes and steamed green beans with this creamy, tangy, salty hollandaise sauce.
Grilling the vegetables creates a subtle smokiness from charring them that doesn’t become overpowering but enhances the vegetable flavor. This soup purées some of the grilled vegetables into a thick base and combines the remaining chopped vegetables to have both a chunky and smooth soup.
Lentils are a great source of protein and only take about 20 minutes to make. Combining lentils with orzo, a short-cut pasta shaped like a large grain of rice, makes a casserole that you’ll want to eat a lot of.
Loaded with fresh veggies, pasta and herbs, this classic minestrone soup, with its savory flavor and wonderful aroma, will have you dreaming of leftovers.
Red peppers and tomatoes are in abundance this time of year and nothing feels better than firing up the oven for roasting veggies in these first crisp fall mornings. Roasting until the skin becomes charred is key for creating complex sweetness and a subtle smokiness.
Our chunky tomato sauce includes Tocos (Rice Bran Solubles) that is an incredible superfood and a creamy addition to this healthy recipe.
Roasting tomatoes along with whole (smashed) garlic cloves on a sheet pan until they’re soft and sweetened with their own juices, develops a natural deep tomato flavor.
This black bean and rice recipe is so savory and flavorful and the leftovers are even better the next day.
Love cabbage rolls but not the hassle of making them? This hearty dish has the same great flavor as stuffed cabbage… but without all the work.
Simple and delicious, rich and spicy, this sauce is elegant enough for company but so easy to make, it might become your go-to weeknight staple that your whole family will love.