We may be in the dead of winter, but there are still plenty of cozy, veggie-loaded dishes to devour. Here are a few of our favorites.
It’s easy to focus on the bread, the main dish, the drinks and dessert, they’re often more exciting. But don’t forget the veggies! Check out these festive holiday sides that are flavorful and far from boring. They might even steal the spotlight.
Elegant, yet realistic to make at the last minute, this cod with summer vegetables is delicious, refreshing and is perfect for an impromptu date night with a glass of wine.
Loaded with a flavorful array of spices and served over jasmine rice, these Indian curry potatoes with spring vegetables are bright and hearty. The perfect dish for a cool spring day.
How often should you eat fermented foods? The short answer is as much as you can. Eating fermented foods daily will strengthen your immune system, reduce bloating, control weight, and will help many digestive issues.
This bright and fresh vegetable noodle bowl can be served cold or warm. It’s great both ways, and will make you feel great from the inside out!
The days are longer, the nights are warmer, and there’s always an excuse to be outside. Yours is being on the grill. Think you’ve got some serious BBQ’ing skills? Here is the challenge! Whether your bronzed guests are laying out by the pool, hitting the waves, playing at the park, or you are hosting an al fresco soiree, keep them having fun in the sun all day long with these morning till sunset grilled meals!
Juicy, caramelised and crusted with burnished spices – this is my easy Indian-spiced pork loin with foraged greens, crispy fried onions and turmeric chat potatoes.
Spring is a wonderful time of the year to enjoy this beautiful asparagus with lemon and garlic Recipe. A simple, quick Italian side dish. Ready in 10 minutes.
These Roasted Vegetable Quinoa Bowls are full of flavor and make a hearty and healthy meat-free meal! Top the bowls with the maple balsamic dressing for a little sweetness and extra flavor!
Root vegetables are making a comeback. Here are eight that you should know about, along with root vegetable recipes from the chefs at Panna Cooking.
Chefs Fredrik Johnsson and Peter Andersson are keeping the food industry fresh, simple, and delectable at Volt. The Swedish menu is coming to New York.
Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.
An easy side dish that you can make with any protein and will bring an extra hit of flavor to the meal with homemade curry powder and a tangy yogurt sauce.
Chicken, asparagus, and zucchini are marinated, grilled, and tossed with sun-dried tomatoes, arugula, herbs, and White Truffle Glace for a bright salad.
The colors of this dish are perfect for a festive holiday table, and it can easily be made ahead of time — ideal when the oven is already in use.
We can’t live forever, but we can eat more delicious produce everyday. A new study illustrated in this video encourages us to indulge in at least 7 fruits and vegetables to increase longevity and decrease our risk of disease.
This grilled asparagus salad is quick to make, beautiful, and fabulously delicious. Enjoy it as a side dish or a light meal with good, crusty bread.
This recipe is quick, nutritious and totally versatile — just add any veggies that can be eaten raw — which is a perfect trifecta for a weeknight dinner.