skip to Main Content
$300 loan.


a plate of beef and mushrooms with a side of veggies

Beef Roast With Cremini Mushrooms in Zesty Pomegranate Sauce

By Karen Olson
Serve this slow-cooked roast with a hearty whole grain, such as cooked quinoa, wild rice or barley. Pair with braised cabbage, Brussels sprouts or kale. For a vibrant and healthful touch, garnish with pomegranate seeds.
omelet with grilled mushrooms

Wild Mushroom Omelet  With Arugula and Chèvre

By Karen Olson
This quick, satisfying meal can be made with or without pancetta (unsmoked bacon). As alternatives to arugula, try baby spinach or watercress. For more fresh flavor, add chopped fresh herbs, like chives or marjoram, to the egg mixture.
grilled mushroom salad

Spinach Salad With Grilled Portobello Mushrooms

By Karen Olson
When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.
a roasted turkey with a pot of apples

Apple Cider and Sea Salt Brine

By Karen Olson
Brining makes for a moist, flavorful turkey that you won’t need to drown with gravy.
shrimp Cevice with tomato

Shrimp and Heirloom Tomato Cevice

By Experience Life Staff
Enjoy as an appetizer with raw veggies or whole-grain chips. Choose wild-caught or sustainably farmed U.S. shrimp over imported shrimp, which may be contaminated with antibiotic and pesticide residues. For a vegetarian version, substitute canned black beans for the shrimp.
pina colada

Piña Colada Aqua Fresca

By Cary Neff
A light and refreshing beverage that’s suited for a hot summer day. Try mango and raspberry or strawberry and pineapple as variations.
mussels in a bowl

Mussels in Lemongrass Coconut Broth

By Cary Neff
Serve with crusty whole-grain bread or rice and a fresh salad.
spinach salad with cashews and coconut

Island Spinach Salad

By Cary Neff
This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

Tempeh Tacos

By Cary Neff
Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.
tempeh Kebabs

Zesty Tempeh Kebabs

By Cary Neff
These kebabs are full of flavor and fun to make on the grill. Try other marinades, such as Asian sesame, curry or balsamic vinaigrette. These are also great wrapped in whole-grain tortillas.
thai basil tempeh salad

Thai Basil Tempeh

By Cary Neff
This mixture of ground tempeh and Thai spices is perfect for serving on top of a salad, over rice with stir-fried veggies, or in a wrap or sandwich.
apple celery salad on a plate

Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing

By Cary Neff
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
a spoon filled with curry vegetables

Curried Vegetables

By Cary Neff
This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.
egg salad with rye bread

Egg Salad with Celery and Dill

By Cary Neff
Celery adds texture and freshness to this classic salad recipe. Try it on whole-kernel rye toast, in a sprouted-grain wrap or on a bed of baby greens. Also good with flaxseed crackers.
lentil burger with a side salad

Lentil and Millet Burgers Topped With Lemon Yogurt Sauce

By Cary Neff
These Greek-inspired lentil and millet burgers work best if you form them a day earlier and then refrigerate overnight, and cook when ready to serve.
Warm Citrus Black Lentil and Quinoa Salad

Warm Citrus Black Lentil and Quinoa Salad

By Cary Neff
Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.
a bowl of traditional aloo gobi

Aloo Gobi

By Karen Olson
A classic Indian dish of cauliflower and potatoes, Aloo Gobi has a complex base of spices and tomatoes. The turmeric gives the cauliflower a lovely yellow color and has many health benefits, including anti-inflammatory properties. Serve with a cooling spinach raita or add shredded kale to the dish to get your greens.
a plate of cauliflower coleslaw


By Karen Olson
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
a bowl of carrot and cauliflower soupd

Creamy Carrot and Cauliflower Soup

By Karen Bannan
This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.
roasted cauliflower in an orange casserole dish

Roasted Cauliflower, Anchovies, Capers and Garlic

By Karen Olson
This side can be enjoyed on its own or tossed with pasta or gnocchi. If you don’t care for anchovies, substitute minced Kalamata olives. Just know that the anchovies dissolve in the sauce when cooked and don’t taste fishy. Because anchovies have plenty of salt, there is no need to add more to your roasting cauliflower.
Back To Top