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Recipes - Lunch & Dinner

pork loin mole
By Betsy Nelson
Serve this traditional piquant dish over brown rice or with sprouted tortillas.
Winter-Citrus-Salad
By Dara Moskowitz Grumdahl
Liven up your winter with this fresh salad.
Sweet Potato and Pork Green Curry Stew
By Betsy Nelson
Sweet potatoes add a contrasting sweetness to spicy green curry. You can substitute chicken, shrimp or tofu for the pork.
Sweet-Potato-and-Collard-Green-Salad
By Betsy Nelson
Quick to prepare, this combination of superfoods makes a colorful side dish. You can substitute Swiss chard, spinach or kale for the collards.
Bryant-Terry-Molasses-Yams
By Betsy Nelson
Enjoy an earthy, candied sweet potato dish this Thanksgiving!
Mushroom-and-Millet-Soup
By Cary Neff
Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
Coconut-Millet-Salad
By Cary Neff
A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
Quenelles-of-Millet-Polenta
By Cary Neff
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
Tofu and Cabbage Spring Rolls
By Cary Neff
Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
Apple Cabbage Coleslaw
By Cary Neff
Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Stir-Fried-Chicken-and-Vegetables
By Cary Neff
Julienned savoy or napa cabbage is the perfect addition to any stir-fry. Add the cabbage at the beginning of the cooking for mellow flavor and texture — or toss in near the end to retain its crisp freshness.
Baked-Italian-Squash
By Cary Neff
In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.
Red-Snapper
By Cary Neff
Baking fish in foil packages keeps it moist and steeps it in the flavors of any added ingredients. Drizzling olive oil over hot fish just before serving creates an amazing aroma and deepens the flavors of the fish, herbs and vegetables.
Barley-Soup
By Betsy Nelson
Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.
a thanksgiving plate of turkey, stuffing and salad
By Betsy Nelson
Serve this delicate yet deeply flavorful gravy warm over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.
a thanksgiving plate of turkey, stuffing and salad
By Betsy Nelson
With earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, gluten-free alternative to packaged bread-cube stuffing.
Classic Roast Turkey
By Betsy Nelson
A classic, yummy take on the Thanksgiving turkey.
turkey curry and rice
By Betsy Nelson
Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).
mushroom pate
By Betsy Nelson
A nifty vegetarian pâté. If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk.
By Betsy Nelson
Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.
Crispy kale chips
By Betsy Nelson
These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.
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