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Recipes - Lunch & Dinner

By Betsy Nelson
Add a new dish to your Thanksgiving feast!
By Betsy Nelson
A delicious twist on the traditional Thanksgiving stuffing.
By Betsy Nelson
Mix up your classic salad with wild rice and grapes this Thanksgiving.
By Dara Moskowitz Grumdahl
The mustard-caper butter brings zing to this earthy fall favorite.
By Dara Moskowitz Grumdahl
A colorful and nutritious side dish.
By Cary Neff
Chef’s note: Frozen cranberries (not thawed) or fresh cranberries can be used in place of dried cranberries. Pulse the cranberries in a food processor to chop, then measure to 3/4 cup and add stuffing mix.
By Dara Moskowitz Grumdahl
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
Vegetable soup
By Dara Moskowitz Grumdahl
This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.
By Cary Neff
Try this simple roasted root vegetable recipe for an easy side.
By Dara Moskowitz Grumdahl
Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).
By Dara Moskowitz Grumdahl
Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
By Dara Moskowitz Grumdahl
Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.
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