Lunch & Dinner
LATEST STORIES
Curried Carrot Soup
This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.
Shredded Carrot and Currant Salad
The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.
Parsley, Apple and Walnut Salad
This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.
Lamb Burgers With Parsley and Cucumber-Yogurt Sauce
Grill up some lamb burgers, seasoned with the fresh taste of spring herbs. Serve with Cucumber-Yogurt Sauce.
Sweet and Sour Braised Portobello Mushroom Caps With Asian Greens and Brown Rice
This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.
Beef Roast With Cremini Mushrooms in Zesty Pomegranate Sauce
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.
Spinach Salad With Grilled Portobello Mushrooms
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.
Steamed Sweet Potatoes With Tamari Ginger Sauce
Steaming is a quick and healthful way to prepare sweet potatoes. This side dish is especially nice accompanied by buckwheat or Soba noodles and grilled meat or tofu.
Apple Cider and Sea Salt Brine
Brining makes for a moist, flavorful turkey that you won’t need to drown with gravy.
Kale, Bell Peppers and Pine Nuts Sautéed With Garlic
This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
Mussels in Lemongrass Coconut Broth
Serve with crusty whole-grain bread or rice and a fresh salad.
Island Spinach Salad
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
Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.
Zesty Tempeh Kebabs
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
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.
Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing
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.
Curried Vegetables
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 Celery and Dill
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 and Millet Burgers Topped With Lemon Yogurt Sauce
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
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.
Creamy Carrot and Cauliflower Soup
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.