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Hardcore oyster lovers don’t want anything between them and their oysters but a quick splash of lemon, hot sauce, mignonette or something equally bright and clear.
Try this unique, flavorful version of glazed carrots from Andrew Zimmern.
Use an acorn or baby dumpling squash as your “bowl” for this meal.
Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
A small strip of kombu can make your beans easier to digest.
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
If you’re an herb lover, try basil, chervil, dill, and tarragon in this salad.
Toasted pumpkin seeds and crumbled feta round out this fresh, herb-filled salad.
A great kid-friendly dish that small hands can easily help prepare.
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.
Sliced almonds add a nutty crunch to this bright summer salad.
Shredded zucchini helps keep the muffin light, fluffy and super moist.
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
Andrew Zimmern’s creative take on roasted asparagus involves cremini mushrooms and fresh thyme.
A zingy Mediterranean lentil salad with cucumbers, fresh mint, and crumbled goat or feta cheese.
This simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.
This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
Fresh ginger, tamari, lime juice, and maple syrup liven up this Asian slaw.