Diet Type: Vegan
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Cranberry Barbeque Sauce
Brush roasted or grilled chicken, beef, pork or vegetables with this tangy-sweet barbeque sauce or use as a sandwich spread on hot winter sandwiches or grilled cheese. Double this recipe easily to make multiple gifts for friends.
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Kale Salad
The key to this salad is finely chopping the kale leaves.
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Roasted Pumpkin Seeds
Perfect for snack time, roasting your own pumpkin seeds is simple, tasty and fun. We give you a few options for spicing up these crunchy goodies, or feel free to make your own spice combinations.
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Chocolate-Covered Matzo Bark
Make this easy sweet treat a day or two ahead. After the chocolate has set, simply store the matzo bark in an airtight container at room temperature until ready to serve.
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Orange and Fennel Salad
Colorful and crunchy, the sweetness of the oranges in this salad is a tasty contrast to the sharp clean flavor of fennel. Save any juice that accumulates when you slice the oranges and use it when making the dressing, if you like.
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Beet Salad with Oranges and Romaine
Crunchy jicama and bright, tender beets are the perfect duo in this bright salad. When in season, substitute blood oranges or grapefruit when for the oranges. If you’re in a hurry, skip the marinating time for the beets.
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Wheat Berry Salad with Raisins, Beets and Citrus Vinaigrette
Toss with cubes of tofu or diced turkey just before serving, if you like.
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Pita Chips with Sweet Potato Mash and Smoked Almonds
Smoky almonds and pimenton (Spanish smoked paprika)are a particularly good match for sweet potatoes.
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Learn to Cook: Roasted Butternut Squash
Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad.
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Pasta with Greens
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. In our experience, kids just love pasta and since they do, we suggest using pasta as a vehicle to introduce and incorporate additional "healthy" ingredients.
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