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A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts. Serve it over soba noodles if you like.
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.
Organic Bartlett pears in season give this pilaf a fresh and tasty twist. Maple syrup, brushed onto chicken straight from the oven, brings the flavors of the crispy baked chicken and sweet pilaf together.
Quinoa takes the place of traditional bulgur in this flavorful salad. It can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.
Serve this dressing just as you would a traditional Caesar dressing and we bet no one will notice the difference.
Lacinato kale, also known as dinosaur kale, isn't as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.
While this recipe may sound a little odd, once you try it, you'll love the combination of three of summer's favorite foods. Brush some good hearth bread with olive oil and grill it briefly to serve alongside.
Green curry paste and coconut milk make a flavorful base for this curry featuring chicken, green beans and basil. This recipe was inspired by Whole Planet Foundation microcredit clients.
Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good.
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These easy to make grilled sweet potatoes are a wonderfully healthy substitution for fries or roasted potatoes made with oil. Watch the grill so the potatoes get tender with just a little bit of char and not burnt. Serve with a side of mixed greens.
This is a superbly flavorful and healthy condiment to have on hand to flavor soups or sauces, to spread on toast, or to use just about anywhere in place of butter. Its big taste will go a long way to replace the fat and sodium used in many dishes.
These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat. You can make the hash several days ahead and reheat it in a microwave or on the stovetop with a little added water or vegetable broth.
This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach.
Inspired by the traditional Guatemalan dish pepián, this flavorful stew combines pumpkin seeds, corn tortillas, chile peppers and tomatillos to make a rich sauce for chicken, but it could also be made with pork or beef.
This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot as you'd like by using or leaving out the chile peppers.
Inspired by the Samoan dish vaisalo, which is made with fresh coconut meat and starch, this warm tapioca porridge can be enjoyed for breakfast or dessert. The hint of sweetness and coconut is complemented by the texture of tapioca.
Tamarind and turmeric give a warm, tangy flavor, and coconut milk adds richness to this vibrant sauce for fish. Inspired by Whole Planet Foundation® microcredit client recipes.
Collards cooked with diced pork belly make a hearty side dish rich in flavor. Inspired by Whole Planet Foundation® microcredit client recipes.