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To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.
Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.
This one-dish supper might be kid-friendly, but adults will find the whole wheat pasta, smoky Gouda cheese, veggie dogs and sweet peas irresistible, too.
Spicy radishes and radicchio stand up beautifully to the hearty flavor of this creamy dressing, made from roasted green onions, silken tofu and white wine vinegar. Fire up the grill to cook the onions, if you prefer.
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen.
This classic and versatile recipe is a perfect once-a- week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used within a few days or frozen to make stews, soups or sauces.
Older kids can learn to make these themselves, and younger ones can be helpers. Remember to be careful with knives and sharp blender blades.
In this dish, pork tenderloin is served with sweet grilled pineapple and tender plantains. Simply add a green salad and steamed brown rice to make a complete lunch or dinner.
Chia seeds soaked overnight turn into a simple pudding, similar in consistency to tapioca.
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Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.
Everyone loves this recipe. Put a spin on it by trying one of the flavorful variations suggested.
The marinade for this flavorful chicken comes together quickly in a blender or processor. While the chicken marinates, you have time to make salads and other accompaniments for the meal. You'll want to make this no-fuss dish a regular feature at your summer...
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and...
Prepare this salad ahead of time and serve chilled, if you like. Spoon into avocado halves and serve with whole wheat crackers for a refreshing lunch or dinner.
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
This recipe has earned its name since the salad features ingredients that can be easily prepared Thanksgiving morning, arranged in a cooler and driven for more than 100 miles, then assembled on site.