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These versatile little cakes can be enjoyed as breakfast muffins, snacks or dessert. Frost with Maple Cream Cheese Frosting, if you like.
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.
Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.
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...
These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other...
Share the love and a sweetheart steak on Valentine's Day with this recipe for two. While your steak rests, make the red wine sauce in the same skillet, capturing any flavor left behind. Thinly slice the steak to share and pour two glasses of wine! Serve with your...
Sweet meets savory in this stunning salad. Dappled with goat's cheese and dark red roasted beets, this baby spinach side dish is lightly coated in a sherry walnut vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor.
We love summer fruit and sometimes indulge in a bit of decadence in our preparation. Sweet dough topped with mascarpone cheese, fresh peaches and berries are finished with crème fraîche and fresh mint. This delicious treat is not your standard fruit bar.
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The fresh flavors of persillade, a mixture of garlic and parsley, complement juicy lamb chops spread with a bit of Dijon mustard and baked in a hot oven. Serve with broiled tomatoes and roasted potatoes.
In these moist and tender pancakes, the cottage cheese adds quality calcium and protein. Serve with a bit of butter and maple syrup or, for a special treat, top with fig spread.
This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for raw carrot and celery sticks, radishes and steamed asparagus spears, too.
This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable.
Perfect for entertaining, this tender braised pork can be made the day before and reheated. Serve with tortillas, pickled onions, shredded cabbage and hot sauce, and let guests assemble their own plates.
Black-eyed peas mix with cherry tomatoes, fresh basil, green onions and red leaf lettuce in this colorful, flavor-filled salad. Experiment with different whole grains; we used millet but barley or quinoa work equally well.
Crisp potatoes are the perfect vehicle for adding flavorful salt just before serving. In general, salt draws out moisture from potatoes, so don't salt them at the beginning of or during the cooking process since that will prevent potatoes from developing a crispy...
This luscious, fudgy cake is gluten-free delight -- a little goes a long way!