Roasted Asparagus with Lemon-Feta Crumble

Recipes

Covered in sesame and poppy seeds and savory with dried onions and garlic, this roasted nut mixture is tasty eaten out of hand, or finely chop it to use as a topping for salads or on snacks like buttered toast. This mix makes a great gift from the kitchen.

Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.

Secret Ingredient: Rotisserie Chicken

Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Mushroom-topped steaks with a side of bow tie noodles and a bright cucumber tomato salad combine for a perfect meal. Thinly slice any leftover steak and toss with leftover pasta, vegetables and blue cheese for a light pasta salad lunch the next day.

To makeover for this traditional holiday favorite, we replaced the powdered orange drink mix and sweetened powdered tea with orange juice and black tea. Whole spices and some sugar add just the right warmth and sweetness.

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.

Cashew nuts are the base for this entree salad's very creamy, very tasty dressing seasoned with a touch of tamari and sweetened with grape juice.

This delicious and speedy side dish pairs bok choy with tangy cheddar and rich walnuts. Serve it alongside roast pork or poultry, or pair it with brown rice and baked tofu for a very satisfying vegetarian meal.

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The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein.

Spice up an ordinary fajita menu with this marinated steak or serve it with grilled pineapple, bell peppers and flatbread, with a little yogurt to cool the heat. Consider wearing thin rubber gloves when you seed the pepper, then wash your hands well.

Serve this sweet and custardy breakfast bake for breakfast or brunch. It's assembled the night before, so pulling together a delicious breakfast for guests is a snap.

These nutritious and delicious silver dollar pancakes are a great way to get your oatmeal. With only five ingredients, most of which are pantry staples, they're simple to make any day of the week.

Garnish this delicious combination of summer vegetables and Italian sausage with sprigs of fresh basil and lemon wedges to squeeze over the top, if you like.

This dish will soon be a family favorite for casual suppers in the late summer and early fall. Use shiitake mushrooms in place of the cremini mushrooms, if you like.

A filling teatime treat—and great for kids to make at home—these buckeyes are a whole-grain take on a Midwest favorite. Roll these treats in shredded coconut, too, if you like.

Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers,...

Serve this refreshing summer soup in cups or bowls, garnished with fragrant sprigs of mint. Substitute freshly squeezed orange juice for the apple juice, if you like.

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