I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...
While it may not seem like Spring yet, the official start of Spring is just a few weeks away. For the March magazines, the transition from winter to spring...
Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...
Do you know any vegetarians? Of course you do. There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits...
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.
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This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.
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Add some color to your mashed potatoes by adding some broccoli to the mix. We love the flavor of fontina cheese paired with broccoli, but any creamy cheese that melts well will work.
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As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
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A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
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