Spicy Ginger-Coconut Rice
Spicy Ginger-Coconut Rice May, 2007 Serves 2-4 / In this hearty, one-dish meal, spicy cayenne pepper and ginger combine with alkalinizing and satisfying...
Middle-Eastern Bread and Tomato Salad (Fatoush)
Middle-Eastern Bread and Tomato Salad (Fatoush) May, 2007 Serves 6 / Made from alkalinizing all-stars, including cucumbers, tomatoes, and fragrant herbs....
Sauted Tomatillos and Grapes
Sauted Tomatillos and Grapes May, 2007 Makes 1 cup / This easy-to-make relish is a sweet-tart complement to grains, tempeh, seared tofu, or veggie burgers....
Vegetable Kabobs With Seitan
Vegetable Kabobs With Seitan May, 2007 Serves 6-8 / Shish kabobs, traditional favorites usually made with sirloin steak, can be easily adapted. Quality...
Tomatillos with Creamy Cashew Sauce
Tomatillos with Creamy Cashew Sauce May, 2007 Serves 4 / This rich and flavorful sauce is delicious atop any simple grain dish, including brown rice or...
Spring Vegetable Risotto with Toasted Pine Nuts
Spring Vegetable Risotto with Toasted Pine Nuts April, 2007 Serves 6 / A comforting, vegetable-studded dish. Ingredient tip: If you can't find baby vegetables,...
Sweet and Spicy Garbanzo Skillet
Sweet and Spicy Garbanzo Skillet April, 2007 Serves 46 / Peppers add heat while apples, fennel, and currants lend sweetness to this quick vegetarian entre....
Triple Soy Stir-Fry
Triple Soy Stir-Fry April, 2007 Serves 46 / Break out your wok! Tofu, edamame, and soy sauce create an easy, fragrant stir-fry. Prep tip: Quick-thaw edamame...
Spinach Polenta
Spinach Polenta April, 2007 Serves 10 / Made from coarse cornmeal (and enlivened with fresh spinach and chopped chilies), this polenta can stand alone...
Sage Polenta with Leeks and Gorgonzola
Sage Polenta with Leeks and Gorgonzola April, 2007 Serves 6 / This updated Italian classic is filling enough to serve as a main dish. All of your stirring...
Chopped Kale Salad with Spiced Almonds and Red Peppers
Chopped Kale Salad with Spiced Almonds and Red Peppers March, 2007 Serves 6 / Topped with grilled salmon or tofu, this robust salad makes a satisfying...
Roasted Asparagus with Creamy Dill-Chervil Sauce
Roasted Asparagus with Creamy Dill-Chervil Sauce March, 2007 Serves 6 / This version of the classic French herbes mix substitutes baby dill for French...
Herb and Goat Cheese Pizza
Herb and Goat Cheese Pizza March, 2007 Serves 8 / This herby pizza combines the earthy essence of sage, rosemary, and thyme in an aromatic topping. Sage...
Scallop and Spring Vegetable Saute with Creamy Tarragon Dressing
Scallop and Spring Vegetable Saute with Creamy Tarragon Dressing March, 2007 Serves 6 / Tarragon's assertive character can easily dominate or compete with...
Lemon Verbena and Sage Biscuits
Lemon Verbena and Sage Biscuits March, 2007 Serves 12 / Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon...
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