Spinach and Onion “Enchiladas”
Ready in 35 minutes. Serves 6. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost....
Chiles Rellenos and Bean Casserole
Ready in 30 minutes. Serves 10. Prep tip: If you can get fresh roasted green chiles, they're an excellent choice. Serving tip: Accompany with corn tortillas or serve over rice....
Lebanese-Style Bulgur Salad
Serves 8-10. Bulgur is precooked cracked wheat, requiring only the addition of water to reconstitute. This twist on traditional tabbouleh includes sun-dried tomatoes, flax oil, and spinach...
Wild Rice Pilaf with Water Chestnuts and Pistachios
Serves 8. Low in fat, wild rice is high in protein, the amino acid lysine, and fiber. It is also a good source of potassium, phosphorus, thiamine, riboflavin, and niacin. And it's delicious...
Swiss Chard Living Soup
This raw-food soup calls for green chard, but you can use red or yellow. I eat this clean, healthy, sweet dish as a light meal by itself or with a piece of toast. ...
Broccoli Rabe with Piri Piri
Serves 8 / This quick dish gains a lot of flavor from piri piri, a simple Portuguese condiment that's great on vegetables (or meats)...
Farfalle with Swiss Chard and Fennel Stock
Serves 6 / Make this light, versatile spring or summer pasta dish with any mixture of greens. Prep tip: If you're in a hurry, use low- or no-salt vegetable broth instead of making the fennel stock...
Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette
Serves 8 / Choose a selection of spring greens — rainbow chard, dinosaur kale, salad lettuces. The vinaigrette makes more than you'll need and will keep in the refrigerator for a couple of weeks. Use it as a marinade for grilled tofu, salmon, or chicken....
Arugula Gnocchi over Fresh Greens
Serves 6-8 / Making gnocchi sounds complicated, but it's actually fairly easy. They can be frozen for later use; just add a couple more minutes to the cooking time...
Honey-Curried Kale with Caramelized Onions
Serves 6 / This intensely flavored side dish is good with rice or tofu. “I don't like to cook kale too long because I feel it leaches more of the nutrients out,” says Martinelli. “The kale should still be vibrant and somewhat chewy.”...
Flatbread Pizza with Spinach and Capers
Serves 8 / Fresh spinach adds lightness to this thin-crust pizza; arugula makes a nice substitute...
Creamy Chive Soup
This strong onion-family soup makes a nice appetizer or starter course that can be served warm or cool. You’ll need about three 2- to 3-ounce packages of chives to make 1 1/2 cups—or grab a few bunches at the farmer’s market. ...
French Onion Crisps
2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides: Makes 16-20 / Rich and decadent, with hearty flavors. Accompany with cups of beef consommé for a deconstructed French onion soup, as an appetizer or first course. To make it a sandwich, try the toppings on toasted foccacia bread ...
Stuffed Primo Portobellas
2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides: Serves 6 / These can be cut up for easier eating as an appetizer; or use baby bella mushrooms for the perfect finger food. Or serve a whole large mushroom as a lovely light dinner...
Baked Goat Cheese with Apple and Cranberries
2008 Delicious Living Reader Recipe Contest: RUNNER UP, Appetizer/Sides: Serves 8 / This wonderful appetizer, with a festive combination of tastes, is ready in minutes...
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