Frittatas are easy but they aren’t foolproof. Overcook them and you have a sponge-y mess. There should be a good amount of heavy cream mixed with the eggs.
An enticingly sweet flavor is created when parsnip is added to a classic gnocchi dough. Served in a lemony arugula walnut pesto and it's lip-smacking good.
I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
This dressing stands up well in a big bowl of flavorful greens like arugula, cabbage and microgreens.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good?
This dish will look like a crustless pizza when it comes out of the oven. The cheese curds and eggs create a base for the tomatoes and greens.
Pluck several handfuls of herbs from your indoor garden and make this colorful dressing.
Our tempeh is made with soybeans, brown rice, barley and millet. It might not sound tasty, but just wait until we pan-fry it with capers and lemon.
These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.
A Swiss staple, rösti is easily made vegan and goes well with just about anything.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
Eating black eyed peas on New Year's Day is thought to bring luck. And since this is a very healthy dish, you will also be guilt-free at the start of 2012.
This peppery green makes for a great pesto to serve over warm pasta.
Here are some simple, affordable, eco-friendly St. Patrick's Day party ideas that will make your guests green with envy.
Garden burgers are a great way to use up lonely veggies in the crisper. Add all types of stuff to these from corn kernels to sautéed zucchini or eggplant.