Cranberry Bean & Tomato Stew
Cranberry beans have a meaty texture that make them a great vegetarian substitute in stews and beyond. This warm, savory veggie cocktail is a comfort at the kitchen table.
Recipe Collection
Cannellini Bean & Lemon Herb Dip
The creamy texture of cannellini beans makes for a smooth dip that rivals any scoopable blend. Grab you carrots, celery, or pita chips and dive into this zesty, aromatic spread.
Butter Bean & Lemon Herb Salad
The creamy texture and buttery flavor of the butter beans perfectly compliments the zany tang of the red onion. This citrusy salad will brighten up your day and deliver a fiber-filled fusion with it.
Nutty Wild Rice Salad
This low fat salad dances with flavor and freshness. The chicken offers tender, savory protein between bright, crunchy bites of spinach and celery, all brought together with earthy wild rice. It’s quick, easy, and lean.
Quinoa Enchiladas
A lightened-up, healthy enchilada bake that you can enjoy guilt-free, full of quinoa, black beans and wonderful cheese! Yield: 6 SERVINGSPrep time: 10 MINUTESCook time: 30 MINUTESTotal time: 40 MINUTES Ingredients 1 cup quinoa1 (10-ounce) can of enchilada sauce (select your favorite spice level – or see below for homemade recipe!)1 (4.5-ounce) can chopped green […]
Red Lentil Soup with Garlic
Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice.
Stir-Fried Brown Rice With Poblano Peppers
Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It’s best to wear plastic gloves when handling the chiles.
Coconut Rice
This dish on it’s own becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. Rinse the rice a few times, until the water that drains away runs almost completely clear.
Basmati Rice with Cardamom and Cumin
In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
Weeknight Baked Rice with Shallot
Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted instead of the water for a full pilaf experience. […]
