Zucchini Noodles with Pesto

I was inspired by a zucchini dish I had from the PCC deli, and I’ve finally figured out a way to use up all that zucchini that people love to share from their garden. And if you’re eating gluten-free and are missing pasta, you’ll love the noodle-like quality that the zucchini takes on after you…

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Wild Rice and Roasted Vegetable Salad

This rich, delicious blend of wild rice and roasted seasonal vegetables is the perfect accompaniment to any poultry dish. I serve it as a side dish as part of the Thanksgiving meal and it’s always a crowd pleaser!

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Warm Brussels Sprouts Salad with Pecans and Cranberries

I’m proud to say that this recipe often converts those who swear they dislike Brussels sprouts. Thinly sliced Brussels sprouts are so easy to saute and adding toasted pecans and cranberries give this dish balance and depth. It makes a wonderful side dish for poultry or white fish, and it’s packed with fiber and phytonutrients!

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Tuscan White Bean Soup

Bean soups are hearty and nutritious and this Tuscan-inspired soup is no exception. Experiment with your favorite vegetables, but don’t forget the Swiss chard. It’s a great way to get more greens into your diet!

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Turkey Sausage, Lentil and Mushroom Stew

This hearty stew is perfectly suited for a cold winter day. The spicy turkey sausage warms you up from the inside out and is the perfect accompaniment to the earthy mushrooms and lentils. Serve with sauteed greens for a nutritionally well-rounded meal.

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Toasted Hazelnut and Quinoa Burgers

Toasted hazelnuts have a sweet, earthy flavor that makes these meat-free burgers unique. The quinoa lends itself to the nutty flavor of the hazelnuts and rounds out the nutritional profile of these tasty “burgers.” Serve these to your vegan friends and watch them savor every bite!

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