Baby Zucchini with Rosemary and Balsamic

It’s summertime, and the zucchini plants are in full production mode. I lucked out and found these tiny, baby zucchini at the farmer’s market, and felt they deserved to be honored in a special dish. Cooking with zucchini presents its own challenges, and this method is the best for mastering the zucchini harvest. This is a perfect way to use your summer squashes, of any size, and a fast side dish that everyone will love.

African Peanut Sauce with Purple Sweet Potato Fries

When I say “Peanut Sauce,” do you think, Thai? Or something sweet, like Peanut Butter Caramel? Well, there are peanuts ground into sauces in many cuisines of the world. Like this African Style Peanut Sauce. A little spicy, with juicy tomatoes and sweetly sauteed onions and garlic, this one makes a pan of crispy purple sweet potato fries into a meal. Adults and kids alike love peanut butter, and will love this sauce, which can be made ahead and kept in the fridge for snacks or meals.

Mediterranean Potato Salad on TCL

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!

An Asparagus Tart with Creamy Cashew Topping

Every Spring, you’ll see asparagus tarts on magazine covers and in the food section of your paper. It’s a classic because asparagus is one of the first vegetables to harvest in the Spring, and because it looks so good in a photo. The curb appeal of a golden, crispy crust filled with gracefully tapering spears is truly off the hook. Most of those tarts will feature a hefty amount of dairy, whether in the form of cheese or creme fraiche. That’s why I wanted to make a purely plant-based asparagus tart for all of you.

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Kimchi Noodles with Tofu- a Riot of Flavor

Kimchi Noodles with Tofu- a Riot of Flavor

This dish is made from plants, from the grains in the noodles, to the beans that were transformed into soy sauce. That’s a given. But whenever I cook, I try to add a few more vegetables. Get that noodle to veggie ratio just right, so it feels like a bowl of slippery noodles, but it’s also a bowl of fresh, crunchy veggies. I love my carbs, and I look at them as the comforting, lovable friends they are. But the veg to noodle ratio should be balanced a little toward the veg side. This dish achieves the right mix, with just enough noodles, and just the right amount of snappy snap peas and crisp carrots.

Fool-Proof Apple Pie to Die For

Fool-Proof Apple Pie to Die For

Fool-Proof Apple Pie Make a Fool-Proof Apple Pie https://www.youtube.com/watch?v=Qypj3ReRDPM Yes, That's My Cat Pumpkin Behind Me! We've all heard the expression, "As easy as pie." I have made many, many pies, and I have come to the conclusion that the expression is...

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Make Shaved Fennel and Orange Salad

Make Shaved Fennel and Orange Salad

We are all waiting with bated breath for the sunshine, so I thought I’d make a salad that’s like a big burst of sunshine in a bowl. This Shaved Fennel and Orange Salad is a juicy and tangy way to enjoy the citrus of winter as we wait for the first berries and sprouts to come to fruition.

Make Mango Salsa for a Summery Bite

Make Mango Salsa for a Summery Bite

When the weather is warm, I find myself making fresh salsas a few times a week. I’m convinced that you can make a chip-worthy salsa out of most anything, especially fruit. If I’ve got fruit, limes and chilies, I’m good to go. Apples, bananas, berries, and yes, mangoes. Mango salsa is a little more authentic, as mangoes grow in the tropical parts of Latin America and have long been featured in salsas. The juicy, sweet-tart fruit lends itself to being transformed into a myriad of fresh sauces, including this easy Mango Salsa.