Yukon gold potatoes and red skin potatoes combine with yogurt and lots of greens to make one healthy and sexy salad.
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vegetable recipes
Summer’s best asparagus gets all cozy with a blanket of Alaskan King Crab and light cream sauce made with lillet and mascarpone cheese.
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Crisp rainbow carrots are a sweet summertime treat but get a spicy and tangy kick from a Dukkah and ginger veggie dip.
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Grilled Portobello mushrooms aren’t just for vegetarian sandwiches anymore. Slather Portobello’s with herbed olive oil and drape them with manchego cheese and you’ve got a delicious appetizer or warm salad.
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A twist on the party favorite salsa. Still waiting for great tomatoes to come into season? Try using red and green grapes to make your salsa.
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It doesn’t get much easier than using three ingredients to make a soup out of one of summer’s freshest ingredients – zucchini. And even better is that this soup can be served hot or cold.
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A light and healthy cream sauce does not have to be an oxymoron. With a few ingredients a light and healthy cream sauce can be flexible enough to go from being served with pasta to chicken.
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Traditional tabbouleh is made with bulgur wheat but who says you have to make it that way? Tabbouleh with quinoa gives the dish a a lightened up nutritional punch.
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Sour plums from the Hollywood Farmer’s Market lose their international borders as they go from one cuisine to another and become salt pickled sour plums.
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Baba Ganoush is a fast and easy dish party dish that doesn’t leave you feeling guilty with every bite. Plus you can change up what you put into your baba ganoush depending on what flavors you like.
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Cabbage, green onions, ramen noodles and almonds give serious crunch to this salad. Add in some grilled chicken, sultry sesame oil, ginger and rice wine vinegar for an international flair to this simple salad.
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