Grilling changes the flavor of each vegetable, so having the balsamic vinaigrette in the mix creates an herb-infused mountain of vegetables that make sense together.
Like an onion, the fennel mellows as it cooks, becoming softer and sweeter. It’s a perfect complement to the roasted root vegetables, mushrooms and new potatoes in this pie.
Cauliflower mashed potatoes topped with stewed lentils, mushrooms, zucchini, onion, carrots and peas. One of my favorite vegan recipes. Comfort food you don’t have to work off!
A big, beautiful, nourishing mess of color, texture and flavor. Like sunshine in your belly.
Pasta with three kinds of mushrooms, an herb-infused cream sauce and big handfuls of freshly grated pecorino. I still can’t believe it took me 10 years to try this recipe. Don’t wait!
These appetizers are so easy and scrumptious, you might never look at a grocery-wrapped cheese ball again.
It’ll give you that warm “pot pie feeling” without all of the butter and cream. Or the stent.
If you’ve only tasted pumpkin in baked goods, this soup will be a revelation. It’s thick, easy, delicious – and ready in 15 minutes. What are you waiting for?