In this asian inspired soup a variety of veggies are sautéed in toasted sesame oil then doused in vegetable stock and miso soup.
There’s something sophisticated yet unpretentious about leeks and parsnips that I can’t really explain. All I know is this soup is quickly becoming a household favorite.
This classic mixture of cabbage, carrot, onion, mayonnaise and vinegar makes a great accompaniment to roasted potatoes and anything covered in BBQ sauce. A summer must have!
It is nearing the end Brussels sprouts season so if you haven’t had a chance to try any sprout dishes yet, then here’s your chance. If you don’t like these little cabbages, then watch out, you’re about to fall in love.
This nutrient-rich smoothie is made with wheatgrass, spinach and antioxidant-rich berries. It’s a superfood-a-palooza! And don't let the color deter you; it tastes amazing!
This recipe comes from a family friend who has been requested to make them for many get togethers. I finally got ahold of the recipe, managed to screw it up and people still loved it. It’s pretty much fool proof.
This veggie-loaded meat sauce tastes great and is a complete meal. Not only is this dish full of veggies, but bison contains significantly less calories and less fat than beef. If you are a meat-eater and haven’t tried bison yet, then you really should check it out!
Ready in about 20 minutes this uncomplicated dish tastes great hot or cold!
These individual quiches are great for potluck parties or on-the-go breakfasts. Just keep them in the fridge and reheat them as needed throughout the week.
Roasted eggplant in a rich tomato sauce served with whole grain (or gluten-free) pasta and fresh spinach!