Salads & Side Dishes
Black Bean and Sweet Potato Hash
This black bean and sweet potato hash can be an ideal breakfast, a lunch, or a light dinner. It can be served…
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One-Pot Squash and Brussels Sprouts Panzanella with Dried Cherries
Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite…
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Stuffed Acorn Squash
This acorn squash recipe is no fuss, no oil, and 100 percent delicious. Chef’s Note: This stuffed recipe makes enough filling for…
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Egyptian Breakfast Beans (Ful Medames)
This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8…
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Polenta with Pears and Cranberries
This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…
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Potato and Onion Bake with Rosemary and Tomatoes
This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.
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Hollywood Bowl Brown Rice Salad
This brown rice salad recipe has been my favorite for a long time. It is filling yet refreshing, especially in the summer, and doesn’t even need a dressing!
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Herb-Crusted Asparagus Spears
These garlic and ‘Parmesan’-crusted asparagus spears make a tasty side dish, snack, or party appetizer. Easy and elegant! From Naked Food Magazine.
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Chickpea Avocado Salad
Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.
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Grilled Veggie Salad
This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt. Summer on…
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Roasted Buckwheat Salad
Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my…
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