Preheat oven to 425 degrees. Line a sheet pan with parchment paper. In a large bowl, toss cauliflower florets in 2 tablespoons olive oil and 1⁄2 teaspoon each of turmeric, salt and black pepper. Arrange on sheet pan and roast…
Though the backyard barbecue with family and friends may look different this summer, this take on a traditional staple will not disappoint.
Give this popular power food a little flavor from the southwest to spice up dinner.
Grab a couple eggplants and get ready to experiment with some of those herbs in your garden.
Chomping at the bit to get the grill fired up again? This dinner centerpiece brings its own heat, but the beef from the charcoal or gas grill is melt-in-your-mouth fantastic.
Peel cucumbers, cut into quarters and remove seeds. Dice. Put them in a colander and cover with a clean dish towel and place something heavy on it to help remove water. Let stand for 30 minutes. Drain well and try…
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add the avocadoes, basil leaves and chives and toss again. Season with salt and pepper, to taste. Divide the microgreens among…
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.