Egg and cheese breakfast muffins are perfectly portioned; have two each day for a week. Read more →
A Rhode Island specialty, jonnycakes (cornmeal pancakes) are vegetarian and gluten-free, and they love to be topped with maple syrup. Read more →
Tofu loves to be paired with assertively spicy sauces, like this spicy peanut sauce made with Sriracha. Read more →
A vegan and gluten-free vegetable stew starts with canned black beans. Read more →
Preserved lemons add a very definite, almost picked flavor (like capers) to this lentil and brown rice soup. Read more →
A change from traditional hummus, this one is made with white beans and feta cheese. Read more →
Healthy, hearty, and vegan, with enough umami that meat-eaters won't know it's meat-free, this barley and lentil pilaf requires two minutes of prep and a slow cooker (crockpot) to bring it together. Read more →