Toast some pecans and you're finished with the cooking! This vegan salad features raw Brussels sprouts and heart-healthy dried blueberries. Read more →


For the holiday table, yet easy enough for everyday, these Brussels sprouts sautéed in a pan dressing of maple syrup and grainy Dijon mustard are an easy wow. Read more →


Julia Child's classic salade Nicoise made easier. My version uses fresh tuna, but you can use any fish, or chickpeas for a vegetarian dish. Read more →


Use your grill or a stovetop grill pan to cook chicken, zucchini and nectarines, then bind them together with honey-lime dressing. Perfect for picnics or potlucks. Read more →