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


Toss leftover shredded turkey into this Tex-Mex soup with corn, beans, and chopped green chiles. It's a great make-ahead-and-freeze soup that comes together in minutes. Read more →


With just a cup of leftover mashed potatoes, you can make a brand new broccoli and cheddar quiche. A perfect way to use your Thanksgiving leftovers. 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 →