Toast some pecans and you're finished with the cooking! This vegan salad features raw Brussels sprouts and heart-healthy dried blueberries.
This vegan and gluten-free butternut squash gets sweetness from apples, and just a bit of heat from Thai red curry paste. Make ahead and freeze for soup swaps.
Chutney, an Indian condiment that combines fruit with onions and ginger, spices up your turkey (and leftovers), so make a batch for the Thanksgiving table.
Make these quick and easy miso noodles for lunch, supper, or picnics. The only thing you cook is the pasta!
Can a great salad dressing make you fall in love with a vegetable that's not your favorite? This roasted lemon dressing did exactly that!
Pickle some garden-fresh green beans for a quick low-calorie snack, or a great side dish for your next cookout.
Here's a twist on the traditional Provencal vegetable stew, ratatouille. Roast the eggplant, zucchini and pepper, and toss it with a mustardy vinaigrette.