With smoky tempeh, crispy pan-fried quinoa, and black beans, this meatless spin on Cuban fried rice is packed with protein and flavor. It’s also the perfect way to use up leftover quinoa!
Have an overabundance of zucchini? Make delicious, healthy zucchini chips with this simple tutorial — and you don’t even need a dehydrator!
There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!
Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.