A vegetable stir-fry doesn’t have to be Asian influenced. You can go in other directions and with other culinary traditions while keeping the speed and fresh veggie flavors that a stir-fry offers. I like this combination of veggies because it reminds me of the type of...

This is a quickly prepared salad with the flavors of summer that can be made any time of the year. It has a combination of the crunch of jicama, sweetness from red pepper, creaminess of the beans, tang from lime and spiciness from the barbeque and hot sauce. I don’t...

This is a recipe that could easily be served to all guests as it can be a side dish served with meat or fish or a vegetarian entrée. Without the topping it fits in a vegan diet as well. Without heavy seasonings or a lot of fat the fresh flavors of ginger, peppers and...

Wednesday is for Foodies ~ Spending the middle of the week in the heart of the home. In the gardening season this could be made with chopped Swiss chard, but in the winter it’s great with the organic baby spinach that’s widely available in supermarkets. Spinach, lemon...

Wednesday is for Foodies! Spending the center of the week in the heart of the home. I love a chopped salad because you have several flavors in your mouth at the same time. This one uses kale and this recipe has been known to convert "I don't like kale" folks into...

Wednesday is for foodies: Spending the middle of the week in the heart of the home. What's special about this veggie pizza? A touch of fresh lemon zest! Either make a pizza dough from scratch (recipe below) or buy a pre-made dough at the supermarket. You Need: 1 12 oz...