This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...
Author: Katherine Sacks
Make and share this Low Fat Minestrone Soup recipe from Food.com.
Author: Millereg
A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually...
Author: Pamela
This is the recipe I've been waiting for my whole life! I got this recipe from Peter Reinhart's book Artisan Breads Every Day. I have never found a cracker recipe that I've been happy with before this...
Author: PAUL P.
From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very...
Author: VegSocialWorker
A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!
Author: RunninLion
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even...
Author: Lindsey Lawrence
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's...
Author: Stardustannie
Make and share this Savory Brown Rice and Barley recipe from Food.com.
Author: puppitypup
Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein...
Author: justcallmetoni
Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've...
Author: CHRISSYG
I had these grit fritters at Bone's in Atlanta. They are rich and creamy and easy to make. I found the original recipe online at http://www.americascuisine.com/dynamic/dsp_recipeDetail.cfm/recipeId/93/category/appetizers/city/atlanta...
Author: plainchicken
I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its...
Author: sweetstef
Make and share this Morrocan Couscous With Green Beans recipe from Food.com.
Author: PanNan
This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living.
Author: mary winecoff
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded...
Author: -Sylvie-
This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.
Author: Mandy
MDM prepared this often from the Alexandria, VA TWIG cookbook, "A Heritage of Good Tastes"; The recipe was contributed by Marjorie Cook. Good with many main dish meats, such as beef, pork, etc. Preparation...
Author: KateL
originally from Zingerman's Deli in Ann Arbor; posted on epicurious - http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019
Author: ellie3763
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
This recipe has been passed down in my family for generations. It's absolutely uncomparable to any other stuffing I've ever had. It's a family favorite!
Author: Twinkle
I wanted a healthy, from-scratch granola bar to take to work with me as a snack, so I created this recipe. It's packed with whole grain, nuts and seeds and just a little honey for sweetness. I love the...
Author: DeliciousAsItLooks
A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.
Author: Jubes
Make and share this Creamy Beef Mushroom Barley Soup in a Slow Cooker recipe from Food.com.
Author: Pinay0618
Make and share this Ukrainian Bukovinian Nachynka (cornmeal dressing) 2 recipe from Food.com.
Author: Olha7397
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).
Author: Carolyn Moore
Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.
Author: MsBindy
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water...
Author: PDX Meems
Slightly smoky, subtly Spanish, simply sensational shrimp--a Whole Foods recipe. The elegant stacked presentation is so pretty. Smoked Spanish paprika adds subtle character to this dish and can be used...
Author: Chef Kate
This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the...
Author: Elle_mnop
Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins,...
Author: Debs Recipes
This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.
Author: threeovens
Bulgur, a nutty chewy Middle Eastern staple--ready with just a soak. Loaded with fiber and protein, and low-sodium.
Author: Skippy BW
This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but...
Author: Shelly Morton
This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!
Author: Emma
From: 500 Vegan Recipes. Quick, simple, and so easy to throw together on a weeknight! Many of the wonderful vegan chorizo recipes I've tried need to be prepared, kneaded, and then steamed for 30-40 minutes,...
Author: Kozmic Blues
A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top.
Author: JoAnn
Have been asked a few times how to cook Quinoa. I strongly suggest it be toasted using Chef #10404 Recipe #16399 as it makes a world of difference in both taste and texture.
Author: Debbwl
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure...
Author: KateL
The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining...
Author: SoChic
This Thai coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad.
Author: Leela Punyaratabandhu
A simple salad, but full of healthy ingredients. I love this perpared pilaf style (i.e. no dressing), but my hubby prefers it with the dressing. You can switch up the ingredients, too (I do quite often...
Author: velorutionista