by Nora Horvath in Recipes, August 1st, 2016
by Nora Horvath in Recipes, July 25th, 2016
There’s no doubt that sweet corn is irresistible eaten right off the cob, but that doesn’t mean you shouldn’t try shaving off the kernels for a new twist on taste. Try it tossed with grains and other veggies to make a simple standout salad, like this one featured above. Read more
by Nora Horvath in Recipes, July 18th, 2016
If you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more
by Nora Horvath in Recipes, July 11th, 2016
On a sticky summer day, few things are more refreshing than a snack of cold, juicy watermelon. But when the day turns into evening and the heat just won’t let up, use the sweet melon as the base of a savory chilled soup for dinner. Classic gazpacho is made with a mix of raw veggies such as tomatoes and peppers, but for a fresh new twist, try adding chunks of thirst-quenching watermelon.
by Nora Horvath in Recipes, July 4th, 2016
We love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.
by Nora Horvath in Recipes, June 27th, 2016
If you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.
by Nora Horvath in Recipes, June 20th, 2016
When you’re craving the delicious flavors and unique textures of summer grilling but you’re short on time (or you don’t have the outdoor space for a grill), meet your summertime life saver: the grill pan. Grilling vegetables indoors will give them the same tender quality as cooking them on a grill, without the hassle of the setup or cleanup work.
by Nora Horvath in Recipes, June 13th, 2016
Cheesy grits are a classic side to any breakfast dish at the diner, but they can also act as a mild base for a savory dinner bowl. With the addition of some light protein and garden-fresh vegetables to this comforting favorite, grits can be reborn as a flavor-forward meatless dinner.
by Nora Horvath in Recipes, June 6th, 2016
Orzo has a reputation as a pasta ideal for soups, but the rice-shaped noodles can also star as the base of a great pasta salad. Since orzo is small in size, it can be mixed with other salad fixings, like fresh vegetables and cheese, without overshadowing them. And although mayo-based dressings are a classic standby, swapping them for an oil-based dressing can lighten up the dish without skimping on flavor, as it does in Giada De Laurentiis’ pasta salad (pictured above).
by Nora Horvath in Recipes, May 30th, 2016
Summer is nearly here, but that doesn’t mean you can’t indulge in comforting fare, especially when it stars seasonal produce. This Risotto with Asparagus, featured in Food Network Magazine, uses two kinds of cheese, nutty Parmesan and tangy Robiola, to pack in plenty of flavor and lend the signature creamy texture that risotto is known for. Using an aromatic thyme-and-asparagus broth instead of the usual chicken stock to slowly cook the rice keeps this risotto meatless without skimping on any of the taste. Serve tender asparagus tips on top to add a subtle texture to the plate.
You’ve planned everything perfectly for your Memorial Day barbecue, but an entree for the vegetarians has you stumped? No worries: Portobello caps make a wallet-friendly and easy pick when you want to sidestep the burger meat. The mushrooms are meaty (but meatless) and satisfying, making them a go-to swap for even the biggest meat eaters. And since the portobellos are mild in taste, they’re incredibly versatile, so you can serve them with the same sides and buns as the rest of the burgers on the grill.