This winter tabbouleh salad is a seasonally-appropriate adaptation of this Mediterranean traditional staple dish. I make this in the fall and winter when the usual produce ingredients aren't available (yeah, you can buy them, but they aren't local or very good). Instead of the tomatoes and cucumbers, we use crunchy cabbage and radishes, along with generous amounts of parsley, lemon, and bulghur wheat. It's a brightly-flavored vegan side dish or light lunch that does not taste like "health food"... though it is packed with vitamins and fiber! This recipe makes a big batch, so if you aren't feeding a crowd, or making your lunches for the week, you can scale it back or cut it in half- the procedure is the same.
View RecipeWarm, comfort food perfect for fall.
View RecipeThis coconut sambal can be prepared with fresh ingredients and simple spices, no-cooking needed and takes only 10 minutes.
View RecipeVietnamese spring rolls are fresh and healthy and usually made with shrimps, vegetables, herbs, and rice noodles wrapped in rice paper.
View RecipeWonton soup, egg drop soup and hot and sour soup make the triad of classic Chinese takeout soups. Hot & Sour Soup is everyone’s go-to when craving something savoury, spicy and of course, sour.
View RecipeA dish to use up leftover scallion pancakes. Chao bing is made with rotti-like pancakes stir-fried with vegetables, basil and a bit of seasoning. This dish is fast, easy and delicious. You’ll love this if you like fried rice!
View Recipe208 calories per serving (10 chips + dip) 9.2g carbs 13.7g fat 12.6g protein!!
View RecipeThis easy recipe for avocado feta dip is made with just a few common ingredients. This tasty dip is a perfect addition to your favorite Mediterranean-inspired wrap or grain bowl.
View RecipeThis creamy black bean dip is gluten free, vegetarian, vegan, dairy free, egg free, and nut free.
View RecipeThese delicious butternut squash manicotti are topped with a creamy alfredo sauce.
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