If you haven’t tried the TikTok Green Goddess Salad, sit tight. We’ve got 5 hidden gems (that you haven’t seen on social media yet!), and you’re going to want to try each in your own remix.
Adding red, orange and green plants to foods you’re already eating is a great way to get your recommended servings each day.
Skip basic broccoli and common cauliflower – we’re introducing you to an array of diverse veggies that offer new flavors, much-needed nutrients and inspiration that’ll change your cooking.
Four principles to keep in mind for the perfect holiday feast — and recipes for each
Sure, salads are healthy – but new research suggests they might be especially great for those at-risk for heart disease. The key to a healthier heart could lie in packing your plate with more leafy green veggies.
You don’t need acres of land to grow a garden. Here’s how to grow 6 different "superfoods” right on your patio or window sill.
Move over broccoli – there’s a new, more colorful crucifer in town.
Root-to-stem cooking makes the most out of fruits and vegetables, and it’ll help you build more sustainable habits in the kitchen and in your diet.
Elyse Kopecky shows you how a pro meal preps with vegetables.
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.
Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.
Golden beets and apricots offer more than just a sunny hue – they also pack a punch of beneficial nutrients. Golden beets are rich in fiber and potassium, while apricots contain vision-supportive vitamin A and collagen-building vitamin C.
The slightly sweet flavor of adzuki beans pairs beautifully with earthy miso and mushrooms in this soup. Take care to dissolve miso into a bit of broth at the end of cooking and add to the soup off the heat. By avoiding boiling the miso, you’ll preserve the beneficial enzymes and bacteria.
Fresh produce is packed with nutrients that nurture your heart while staving off stroke, cancer and the weight gain that can come from energy-dense foods, reports the Centers for Disease Control and Prevention (CDC). Step away from the pantry and open your fridge instead (and get familiar with your local farmers’ market):
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
Navy beans stand in for chickpeas in this twist on falafel. Sweet and sour pickled radish, garlic yogurt sauce and pita triangles round out the meal.
A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.
This recipe for easy roast chicken leaves you with plenty of leftovers for the rest of week.
Our modern take on this traditional dish offers a lighter, crisper combination of vegetables, allowing you to truly experience the fresh flavors.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.