How to Prepare Your Vegetable Garden for Winter
Taking some time with your garden in the fall and winter will set you up for success in the coming months
Taking some time with your garden in the fall and winter will set you up for success in the coming months
Spoiler alert: There’s a place for white, yellow, red, purple, and orange spuds at your table.
These foil-wrap vegetables couldn't be easier for a summer serving of fiber, nutrients and flavor.
This easy eating plan will fill your plate with plenty of veggies and other plant-based ingredients over the course of seven days.
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.
Countertop, fridge, cellar – do you know where each fruit and veggie goes to keep it fresh and nutritious? Avoid mushy potatoes and fuzzy citrus fruits with these expert chef tips on where produce goes once you’re home from the store.
Glucose and fructose are both sugars, no surprise there. But what exactly are the differences? Find out in this brief, with expert insight from dietitian Jamie Feit.
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.
New research finds that urban Tanzanians have greater inflammation and a relatively more hyperactive immune system compared to their rural counterparts.
Eating approximately five fruits and veg per day may decrease risk of mortality, finds new research from Harvard and Brigham & Women's.
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.
We set out on a mission to find out just how many veg and fruits can be spiralized or riced — and it turns out the possibilities are endless. Learn how to master the technique and use these lower-carb substitutes seamlessly in your cooking.
We're fans of this simple roasted broccoli. You'll want to eat it all the time.
Taking the plunge into plant-based eating doesn't have to mean going meatless full-time. In our inaugural column, we're showing you mouthwatering ways to go without for just one day a week.
Adding more plants to your plate is a cinch with these fresh ideas that will create a powerful impact on both the planet and your health.
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.
Coconut milk, curry paste, potatoes and chickpeas are simmered together to create the ultimate flavorful sauce in this scrumptious pizza. Colorful carrots, peas, cauliflower and cilantro leaves top it off for a vibrant, crowd pleasing meal.
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.
Cooking lean fish in parchment packets is a great way to keep the moisture (and flavor) in, so you can say goodbye to dry, overcooked fillets. Sole fillets are thin, flat and firm, which means they roll up easily into all-in-one bundles.
Pile this easy tomato-based slaw right on top of chicken shawarma – or eat it alongside.
Microgreens are popping up in my local farmers' market. What are they? Do they have any nutritional value?
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.
This light recipe makes a perfect mid-week dinner when you're short on time.
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.
This rich Thai curry with tofu, mushrooms, zucchini and brown rice noodles is conveniently stuffed into delicious bell peppers.
Coconut curry goes meatless in this speedy, healthy recipe.
A socca is a savory pancake made with chickpea flour – our version has zucchini and bell pepper baked into the batter. Toasted nuts, goat cheese and caramelized onions top it off for a gorgeous meal.
We’ve taken the best part of a samosa – that pillowy, perfectly spiced potato filling – and turned it into a pie with other flavorful vegetables like carrots and cauliflower. A fresh, cooling chutney balances the heat.
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.
Wrap up this quick and easy option for lunch or dinner.
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.
The sweet and savory mingle in our Asian-inspired marinade, with low-sodium soy sauce, lime juice, raw honey, fresh ginger, garlic and hot pepper sauce. It beats ordering in!
Nothing says cozy like a hot bowl of chicken vegetable stew, and we kick the comforting classic into shape with clean ingredients that pack a whole lot of flavor on a cold winter's night.