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Content tagged with “Vegan” (Page 39)

Fresh Mint & Chile Sauce
This spicy bright green sauce, a traditional Indian condiment, is superb on grilled chicken, lamb or salmon, with...
Barley Pilaf with Mushrooms, Red Peppers & Spinach
Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either...
Mango-Lime Sorbet
A stunning golden-orange color, this lively sorbet is even more dramatic served with Raspberry Sauce.
Orange & Sesame Seed Sauce
We love to dress up steamed asparagus or broccoli with this sauce. When tangerines are in season, squeeze them fresh...
Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...
Salad of White Beans & Greens (Fasolia me Horta)
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the...
Romaine Salad (Marouli Salata)
Romaine or Cos lettuce may have originated on the island of Cos.
Blackberry Sorbet
A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.
Grilled Corn on the Cob
Sweet corn grilled in the husk is so tender and good that it needs no butter.
Ginger Sorbet
This simple ice has a vivid, lively flavor and makes a spirited palate cleanser between courses as well as an...
Spinach with Chickpeas
Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
Wheat Berry Salad with Red Fruit
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry...
Cumin-Scented Wheat Berry-Lentil Soup
Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight...
Cooked Wheat Berries
Contrary to popular belief, wheat berries do not require an overnight soak before cooking. Simply boil them for 1 hour...
Warm Apple-Cabbage Salad
Sauteing leftover shredded cabbage with thinly sliced apples makes a quick and satisfying cold-weather side dish. Try...
Cinnamon Baked Apples
Who can resist the aroma of baked apples wafting through the house? Top with nonfat vanilla frozen yogurt for a real...
Broiled Mango
Broiling fruit brings out its inherent sweetness. A squeeze of tart lime juice balances it out. Try this technique with...
Georgian Stuffed Prunes
Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton...
Roasted Eggplant Dip
Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes....
Herbed White Bean Puree
A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.
Green Beans Indian-Style
Spiced with fragrant mustard seeds, coriander and ginger, these Indian-style green beans are a delicious accompaniment...
Fresh Mango Chutney
Zippy cilantro and ginger combine with fresh mangoes in this simple and versatile chutney. Serve it with grilled meats...
Broiled Pineapple
Brown sugar and fresh lime juice make broiled pineapple anything but ordinary.
Spinach Salad with Black Olive Vinaigrette
Good imported olives in a sophisticated dressing make eating your spinach a special pleasure.
Black-Eyed Pea Dip
Need a little incentive to eat more vegetables? Keep this easy, healthful dip on hand—who knew that raw vegetables...
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