Cook quinoa in milk for a richer, creamier breakfast cereal.
This version of the classic dish is served over brown rice instead of noodles.
Creamy cheese sauce over whole grain macaroni, plus broccoli!
In this simple recipe, broccoli is blanched and quickly chilled in ice water to preserve its color and texture.
This flatbread topped with Spinach Maria, greens, tomatoes and balsamic glaze was a delicious hit at our 2014 Healthy Flavors, Healthy Kids Summit.
Serve this hearty meat and bean chili over whole grain elbow macaroni or brown rice.
Fish fillets are baked in a crunchy crust of whole grain bread crumbs and Parmesan cheese.
These spinach and tomato frittatas are topped with a creamy pesto sauce.
Toss this deep green pesto with whole grain pasta or vegetables, or serve over fish or chicken.
This traditional Mexican sauce has amazing depth of flavor. Chef Yosses puts it over Avocado and Egg Toast
This versatile vegetable salad can become an entree with the addition of cooked chicken, pork, or beef.
This summer vegetable dish can be served as a side dish, or used as a component of a main dish such as Ratatouille Lasagna or Baked Ziti with Ratatouille.
Chef Jeremy West's delicious Sloppy Joe Filling uses raisin paste to add nutrition and flavor
Instead of green beans in this recipe, try snap beans, lima beans, yard long beans, or peas.
Herbs are the leafy parts of plants that grow in temperate climates. They may be used fresh or dried. Spices are the dried roots, seeds, bark, buds and flowers of certain tropical plants.