TWICE-BAKED SWEET POTATOES WITH DUKKA
Sweet potatoes get mashed with olive oil and feta cheese then dusted with dukka, a nutty spice...
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Category: Entrées
SUMMER’S BOUNTY VEGETABLE TARTLETS
This rustic dough is made with cream cheese and masa harina, which help boost the protein and...
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RICOTTA-BASIL STUFFED TOMATOES
Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying...
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GOAT CHEESE–ASPARAGUS CRUSTLESS QUICHE
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this...
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CHEESE & MUSHROOM EGG NESTS
Omelet ingredients—eggs, cheese, mushrooms, and herbs—get a stylish makeover when baked in a...
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BUTTERNUT SQUASH & GREENS KUKU
Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in...
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BROCCOLI RAAB FRITTATA
Any type of broccoli can be used in this recipe, but we like the play of classic Italian flavors...
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SPICY BROCCOLI SPROUT SUSHI
Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery...
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SPANAKOPITA STRUDEL
The beloved Greek casserole gets an appetizing makeover when it’s rolled into a strudel instead of...
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PEANUT-STUFFED OKRA FINGERS
Stuffed okra is a traditional Indian finger food that packs bold flavor. You can also try the...
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Panko-crusted tofu cutlets with lemon-caper sauce
serves 4 Panko is the name for Japanese bread crumbs. Look for them in well-stocked supermarkets.2...
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Artichoke-hummus wraps with spinach tortillas
serves 4 Hummus wraps are an ideal fast-food lunch idea, made even faster when you have some rich,...
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