It’s no secret that season to season--even week to week--the farmers market brings inspiration. Right now, just before summer comes marching in with its profusion of fruits and vegetables, the stalls ...

½ medium cucumber, peeled, seeded, coarsely grated, with the juice squeezed out well (you should have about ¾ cup squeezed cucumber) 2 cups plain nonfat yogurt or 1 cup plain nonfat yogurt and 1 cup ...

1. Prepare dipping sauce and set aside. 2. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has ...

A friend made this dip and after tasting it, I asked for the recipe, which came from her friend S.S. If you've never purchased edamame outside of a sushi restaurant, look for it in supermarket freezer ...

Mashed taro with a hint of wasabi makes for an interesting side dish. Boil the taro until soft, then mash it with a little butter and milk for creaminess. Add a small amount of wasabi paste to the ...

It has been just over five weeks my husband has been eating his way to better health through a plant based diet. Although he is not a vegetarian, his commitment to eat like one this summer has been ...