Tender tofu, fresh veggies and a splash of soy sauce make this stir-fry quick, easy and satisfying.
Okinawans eat steamed purple sweet potatoes to help live a longer and healthier life.
Red bell pepper essence, truffle pea pesto and feta cream each add a different flavorful element to roasted cauliflower.
Enjoy barbecued pork with a vegan, Italian spin. It's sweet, a little spicy and marinated in a rich sauce.
Lidia Bastianich makes fluffy, creamy mashed potatoes with just four ingredients.
Roast potatoes on a bed of fresh rosemary and thyme to infuse them with plenty of herbaceous flavor.
Add crunch to tender roasted beets with toasted quinoa and crispy sunflower seeds.
Add sweet ingredients to savory butternut squash soup for a delicious balance of flavors.
Top mushroom and sage pasta with nutty walnut "meatballs" for a flavorful fall dinner.
Marinate salty feta cheese in spicy tomato sauce for and easy and impressive appetizer.
Add healthy veggies to your morning meal with maple butternut squash yogurt parfaits.
Sliced pears, nutty almonds and a drizzle of sweet honey take oatmeal from dull to delicious.
Incorporate healthy grains into your morning meal with fruit- and veggie-filled barley bowls.
Crunchy Israeli salad is the perfect accompaniment for eggs in the morning.
Serve crispy eggplant balls with pasta, over polenta or just dipped in tomato sauce.
Funny man Fred Armisen fries up two kinds of plantains for this easy and delicious appetizer.
Move over cauliflower, the hot new pizza crust substitute is eggplant.
Give sweet potatoes a smoky char from the grill then a citrusy glaze for a simple, savory side.
Joy Bauer sneaks healthy kale into delicious berry smoothies for an added nutrition boost.
Give macaroni and cheese an international twist with chopped Korean kimchi.
Curtis Stone makes hearty vegetarian ragù with charred veggies and homemade pici pasta.
Make an easy pasta dinner the whole family will love using just one pot.
Make dinner fast, easy and flavorful with one-pot pasta with ricotta and spinach.
Celebrate the start of fall with a seasonal salad that features sweet roasted pumpkin and its crunchy seeds.
Serve up a comforting Italian dinner with Anthony Scotto's cheesy mushroom lasagna.
Sweet grapes, crunchy cabbage, tangy blue cheese and tasty walnuts make this the perfect autumn salad.
Bobby Flay makes Bolognese sauce without the meat by substituting roasted eggplant.
Make a healthy and delicious veggie side in mere minutes with quick-roasted asparagus.
We gave this classic new life by swapping out peanut butter for nut-free sunflower seed butter.
Pack some extra protein into your kid's diet with this easy, vegetarian-friendly pasta dish made with chickpea penne.
Valerie Bertinelli amps up the flavor of fresh spinach with zesty lemon, earthy shallots and nutty brown butter.
Black lentils, red onion, green celery and orange sweet potatoes add brilliant color and big flavors to this easy vegetarian entrée.
Keep all the flavor butch ditch the meat with these easy and delicious slow-cooked collard greens.
Let the natural beauty of summer tomatoes shine with Anne Burrell's simple and seasonal salad.
These loaded potato appetizer prove you don't need meat or dairy to make a delicious nacho.
Turn mushrooms into tasty carpaccio with fennel, parmesan and hazelnuts.
Marcus Samuelsson adds spicy Ethiopian flavors to grilled street corn.
Joy Bauer lightens up Mexican-style street corn with zesty lime, spicy cayenne and Parmesan cheese.
This salad is just beautiful ripe avocados layered with thinly sliced red onions, lime juice, olive oil and a bit of salt.
Lasagna goes low-carb with this veggie-filled, zucchini "noodle" layered, vegetarian recipe.
Lasagna and soup come together to make a comforting bowl of tomato and veggie goodness.
Give breakfast a veggie-filled makeover with baked eggs in tomato sauce with zucchini.