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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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Get Baby Spinach with Almonds and Golden Raisins Recipe from Food Network
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The three components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
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This addictive pancake is a savory riff on the traditional Dutch baby.
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Start your morning off right with this delicious, quick and easy smoothie packed mango, kale and chia seeds. Sweetened with Stevia In The Raw!
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
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Peas, American cheese, and pimentos are folded into salad dressing and served chilled in this easy, old-fashioned pea salad.
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Pureed baby carrots are spiced and mixed with honey, nuts, butter, eggs and lots of sugar. This lovely, sweet concoction is then spooned into a pastry shell and baked for about an hour. Serve this wonderful pie warm with whipped cream.
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Get Sushi Rolls Recipe from Food Network