Cucumber Tomato Salad | Food & Nutrition | Stone Soup
Stone Soup

Cucumber Tomato Salad

July 9, 2019 Leanne Ray

This simple side dish pairs beautifully with your favorite grilled protein, or mixed in with some beans or legumes for a quick lunch.

Going Plant-Based: Tofu | Food & Nutrition | Stone Soup
Stone Soup

Going Plant-Based: Tofu

July 8, 2019 Katrina Detter

If you’re looking for a Meatless Monday meal idea, look no further! This Ginger Tofu Stir Fry is so good that you won’t miss that meat!

My Global Table: Japan
From the Magazine

My Global Table: Japan

July 2, 2019 Miho Hatanaka

Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and people alike.

Miso Steamed Rice with Salmon Flake
From the Magazine

Miso Steamed Rice with Salmon Flake

July 2, 2019 Deidra Nelson

This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.

Miso Soup with Eggplant
From the Magazine

Miso Soup with Eggplant

July 2, 2019 Deborah Murphy

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

One-Pan Taco Skillet | Food & Nutrition | Stone Soup
Stone Soup

One-Pan Taco Skillet

June 4, 2019 Tawnie Kroll

Mom’s One-Pan Taco Skillet is one of the easiest weeknight meals and a dinner everyone is sure to love! Customize with your favorite beans and cheese.