Recipes

Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.

Heat is tamed in this mild, bite-sized version of spicy chicken tinga. Flavorful chicken layered with beans and cream is baked in tortilla cups using a muffin tin.

Traditional tortilla soup is prepared with chicken and fried tortilla strips.

A versatile sweetener with caramel-like flavor from dates, this syrup can be used in place of honey or maple syrup in baking, tea or homemade dressings and sauces.

This sweet and savory jerky is a portable, plant-based and protein-packed snack.

Roasted tempeh, sun-dried tomatoes, artichokes and cannellini beans make this a hearty vegan meal.

Inspired by torsk med ägg, a traditional Swedish dish of poached cod and hard-boiled egg, this adaptation transforms cod into a pan-seared cake with potato and breadcrumbs.

A hearty, meatless version of the Swedish ärtsoppa, this soup is full of vegetables, herbs and flavor.

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

Reflecting the seasons and using ingredients that were particularly suitable to our climate and environment led to many regional Swedish dishes and local variations of national dishes.

How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk

Bright, fresh green herbs awaken our senses. Arugula Pesto Almost any herb or green can be tossed into a pesto, including kale, basil, parsley, cilantro and arugula. Dollop this pesto in hot pasta, chicken chili,

A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo

As the summer winds down, mountains of juicy tomatoes abound. 
Capturing and concentrating their flavors in sauces is a great way to
 preserve the harvest — not to mention use less-than-perfect-looking 
produce.

Taking the extra time to prep some meals like these BBQ Chicken Salad Bowls for the week saves time, stress, and embarrassing loud stomach rumbles at 3 o’clock.

If you don’t really like eggplant, we encourage you to try this silky smooth, delicious Middle Eastern style salad.

These tofu bahn mi lettuce wraps combine all of the classic flavors you love and make for a creative appetizer or light summer dinner.

This recipe tastes just like a banana split! Made with only 6 simple ingredients, it’s a summer dessert for kids of all ages.

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

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!

Bacon, Basil, Sun-Dried Tomato Egg Muffins are a super quick, tasty and easy way to make breakfast healthy while on the go.

This simple recipe blends avocado with garlic, lime juice, yogurt and olive oil for a lip-smacking, delicious dressing that can be whipped up in minutes!

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

Garnish layers of crisp cucumbers and a tangy seasoned yogurt mixture with a dollop of creamy labneh and a sprinkle of zesty chili-lime seasoning for a no-cook snack or appetizer.

For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

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.

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.

These cold, sweet honey oatmeal bars with coconut cream topping underneath layers of berries is the perfect red, white and blue themed treat!

With salty cottage and feta cheese and Kalamata olives, this egg-based dish is sure to satisfy your stomach and your taste buds!

A simple and healthy plant-based recipe full of fiber, protein, veggies and flavor! All made in one skillet in under 30 minutes.

This flavorful plant-based dish is super simple and comes together quickly, so it’s perfect for a weeknight dinner. Serve with basmatic rice or naan.

Make a batch of these mini muffins to share with friends and family for a nourishing snack or breakfast! Freeze extras and thaw as needed.

This Cobb Salad will delight anyone who’s looking for a healthy, hearty and protein-packed meal. It’s a delicious way to get lots of colors in every bite!

Whip up this healthy peanut butter hummus in 10 minutes or less with ingredients right from your pantry. No tahini needed!

A creamy blend of frozen fruit, matcha green tea and fresh grated ginger topped with all of your favorite crunchy add-ons!

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.

Creamy goat cheese, wild blueberries and fresh basil combine into this irresistibly easy Blueberry Basil & Goat Cheese Panini Sandwich.