A chef from partner Chobani teaches us the finer points of using Greek yogurt.
Black Bean Brownies
These chocolatey brownies get a boost of fiber and moisture from canned black beans. The recipe can even be made vegan with by replacing the eggs with applesauce.
With Whole Grains, Nutrition Is Baked Right In
Baked goods are “bad,” right? Not so fast! We talk with our partner Rich’s for this post about better baked goods.
Indian Buddha Bowl
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
Fresh Tomato and Basil Penne
Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.
Cooking with Oil: The Golden Secrets
We talked with experts at our partner Cargill for their advice on what kind of oil to use and when.
Chimichurri Potato Salad
Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
Spicy Watermelon Salsa
Fresh watermelon, red and green onions, jalapeno and cilantro tossed with lime juice.
Confetti Corn Salad
Corn, bell pepper, cucumber, leek, and radish tossed with a spicy sweet-and-sour dressing