Spaghetti SquashTostadas

 Adapted from Food Network Magazine Ingredients 3 tablespoons vegetable oil, plus more for frying 2 1/2 teaspoons chili powder 1 teaspoon chipotle chile powder Kosher salt and freshly ground pepper 1 pint cherry tomatoes, halved 1 large red onion, cut into 1/2-inch...

Quinoa and Cabbage Salad

adapted from Eat Clean Live Well Ingredients 1 cup tricolor quinoa 2 cups water 1/4 teaspoon sea salt, plus more for cooking quinoa 4 cups thinly sliced green cabbage 1 carrot, sliced into thin rounds 5 radishes, thinly sliced 3 scallions, chopped 2 tablespoons...

Eggplant and Feta Salad

Adapted from P. Allen Smith’s seasonal recipes from the Garden Ingredients 1/2 cup olive oil 1/4 cup fresh lemon juice 1/4 Tsp salt 1/2 Tsp black pepper 3 Pds eggplant peeled and cut into 1 inch slices 3 ozs of feta (about 2/3 cups) 2 garlic cloves minced 2 Tbl...

Israeli Couscous with Sautéed Cherry Tomatoes and Basil

Adapted fromNew York TImes, Martha Rose Shulman INGREDIENTS 1 ⅓ cups Israeli couscous 2 quarts water Salt to taste 2 tablespoons extra- virgin olive oil 2 garlic cloves, minced or puréed 1 pound (about 3 cups) cherry tomatoes, the sweetest you can find, cut in half ¼...