Beans, Greens & Fennel

White beans sautéed with spinach, garlic and roasted fennel with Parmesan, or nutritional yeast for a vegan option. This can be served as a light vegetarian entree or as a great side dish for chicken or fish. Serves: 4 Ingredients Chicken or vegetable broth as needed...

Shrimp & Scallion Pancakes

I love savory pancakes! Throughout the season, just about any veggie can be grated and mixed with a little flour and egg to become a wonderful snack or supper. From carrots to squashes to potatoes to cabbage, there is hardly anything that isn’t delicious when...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

Escarole and White Bean Soup

From Giada De Laurentiis,  a quick and delicious vegetable soup with carrots, escarole and white beans simmered with Parmesan. It freezes well too! Serves 6 Ingredients 2 tablespoons olive oil 2 garlic cloves (or garlic scapes), chopped 2 carrots, peeled and...