facebook share image   twitter share image   pinterest share image   E-Mail share image

Eggplant Cannelloni with Pine Nut Romesco Sauce

This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.

Author: Joel Fuhrman, M.D.

Pickled Vegetables

These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

Smoked Salmon Smorrebrod

Smoked Salmon Smorrebrod

Aji Amarillo Pineapple Salsa

Author: Douglas Rodriguez

Lime Noodles with Vegetables, Basil, and Sesame

Author: Jean Georges Vongerichten

Eggplant Cannelloni

Author: Kristine Subido

Peanut Soup with Rice and Scallions

Author: Deborah Madison

Coconut Spinach Snapper

Author: Keith Griffin