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Explore 1490 recipes, 22 articles, 3 galleries, 465 videos, and more

Multigrain Hot Cereal with Cranberries and Oranges

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Apricot-Compote Yogurt Parfaits

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Fresh Cranberry Compote Garnish for Pumpkin Soup

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Delicious Chicken Enchilada's with Verde Salsa

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Poached Cod in Tomato Broth

Time:35 mins
Ingredients
  • 3 cups chicken broth
  • 1/2 medium red onion, very thinly sliced (about 1/3 cup)
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling
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Cilantro-Lime Rice

Time:25 mins
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Tortilla Soup

Time:35 mins
Ingredients
  • 2 boneless, skinless chicken thighs (8 ounces)
  • 2 cloves garlic, minced
  • 1 small jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon ground coriander
  • 3 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 2 plum tomatoes, coarsely chopped
  • 1/2 cup frozen corn kernels
  • 1 tablespoon fresh lime juice
  • 1 cup tortilla chips
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Tortilla Soup

Time:30 mins
Ingredients
  • 4 (about 1 1/2 pounds) skinless chicken thighs
  • 1 cup shredded (5 ounces) Monterey Jack cheese
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 4 large scallions, thinly sliced (about 1/2 cup)
  • 1 jalapeno chile, diced (with seeds for more heat)
  • 1 green bell pepper, diced
  • 6 corn tortillas, (6 inches)
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup cilantro sprigs
  • 3 tablespoons canola oil
  • salt
  • lime, cut in wedges
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Stuffed Collard Greens

Time:1 hour 10 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes with their juices
  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • Pinch of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup spelt
  • 1 pound collard greens
  • 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 teaspoons chopped fresh sage leaves
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Stewed Lentils with Yogurt, Cucumbers, and Green Chiles

Ingredients
  • 4 cups cooked brown basmati rice
  • 1/4 cup diced onion
  • 1 teaspoon whole cumin seeds
  • 1 cup cucumber, peeled, seeded, and diced
  • 1 cup 2% Greek yogurt
  • 2 tablespoons olive oil
  • 1 green chile, such as serrano, thinly sliced
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 1 cup chopped cilantro, plus whole leaves, for garnish
  • 1 tablespoon white vinegar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon ground turmeric
  • Kosher salt
  • 5 cups water
  • 2 cups red lentils
  • Kosher salt
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