(196 Cal) This is a very flavorful rice dish that has become one of our favorites. The fennel adds such a distinct flavor to the rice that we love.
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(181 Cal) Here’s what to do with your spaghetti squash other than tossing it in marinara (which we also do love to do). It makes a tasty alternative
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(77 Cal) This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest.
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(112 Cal) Cauliflower - turned into a luxuriously creamy puree with the help of a splash of milk, a smidge of butter and a whir in the food processor. Makes for a great side (as a substitute for potatoes) for any protein - chicken, pork, beef or salmon.
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(121 Cal) A shower of lemon zest and black mustard seeds on a fast sauté of hashed Brussels sprouts makes a traditional side dish with unexpected, bright flavors
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(163 Cal) We love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures.
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(163 Cal)
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(224 Cal) This salad is made from uncooked broccoli tossed with a garlic, sesame, chile and cumin-seed vinaigrette mixed with good extra-virgin olive oil and red wine vinegar.
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(265 Cal) In this simple warm salad, only the tender outside leaves of the Brussels sprouts are used.
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(146 Cal) Nearly any vegetable tastes good browned in olive oil and showered with garlic, but cauliflower is an especially good candidate for this technique.
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