Recipes

This citrus marinade for lionfish ceviche balances the butteriness of lionfish for a melt-in-your-mouth meal.

Warm up with a spicy tomato sauce that incorporates delicious and heart-healthy fatty fish as well as flavorful capers. Makes 2 servings 4 ounces whole grain spaghetti 1 tablespoon, plus...

Layers of eggplant and lentils are drizzled with creamy béchamel sauce in this plant-forward take on the traditional Greek dish. Makes 8 servings For béchamel sauce 2 tablespoons butter 2 tablespoons...

Nothing says good morning like eggs and creamy hollandaise. Try our veg-forward twist on traditional eggs benedict! Makes 4 servings For hollandaise sauce 3 egg yolks 1 tablespoon lemon juice 1 teaspoon Dijon...

Forget boring asparagus with hollandaise sauce — this miso hollandaise puts a twist on this traditional side dish. Makes 4 servings For the asparagus 1 pound green and white asparagus...

Make chickpea sliders and aquafaba mayo for a plant-based — and waste-free — sandwich! This simple food waste recovery recipe was developed by Jennifer DiFrancesco, a culinary specialist with the...

Grilled dessert — why not? Grill up a sweet treat for Dad for Father’s Day!

Take advantage of peak peach season and hydrate with a refreshing frozen peach lassi.

Stock is flavor magic — and making stock is a cinch with our handy visual guide.

Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic. Serve over whole wheat pasta thinned with a bit of pasta cooking water and topped with halved cherry tomatoes, torn fresh basil leaves, and a sprinkling of Parmesan.

Materials Large heart shaped cookie cutter (or your favorite shape!) Baking sheet Parchment paper Fork Suggested Ingredients  1 portion pie dough (you can make your own, use a store bought...

Fuel up for your next event with fiber and protein while enjoying these homemade blueberry pepita granola bars.