The recipe calls for goat cheese or mozzarella cheese, but why choose between the two when you can have both? Serve with a green salad and you'll have a speedy classic Italian supper on the table in no time. For the recipe, keep reading
In many vegetarian recipes, mushrooms are used similarly to meat. They're marinated, grilled, sautéed, broiled, and turned into burgers. Like mushrooms, eggplant is an incredibly versatile vegetable that can be prepared using many culinary techniques.
In this recipe, thick-cut eggplant steaks are coated with a garlic balsamic vinaigrette. Served with a hearty mixture of garbanzos, roasted red peppers, black olives, and feta, this exceptional meal is a must-make, so get the recipe: read more
I first learned about rainbow soups while reading The New Basics. Since then, I make them all the time! A rainbow soup is basically two different soups that when combined, make one delicious dish. This version features a cooling corn soup and a spicy red pepper puree. The recipes are so simple — minimal chopping, few ingredients — it's not that much harder than making one soup. Ok yes, you do have to wash two pots, but the final result is rewarding, delicious, and totally worth it. This soup would make a stunning starter to an arty dinner. To see how I made it, read more
Salads are good for you. That we know. But when you drown it in hydrogenated oil, sugar, salt, and artificial ingredients, you're practically undoing all the good.
You can't go wrong with Annie's Naturals. These salad dressings are delicious and made with all natural ingredients.
The recipes were created by an actual person named Annie, who started her company on a Vermont farm, making sauces for barbecuing. She then expanded to make marinades and the best salad dressings in the natural foods market.
She has such unique salad dressing flavors like Papaya Poppy Seed, Artichoke Parmesan, and Green Garlic. My favorite flavors have got to be Roasted Red Pepper Vinaigrette, Gingerly Vinaigrette, Tuscany Italian, and Raspberry Vinaigrette. My all-time fave has got to be Goddess Dressing. It's a creamy tahini (sesame) and lemon dressing with chives and parsley that complements the taste and texture of vegetables beautifully.
If you have never tried Annie's Salad Dressings, I highly recommend picking up a bottle. They're rich in flavor and full of healthy ingredients. Your salad will thank you.
Fit's Tips: If you're watching your fat intake, check out her low-fat flavors: Raspberry Vinaigrette, Honey Mustard Vinaigrette, and Gingerly Vinaigrette. They have 2g of fat or less per serving.