These crispy Air Fryer Spring Rolls make a quick appetizer or as a side to an Asian Buddha Bowl.

A combination of black lentils and black beans makes this flavor-rich dal a powerhouse when it comes to nutrition!

There’s nothing wrong with eating farro, quinoa, or wild rice straight up, but why when you can take it up a notch?

This is a plant-based twist on the old classic potato salad mom used to make. It’s easy and it really takes the flavor of American potato salad up a notch with the addition of tarragon and capers.

This is my absolute favorite baked bean recipe that I’ve been making for over 30 years.

This recipe is so ridiculously simple I seriously had to slap myself for not thinking of it sooner.

I can’t think of a more appetizing aroma than fresh baked dinner rolls. My friend Deb over at Eat Yourself Healthy developed this classic dinner roll recipe with whole grain flour instead of bleached white flour, making it super healthy and full of fiber.

This is the best guacamole recipe that is bursting with flavor. Best of all it’s simple to make and uses fresh ingredients.

The beauty of this black bean salad is that it can be changed up based on the ingredients you have on hand.

I realize I’ve been on a bit of a potato kick lately. It comes from a comment I made to a friend telling her I eat about 10 pounds of potatoes each week. Of course the reply was a GASP, followed by a question on how I prepare them. I love them baked, mashed, as well as these crispy wedges.

Oh my goodness, this is the fastest and easiest way to make baked potatoes. They’re crispy on the outside, and soft and fluffy on the inside. They’re absolutely amazing!

This is so ridiculously simple to make, I can’t believe it took me so long to discover this recipe! Let’s give credit where credit is due. Those Esselstyn’s inspire us to eat healthy everyday which is easy with great recipes like this one!

This cornbread recipe is truly the best cornbread around. I made it for a dinner guest who admitted he wasn’t a big fan of cornbread, but he really liked this one! It’s super easy to make and will leave you coming back for seconds. It has just the right amount of sweetness, while being moist and tender. It would make great company with soups, stews, and of course chili!

Curry roasted cauliflower is one of the easiest ways to turn boring cauliflower into a vibrant symphony of delightful flavors. Best of all, it only takes a few ingredients!

This was my first experience with sunchokes, also known as Jerusalem artichokes.  First of all let’s establish that these aren’t anything like artichokes as they’re not part of the artichoke family and they’re not from Jerusalem.  Sunchokes are actually the tuberous roots of a sunflower plant.  Interesting, huh?  Sunchokes come in all shapes and sizes, and look very similar to fresh ginger root.

This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.

This is a traditional sage stuffing that will definitely have you going back for seconds! Best of all, there’s no unhealthy oil or butter so you know what that means, NO GUILT! You’ll even have grandma fooled because she’s the stuffing expert, right? Feel free to adjust the seasoning to your liking.

It’s no secret I love food with big flavor. So when I first made these fritters, I knew I had to pair them with something equally as flavorful like my Weeknight Beer Chili. Serve these golden fritters as the base in a big bowl of chili, over greens with a ladle of chili on top, or on their own as a side to Tofu Scrambled Eggs.

This gluten-free naan bread uses just a handful of ingredients and only takes about 20 minutes to make. If you’re not familiar with naan, it’s an Indian flatbread that’s incredibly simple to make, plus it’s oil-free, egg-free, and gluten-free!

The beauty of roasting vegetables is that you can combine whatever you have on hand and the end result will be a dish full of earthy flavor, a subtle sweetness and a beautiful golden color from the caramelization in the final minutes of roasting.