Spicy Shakshuka

Spicy Shakshuka

STEPS Preheat oven to 400°F. Heat oil in ovenproof skillet set over medium heat. Cook onion, red pepper, garlic, chili powder, cumin, paprika, salt,...
Monash Tzatziki

Monash Tzatziki Dip

Try this low FODMAP version of a classic Greek sauce as a dip, with meat or poultry, in sandwiches, with rice dishes, or any way you like.
Plant-Based Meatball

Plant-Based Meatballs

STEPS Heat a heavy bottom skillet over low heat and add olive oil, onion, carrot, salt, pepper, garlic, and oregano. Cook, stirring often, until...
Veggie Loaded Chilli

Veggie Loaded Chili

Veggie Loaded Chili recipe.

“Three Sisters” Squash, Corn, & Black Bean Salad

Featured recipe for "Three Sisters" Squash, Corn, & Black Bean Salad

Creamy Carrot and Cashew Soup

This simple soup gets its creaminess from unsaturated fat-rich cashews.

Sardine Nioise

The sardines in this elegant salad can be substituted with any leftover cooked, chilled, and flaked fish or canned fish. And if you can find haricot verts, the more delicate, tender form of green beans, give them a try.

Carrot Muffins

Carrot Muffins recipe.

Cracked Wheat with Golden Raisins and Pistachios

Cracked Wheat with Golden Raisins and Pistachios recipe courtesy of The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman.

Simple Salmon & Trio of Herb Sauces

Salmon lends itself to a number of cooking methods, but it is particularly well suited to moist-heat cooking. One of the simplest ways to do that is to wrap the salmon in a foil packet, along with shallots and a splash of white wine. The packets can be cooked in the oven or on an outdoor grill. Herbs, abundant in early summer, contribute fresh, lively flavors to this selection of sauces. It is easy to adjust the number of servings of salmon, making a smaller packet for one or two or two packets for a larger group. The sauces all keep well and can be used for a variety of dishes.