Recipes

The popular Korean condiment, kimchi, is simple to make and is an excellent introduction to making your own fermented vegetables. Kimchi can be eaten on its own, or used to liven up stir-fries, scrambled eggs, tacos, and grain bowls. Before you begin preparation, make sure you have a clean 2-qt (or two 1-qt) mason jar(s) on hand. This recipe makes a fairly large batch. Cut the recipe in half, if you prefer.

This simple, all-natural, fiber-rich snack can satisfy a sweet tooth as well as an urge for crunch.

Quinoa replaces the bulgur wheat traditionally used in this Mediterranean dish. This naturally gluten-free recipe provides complete plant protein.

Salmon with Peas and Garlic recipe.

Avocado, Fennel, Carrot and Radish Salad recipe.

Featuring spring vegetables, strawberries, citrus and sweet onion, this colorful salad is truly a celebration of spring. Prepare the dressing and ingredients in advance, but assemble and toss with dressing just before serving. Even though sweet onions are less pungent than other varieties, it is a good idea to soak them in ice water to temper their bite before tossing into a salad. Almonds complement the flavors well, but other nuts, such as walnuts, pecans or pistachios, would make a delicious topping as well.

Juicy, tart red grapefruit makes a delicious contrast to buttery avocado and crunchy radishes. We have included cooked shrimp in this refreshing main-dish salad, but you can substitute sliced cooked chicken or flaked cooked salmon (or even canned salmon). If you have to avoid grapefruit because of the medications you take, substitute a cara cara orange (a type of red-fleshed navel orange) or a regular navel orange.

Chickpeas with Vegetables recipe.

Spicy Curry Soup with Chicken Recipe

Quinoa with Roasted Vegetables Recipe