You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too. Regardless of your locale, this version is a sublime accompaniment to grilled shrimp.
Gluten Free
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Enjoy this colorful and healthy vegetable medley as a side or main dish, an appetizer, or sandwiched with goat cheese inside some crusty bread. The smoky, robust sauce has a little kick thanks to the crushed red pepper.
Smooth and creamy, this peanut butter treat is as cool as they come.
Much as I love summer, I don't care to add to the heat by using the stove. This zesty, delicious soup is composed of raw, fresh ingredients. It's a great way to turn those abundant August tomatoes into refreshing fare that's pretty enough to serve to guests.
Try farm-fresh eggs and raw, local honey in this indulgent cheesecake. This recipe uses our pure organic yogurt and less cream cheese.
The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
The days are heating up, but you can keep cool with this fresh, chilled soup. There's nothing like the taste of farm-fresh peas.
Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
Lemon flavored and honey sweetened, this healthful salad is spring picnic perfection.
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
This warming blend of flavors and textures was created by Chef June Reznicoff.
I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.
Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
I tried my first fish taco in California. I enjoyed the taste but came up with a yogurt twist to add freshness to the grilled fish.
