Pilaf with Spinach and Garlic
This tasty side goes with a variety of meals.
Serves 6
High-Protein Spaghetti with Chick Peas and Roasted Cauliflower
This earthy, nutty recipe will satisfy a crowd.
Serves 4-6
Beef and Broccoli Ramen
Beef up a basic ramen recipe with steak and veggies.
Serves 4
Your Very Own Granola
This "oat-standing" breakfast also works well as a topping for yogurt or ice cream. Young chefs can scoop, sprinkle and stir up their own signature blend of granola.
Makes approximately 4 cups
Seven-Layer Burritos
Fill a burrito with this classic Tex-Mex dip for a vegetarian-friently meal. If you’ve got any leftover filling, use it on salad or nachos.
Serves 4
Caramelized Onion and Cheese Twice Baked Potatoes with Roasted Broccoli or Broccolini
These double-stuffed potatoes are a nutritious and comforting side dish to be shared or a wonderful meat-free, hearty entrée served as a lunch or supper.
Serves 4 as an entrée, 8 as a side dish
Whole Wheat Pancakes
Make extra whole wheat pancakes for breakfast, then use them in place of bread for lunch the next day!
Makes 20 pancakes
Italian-Style Chicken Noodle Soup (Version 2)
A garlic-lemon herb broth is the base for this feel-good soup that’ll feed a crowd.
Serves 6-8
Big Batch Cooking Ratatouille
You can make this ratatouille base today and serve with toasted crusty bread and poached eggs, or freeze and use later with Ratatouille and Ricotta Stuffed Peppers.
Makes 3 quarts