Bean and Legume
Hummus Goes Wild
From black beans to edamame to beets, hummus is endlessly customizeable and never, ever boring.
Solterito De Quinua (Quinoa Solterito)
In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.
Breakfast Taco Foil Packs
Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.
Cold Pea Soup With Herbed Oil Swirl
This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.
Crispy Curry-Roasted Chickpeas
These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.
How Boiling Water Makes Vegetables Taste Better
Water is tasteless. So how come it makes spring produce so much more delicious?
Chilaquiles with Blistered Tomatillo Salsa and Eggs
If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.
Grilled Steak, Vegetable, and Quinoa Salad
Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Five-Bean Salad with Smoked Paprika Vinaigrette
The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.
Snap Peas and Green Beans with Arugula-Mint Pesto
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
Grilled Corn, Zucchini, and Black Bean Quesadillas
Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.
Sonoran Hot Dogs
Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.
Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese
This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.
Quinoa and Red Lentil Burgers
Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.
The Ultimate Spring Brunch Dish
Green things and poached eggs. It's the right thing to do.
The 3-Ingredient Recipe for Spectacular Spring Peas
The key to cooking spring peas: use a light, lemony touch.
Spring Vegetable Risotto
This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.
Creamy Rice and Beans in Three Classic Flavors
Arroz Cremoso y Frijoles en Tres Sabores Clásicos
Green Salad with Prosciutto Vinaigrette
The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.