Pan-seared salmon finished with a sticky garlic-lime glaze and fresh cilantro for a bright, 25-minute meal.
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Pan-seared salmon finished with a sticky garlic-lime glaze and fresh cilantro for a bright, 25-minute meal.
Nutty farro with radishes, cucumber, orange and fresh herbs in a lemon-orange vinaigrette.
Quinoa breakfast bowl with sautéed broccoli, kale and a runny egg, finished with feta and avocado for bright, savory flavor.
A nourishing bowl of sorghum, sautéed mushrooms, tender spinach and a runny egg, topped with feta or avocado.
Vanilla-scented berries under a crunchy almond crumble; sweet-tart, effortless, serves six.
Fluffy millet with cucumber, cherry tomatoes and fresh herbs in lemon-orange vinaigrette - bright and gluten-free.
Nutty farro with roasted zucchini ribbons, cherry tomatoes, herbs, lemony dressing, toasted pine nuts and optional feta.
Golden roasted eggplant rounds seasoned with smoked paprika and garlic, finished with parsley and lemon.
Tender roasted cauliflower with lemon-tahini drizzle and a crunchy herb-nut topping—bright, vegan, gluten-free side.