Simple Butternut Squash Soup

Simple Butternut Squash Soup This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan

I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole…

Crispy Mashed Potato Cakes

If you have leftover mashed potatoes on hand, these easy potato cakes come together in no time for a quick appetizer or vegetarian main dish.

Peanut-Sweet Potato Soup

Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.

Devilish Egg Salad

Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.

Root Veggie Latkes

A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.