Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers. Ingredients 1 tablespoon extra-virgin olive oil, divided 3/4 cup chopped onion […]
Here’s a sauce so good you’ll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese. Ingredients 3 cups cubed peeled butternut squash 1 cup plus 1 tablespoon organic vegetable broth, divided 1 cup fat-free milk […]
Ingredients 1 cup sugar 1 cup water 1/2 cup mint leaves, chopped 1 (64-ounce) bottle ruby-red grapefruit How to Make It Step 1 Bring sugar and 1 cup water to boil in a saucepan. Turn off heat, add mint, and cover. Let stand 5 minutes. Pour through a fine wire-mesh strainer into shallow, plastic, 1-gallon […]
Not overly sweet, this elegant, seasonal dessert is a grapefruit-lover’s delight. To whip the maple-infused cream into fluffy peaks with ease, start with a frozen metal bowl and whisk. Using chilled tools helps the cream to develop and hold body quickly. Ingredients 2 large ruby red grapefruit, halved 1/4 cup turbinado sugar 2 teaspoons finely […]