This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the ...

1/4 teaspoon lemon zest (optional) 1/8 teaspoon freshly ground black pepper BULGUR: 1 cup medium-coarse bulgur 1 cup water 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1 clove ...

Preheat the oven to 450°. Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet. Roast the peppers for about 35 minutes, turning occasionally, until they are ...

Preheat oven to 425°F. Wrap garlic cloves in foil and set on a rimmed baking sheet. Brush onions with oil and arrange on the baking sheet. Bake for about 1 hour, until onions and garlic are ...

This roasted vegetable salad is a vibrant and hearty dish that showcases the best cool-weather root veggies and greens: sweet potato, celery root, beets and kale.