Chef Sanjeev Kapoor's healthy vegetarian recipes are designed to support muscle growth, recovery and overall health, while keeping meals exciting and delicious.

A panzanella salad is easily the most underrated summer side. It’s a great way to repurpose leftovers, is easy to assemble, ...

Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into ½ -inch dice. Peel and dice the potatoes the same way.

Store your salad in the work refrigerator or with a cooler pack in your lunch bag until lunchtime. Can be made up to 4 days in advance. *Restyle: Make it a jar meal ...

In some ways, Hugh Fearnley-Whittingstall might seem an unlikely candidate to provide a vegetarian with inspiration. The British chef and farmer who founded River Cottage in 1998 has written tomes … ...

For dressing, in small bowl or measuring cup, whisk parmesan, lemon juice and garlic. Slowly whisk in cream and oil. Season with salt and pepper. For salad, bring saucepan of water and freekeh to ...

From quick jarred onions to a Russian salad, or beetroot adding a hit of pink-purple in a Middle Eastern pickle, these vibrant veg add a pop to your plate – and in the mouth!

Crispy, well-seasoned tofu? A reinterpreted caprese salad is among 100 recipes in Kim O'Donnel's new "PNW Veg," celebrating our region's plant-based culinary bounty.

Nine times out of 10, a “veggie plate” is anything but vegetarian — your beans have been simmered in chicken broth, your Veg Out: Honeyfire Barbeque Co. — Veggie Plate — $8.25 | Cheap ...

The bizarre bowl was served alongside bread and olives as part of their "table cover" at a cost of £1.50, though the restaurant pointed out many other venues charge full price for their unchopped ...

Put to one side for the salad. After 2 ½ hours, remove the lid and place the pork onto a tray and back into the oven. Turn up the heat to 230C and cook for a further 30 minutes to get a lovely ...