A ll you need for these colorful grilled vegetable skewers is an armload of fresh summer produce and a bottle of balsamic ...

You’re at a cookout, eyeing that colorful bean salad, creamy coleslaw and old-fashioned potato salad. Can these count toward ...

By Site staff Mar 8, 2019 Mar 8, 2019 10 foods you think are healthy but aren’t ...

¼ c. mixed vegetable juice or tomato juice 2 tbsp. extra-virgin olive oil 2 tbsp. red wine vinegar 1 tsp. fresh lemon juice 2 cloves garlic, minced ½ tsp. Dijon mustard ...

Peel the husk back from the corn, remove the inner strings, and rub ears with 1 tablespoon of the olive oil. Season generously with salt and pepper, and pull outer leaves back up over the ears.

Toss it with greens or with chilled pasta, steamed vegetables, and chicken for a low-fat lunch that is a fine substitute for a sandwich in a brown-bag lunch. ¼ c. mixed vegetable juice or tomato ...

Big Bowl Farro and Vegetable Salad With Snappy Lemon Vinaigrette Serves 4. Note: Dressed with a lemony vinaigrette, farro and crisp raw vegetables make a fine meal.

Ingredients (serves 6): Veggies: 1 large sweet potato, diced small 1 1/2 cups Brussel sprouts, halved 1 1/2 cups butternut squash, diced small 1 cup carrots, diced small Jacobsen’s Himalayan Sea ...

Remove from heat, drain, and rinse with ice water to stop cooking. Drain and place in a bowl and combine with 3 tablespoons vinaigrette. Toss to evenly coat and let marinate for 15 minutes. 3.

Trim the base of the roots of the onions, leaving a small amount of base intact to hold the onion together. Trim the green tops to make 3- to 4-inch pieces. Steam the onions until just tender ...

With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper. Step 2 Place racks in upper and lower thirds of oven; preheat to 400°.