Have a Plant: Fruits & Veggies for Better Health
  • The Everyday Chef: Blueberry Baked Oatmeal Blueberry Baked Oatmeal
    Andrew: If you’re a big fan of make-ahead breakfasts, this baked oatmeal recipe is for you. This blueberry- and banana-based breakfast casserole packed with fiber and protein couldn’t be easier to make! Get Baked Oatmeal Recipe
  • The Everyday Chef: Vegan Mac & Cheese + Broccoli Vegan Mac & Cheese + Broccoli
    Alex: Vegan macaroni and cheese!? Yup! If you haven’t tried a vegan cheese sauce before, you’ll love this healthy, vegetable-packed recipe. The cheese sauce gets body from both cauliflower and cashews. Vegan Mac & Cheese Recipe
  • The Everyday Chef: Crunchy Homemade Granola Crunchy Homemade Granola
    Andrew: Tired of lots of added sugar in your granola? This recipe has only 3 grams of sugar per serving with a bonus 5 grams of protein! Try My Crunchy Granola
  • The Everyday Chef: Grilled Asparagus Pasta Salad Grilled Asparagus Pasta Salad
    Alex: It’s no secret that I’m a big fan of pasta, especially pasta salads. This light side dish is perfect for ushering in spring. It’s packed with grilled asparagus, tomatoes and onions tossed with chewy pasta and a tangy lemon and caper dressing.
    Get Pasta Salad Recipe
  • The Everyday Chef: How to Make Pesto from Any Green How to Make Pesto from Any Green
    Alex: You don’t need expensive pine nuts or even basil to make pesto. In fact, experimenting with various greens, nuts, and cheeses is a great way to get a whole lot more pesto into your life.
    How to Make Pesto Out of Almost Anything
  • The Everyday Chef: Dairy-Free Mac & Cheese Dairy-Free Mac & ‘Cheese’
    Andrew: This vegetable- and nut-based recipe uses nutritional yeast to create an amazingly creamy mac & ‘cheese’ sauce. It’s delicious and teenager approved! Try My No Cheese Mac!
  • The Everyday Chef: Savory Lentil Sloppy Joes Savory Lentil Sloppy Joes
    Andrew: Sloppy Joes for Meatless Monday? You bet! It happened … it was yummy. The goal for this recipe was to get more legumes into the family diet. This recipe is fast, easy, packed with plant protein, and reheats very well. Get Sloppy Joe Recipe
  • The Everyday Chef: Dairy-Free Ambrosia Dairy-Free Ambrosia
    Andrew: Need a delicious party favorite that dairy and non-dairy eaters will enjoy? Look no further! My dairy-free ambrosia is creamy, tasty and easy to make! Get Ambrosia Recipe
  • The Everyday Chef: Crispy Tandoori Cauliflower Crispy Tandoori Cauliflower
    Alex: If you like Tandoori chicken, you’ll want to try this! For the vegetarian version, florets of cauliflower get tossed in a mixture of yogurt, lemon, garlic, ginger and tandoori spice before roasting until crispy and golden. Try This Tandoori Cauliflower Recipe
  • The Everyday Chef: Convenient, Uber Enticing Fruit Skewer Snacks Fruit Skewer Snacks
    Andrew: Party appetizer, centerpiece … just a fun snack? These fruit skewers will work for any and all! But best of all, they’re very convenient and uber enticing, making the perfect snack to keep in the fridge for your family to munch on. Watch Video
  • The Everyday Chef: Sweet Potato Tacos Sweet Potato Tacos
    For an effortless weeknight meal, we’re taking the best parts of tacos and putting them on top of a baked sweet potato. Spiced black bean filling, cheese, avocado and a dollop of sour cream if you like. Get Taco Recipe
  • The Everyday Chef: Savory Slow-Cooker Vegetable Chowder Savory Slow-Cooker Vegetable Chowder
    Alex: This might be the easiest dinner you’ll ever make. Toss everything into the slow-cooker and it’s ready when you are. This cozy chowder is perfect for nights when you want to eat more vegetables without a lot of fuss. Get Chowder Recipe
  • The Everyday Chef: Apple + Avocado & Smoked Salmon Salad Apple + Avocado & Smoked Salmon Salad
    When people think fruits, vegetables and salad I am not sure sexy comes to mind, but it should! Impress your guests with this very easy, but stunning salmon salad. If you have everything cut and ready this salad can be made very quickly. Get Smoked Salmon Salad Recipe
  • The Everyday Chef: Perfectly Spiced Homemade Chai Applesauce Perfectly Spiced Homemade Chai Applesauce
    Alex: A delicious way to enjoy fresh apples? Homemade applesauce! This chai applesauce is perfectly spiced, lower in sugar compared to store-bought versions, and ready in just 15 minutes. Get Chai Applesauce Recipe
  • The Everyday Chef: Baked Nut Butter Bananas Baked Nut Butter Bananas
    Andrew: Most baked banana recipes are meant to be a dessert, but this recipe isn’t drowning in butter, rum, or brown sugar. So, it makes a great pre-workout breakfast or snack, and fills in nicely as a guilt-free something sweet when the craving happens.
    Watch Video
  • The Everyday Chef: Replenish with a Ginger Pear Smoothie Replenish with a Ginger Pear Smoothie
    Alex: New to green smoothies? This option is lightly sweetened for green-smoothie beginners, yet delicious enough for anyone to enjoy. Fresh, in-season pears are combined with warming ginger and cinnamon plus spinach for color and nutrition.
    Get Smoothie Recipe
  • The Everyday Chef: Festive Watermelon + Basil Gazpacho Festive Watermelon + Basil Gazpacho
    Andrew: Watermelon in December? You betcha. It’s spring or summer somewhere letting our bodies as well as our taste buds benefit from variety! Festive in color this “throw in a blender” fast chilled soup is big on flavor and fires up the taste buds.
    Get Gazpacho Recipe
  • The Everyday Chef: Moist & Perfectly Tart Oatmeal Cranberry Muffins Moist & Perfectly Tart Oatmeal Cranberry Muffins
    Alex: I can’t say enough good things about these muffins! They are perfectly moist, flavorful and the just right amount of tart, thanks to fresh cranberries. They’re a little more wholesome than traditional muffins, using applesauce and low-fat buttermilk to cut down on the overall oil content. Watch Video
  • The Everyday Chef: Hearty Budget-Friendly Vegetable & Cod Stew Hearty Budget-Friendly Vegetable & Cod Stew
    Andrew: Lighten up December meals with a festive, budget-friendly vegetable and fish stew. One of my favorite Italian dishes next to good old fashioned spaghetti is a bowl of cioppino. Cioppino is often thought of as expensive and hard to make, but it’s nothing more than a fancy name for fisherman’s stew that can be made on a slim budget. Get Recipe
  • The Everyday Chef: Green Bean Casserole (From Scratch) Green Bean Casserole (From Scratch)
    Alex: Over the past few Thanksgivings, I’ve experimented with creating my own green bean casserole from scratch. With green beans, homemade mushroom gravy and faux-fried crispy onions. While purest may scoff at the lack of jarred soup and canned onions, this version not only tastes better- it’s healthier too.
    Get Healthier Green Bean Casserole Recipe
  • The Everyday Chef: Quick & Easy Toasted Za’atar Chickpea Gyros Quick & Easy Toasted Za’atar Chickpea Gyros
    Andrew: Chickpeas or garbanzo beans, different names for the same thing and most people immediately think hummus. Hummus is good, but there are other ways to eat chickpeas! Ready in 20 minutes, these gyros will not disappoint. Get Recipe
  • The Everyday Chef: Roasted Grape Thyme Crostini Roasted Grape Thyme Crostini
    Alex: Now that the weather has cooled and fall is upon us, my go-to recipe usually includes some type of roasted vegetable, either piled high on a platter or served as crostini. But just like with vegetables, roasting fruit brings out its natural sweetness and creates a wonderful base for either sweet or savory dishes. Get Recipe
  • The Everyday Chef: Breakfast & Lunch Cauliflower Waffles You Can Top w/ Just about Anything Breakfast & Lunch Cauliflower Waffles You Can Top w/ Just about Anything
    Focusing on breakfasts and quick lunches that didn’t involve a salad, I went for something I could top with just about anything and came up with these cauliflower waffles that use flax meal instead of flour. Watch Video + Get Topping Ideas
  • The Everyday Chef: Caribbean Braised Shredded Beef for Stews, Tacos, Bok Choy & More Caribbean Braised Shredded Beef for Stews, Tacos, Bok Choy & More
    Andrew: Use all your leftover veggies in this versatile shredded beef recipe. This this new “nueva” version of a latin recipe adds soy sauce and ginger root making it great for tacos and guacamole one day while pairing well with a small cup of jasmine rice and steamed bok choy the next. Get Recipe
  • The Everyday Chef: Caramel Apple Dippers Caramel Apple Dippers
    Alex: Great for any of your fun fall festivities, these caramel apple dippers are a healthier twist on the classic fall staple. Slices of apple are dipped into a homemade, naturally sweetened caramel sauce and then into toppings of your choice. Watch Video
  • The Everyday Chef: Creamy Poblano & Squash Casserole Creamy Poblano & Squash Casserole
    Andrew: This dish fits perfectly with October and warm fall flavors. With a velvety texture and sweet flavor profile, the kabocha squash tastes pretty darn good and pairs well with the smoky roasted peppers, warm cumin spice, and hint of spiciness from the poblano. Watch Video
  • The Everyday Chef: Pie for Breakfast? Yes! Try My Apple Pie Oatmeal Pie for Breakfast? Yes! Try My Apple Pie Oatmeal
    Alex: This bowl of oats is loaded with fresh apples, cinnamon, ginger, vanilla and just the right amount of sweetness. Perfect for mornings when you are craving sweets, but prefer something a bit more wholesome. Get Apple Pie Oatmeal Recipe
  • The Everyday Chef: How To Make Homemade Dough for Tasty Veggie Flatbread Pizzas How To Make Homemade Dough for Tasty Veggie Flatbread Pizzas
    Andrew: These pizzas are built on a flatbread recipe foundation with couple of toppings recipes. I am not a big fan of heavy, fatty, pizza toppings, so I like topping flatbreads with lighter and healthier produce options. There is no shortage of combinations you can create with these flatbreads! Get Homemade Flatbread Recipe
  • The Everyday Chef: How To Make Fresh Corn Polenta How To Make Fresh Corn Polenta
    Alex: It’s hard to escape fresh sweet corn in the summer, especially in the Midwest. Although, I don’t know why you’d want to. Crispy, refreshing and slightly sweet, it’s one of my favorite side dishes from July until September. If you like polenta, then you must try this version using fresh corn. Get Polenta Recipe
  • The Everyday Chef: How To Make Savory Slow-Cooked Collard Greens How To Make Savory Slow-Cooked Collard Greens
    Andrew: Hearty and savory, these warm braised greens are a versatile side dish. Never cooked greens before? Don’t worry, they don’t take a lot of effort and won’t require a southern grandma’s all-day effort to make! Watch Video
  • The Everyday Chef: Roasted Zucchini Parmesan Roasted Zucchini Parmesan
    Alex: Ready for your new favorite side dish? This roasted Zucchini Parmesan is perfect for when the garden or farmers’ market is overflowing with zucchini and you’re tired of zucchini noodles and zucchini bread. Get Zucchini Parm Recipe
  • The Everyday Chef: Roasted Cauliflower Steaks w/Parmesan & Honey Mustard Roasted Cauliflower Steaks with Parmesan & Honey Mustard
    Andrew: With global cuisine, sustainability, and great produce available all year it’s much easier to turn everyday vegetables into savory center of the plate meals. Whole roasted cauliflower makes a wonderful vegetable steak and it couldn’t be easier!
    Get Cauliflower Steaks Recipe
  • The Everyday Chef: Waffle Cone Parfaits w/ Greek Yogurt & Fruit How To Make the Best Homemade Blueberry Muesli
    Tired of oatmeal? Me too … until I discovered the versatility of oats in muesli! If you aren’t familiar with muesli, it’s similar to overnight oats – soaked oats with nuts, seeds and fruit that’s usually eaten cold. After seeing muesli being offered in just about every coffeshop and café in New Zealand, I knew I had to give it a fair try. Blueberry Muesli Recipe
  • The Everyday Chef: Waffle Cone Parfaits w/ Greek Yogurt & Fruit Waffle Cone Parfaits w/ Greek Yogurt & Fruit
    Andrew: No spoons are necessary with these fun-to-make Greek yogurt and fruit waffle cones! This fruit- and protein- packed treat eats just like an ice cream cone. Watch Video
  • The Everyday Chef: How To Make Frozen Watermelon Slushies How To Make Frozen Watermelon Slushies
    Alex: One day, I decided to freeze some fresh watermelon cubes for later use. A few days later, I tossed them into my smoothie and found a secret-weapon ingredient that turned my smoothie into a thick, frozen treat that reminded me a frosty. You Have To Try This Slushie
  • The Everyday Chef: How To Make A Sofrito Sauce + Puerto Rican Rice Recipe The Everyday Chef: How To Make A Sofrito Sauce + Puerto Rican Rice Recipe
    Andrew: Sofrito is a Latin staple that’s widely used in Caribbean cooking and provides a jolt of Latin flair to recipes. You can find thousands of recipes on the internet but after reading this, you’ll never need to look up a recipe again! Watch Video
  • The Everyday Chef: Chocolate Banana Nice Cream The Everyday Chef: Chocolate Banana Nice Cream
    Alex: If you’ve never had ice cream made from bananas, you’re in for a surprising treat! Ripe, frozen bananas are puréed into a silky cream that tastes very similar to its dairy counterpart. Watch Video
  • The Everyday Chef: How To Make Homemade Potato Gnocchi for Baked Spinach & Chicken Gnocchi How To Make Homemade Potato Gnocchi for Baked Spinach & Chicken Gnocchi
    Andrew: Making gnocchi isn’t hard work, but getting them right takes a few steps and a little time. But I promise you’ll love the result! Watch my short video and follow the 4 Key Steps to Good Gnocchi and you’ll be on your way to a delicious meal! Watch Video
  • The Everyday Chef: The Perfect Summer Dessert! Berry Kebobs The Perfect Summer Dessert! Berry Kebobs
    Alex: This easy recipe is perfect for summer entertaining on the 4th of July … and beyond! Fun, festive and healthy, these kebobs make a tasty side dish or dessert for any BBQ. Get Fruit Kebab Recipe
  • The Everyday Chef: How To Properly Prep Tofu + Chimichurri Tofu Tacos! How To Properly Prep Tofu + Chimichurri Tofu Tacos!
    Andrew: A lot of people don’t like tofu, not because it tastes bad but because it doesn’t taste like anything or has a strange texture. However, 99% of the time it isn’t the fault of the tofu, but the cook! Here are some tips for making great tofu and a Wham-Bam-Pow chimichurri taco recipe using tofu and sweet potatoes as main ingredients. Get Tofu Taco Recipe
  • The Everyday Chef: How to Make the Ultimate Grilled Cheese! Grilled Halloumi Cheese w/ Berries & Herbs How to Make the Ultimate Grilled Cheese! Grilled Halloumi Cheese w/ Berries & Herbs
    Alex: Halloumi is a sheep’s cheese from Cypress, known for its firm texture and high melting point. It can be pan-fried, seared, and grilled. Enjoy like a salad, or serve alongside toasted crostini for a simple summer appetizer. Get Grilled Halloumi Recipe
  • The Everyday Chef: Get Creative with Asian Noodles & Bull Dog Sauce! ChiPan Street Noodles Get Creative with Asian Noodles & Bull Dog Sauce! ChiPan Street Noodles
    Andrew: What are ChiPan street noodles? Like most recipe creations, this one came about because I couldn’t find the exact noodle I needed. Merging Chinese noodles with a popular Japanese sauce and some hearty vegetables turned out to be fantabulous! ChiPan Street Noodles
  • The Everyday Chef: Frozen Chocolate Banana Coins Frozen Chocolate Banana Coins
    Alex: Ever since I discovered the magic of banana ‘ice cream,’ I’ve been thinking of different ways to enjoy the creamy, custard-like filling that frozen bananas provide. This is a perfect snack for summer and an easy way to let kids help out in the kitchen. Chocolate Banana Coins Recipe
  • The Everyday Chef: Sweet & Salty Stacked Pear Salad Sweet & Salty Stacked Pear Salad
    Andrew: This pear and prosciutto salad is inexpensive to make, gets style points for presentation with family and guests, and wows the taste buds with both flavor pairings and texture contrasts.
    VIDEO Pear Salad Recipe
  • The Everyday Chef: Dairy-Free Strawberry Milk Dairy-Free Strawberry Milk
    Alex: This version of Strawberry Milk is lightly sweetened and uses real strawberries, which can’t always be said for the squeeze-bottle syrup. It’s also fairly simple to make and keeps well in the fridge for up to a week. Get Strawberry Milk Recipe
  • The Everyday Chef: How To Make Chocolate Avocado Ice Cream How To Make Chocolate Avocado Ice Cream
    Wait … don’t throw away those brown avocados! They’re still good and you can make them into a tasty dessert: Chocolate Avocado Ice Cream. Delicious and nutritious in so many ways! Watch Video
  • The Everyday Chef: Oven-Roasted Vegetable Fajitas Oven-Roasted Vegetable Fajitas
    Alex: These roasted vegetable fajitas are about as easy as dinner gets. Slice the peppers, onion and zucchini, mix with spices and roast until tender and slightly charred. Then, serve with warmed tortillas and topping of choice. See Topping Options + Recipe
  • The Everyday Chef: How To Make Homemade Raspberry Vinaigrette How To Make Homemade Raspberry Vinaigrette
    Andrew: Using fresh or frozen berries to create dressings and vinaigrettes isn’t really a secret, but it’s certainly overlooked. In fact, using fruit as a vinaigrette base takes all the hard work out of making a dressing. VIDEO Homemade Raspberry Vinaigrette
  • The Everyday Chef: How To Perfectly Roast Broccoli for a Deliciously Simple Broccoli Farro Salad How To Perfectly Roast Broccoli for a Deliciously Simple Broccoli Farro Salad
    Alex: This broccoli and farro salad is a fresh, simple side dish perfect for any occasion. Roasted, charred broccoli with farro, salty feta, red pepper flakes and fresh mint. Just a handful of ingredients are transformed into a beautiful, dinner-worthy salad. Get Farro Salad Recipe
  • The Everyday Chef: Spicy Asian-Inspired Cucumber Appetizer Spicy Asian-Inspired Cucumber Appetizer
    Andrew: The poor cucumber. Always the bridesmaid, never the bride – this versatile veggie seems to always get stuck being put into a salad of some kind. Not this time! The cucumber takes center stage with this Asian-inspired spicy appetizer. Watch Video
  • The Everyday Chef: Asparagus and Pea Gnocchi Asparagus and Pea Gnocchi
    Alex: This dinner is the perfect way to welcome back spring. Fresh, crisp asparagus spears with bright peas in a light cream sauce with pillowy gnocchi. The secret is a light and creamy sauce made with lemon juice, heavy cream and parmesan cheese.
    Give this Gnocchi a Go!
  • The Everyday Chef: Toasted Chipotle Tomato Jasmine Rice Toasted Chipotle Tomato Jasmine Rice
    Andrew: The smoky, spicy elements from chipotle in the adobo sauce combined with the subtly sweet tomato juice allows the toasted jasmine in this dish to dance in the background, teasing your taste buds. Try This Delicious Side Dish
  • The Everyday Chef: Swiss Chard & Chickpea Soup Swiss Chard & Chickpea Soup
    Alex: This soup is a great way to enjoy Swiss chard, especially if you need a break from spinach, kale or other greens. It’s a simple, yet filling one-dish seasonal meal that brings out the true beauty of soup! Swiss Chard & Chickpea Soup
  • The Everyday Chef: Savory Lasagna Soup Savory Lasagna Soup
    Andrew: Some days you just want a soup and salad, but need a savory dish to satisfy. This version of lasagna soup uses a low-sodium tomato juice combined with chicken stock to create a full flavored broth. It satisfies the lasagna fix without the lasagna calories! Get Lasagna Soup Recipe
  • The Everyday Chef: Learn to Make Chia Jam for Grape Chia Parfait Cups Learn to Make Chia Jam for Grape Chia Parfait Cups
    Alex: I honestly don’t think I’ve bought jelly since I first learned how to create chia jam. Not only is it easy to make, it’s also packed with fiber, healthy fats and naturally occurring sugar, which can’t always be said with regular preserves or jams. Grape Chia Parfait Cups
  • The Everyday Chef: Creamy Corn & Potato Chowder width= Creamy Corn & Potato Chowder
    Andrew: Inexpensive, freezable, easy to reheat, and full of vegetables – the upsides to this chowder recipe are many. I know what you’re thinking … there must be so many calories in this creamy chowder you can’t possible eat it. Wrong! This recipe uses 1% milk and lots of vegetables for a 225 calorie per serving bowl of winter yumminess. Get Corn & Potato Chowder Recipe
  • The Everyday Chef: Shredded Brussels Sprout & Kale Salad Shredded Brussels Sprout & Kale Salad
    Alex: This Brussels sprout and kale salad is my vegetarian version of my mom’s famous sprout salad. It’s a total flavor and texture overload. Chopped, toasted almonds stand in for both croutons and bacon. They give a salty, crunchy bite that pairs perfectly with the thin, wispy strands of Brussels sprouts leaves.
    Get Sprout + Kale Recipe
  • The Everyday Chef: How To Prep Chiles & Make A Mild Red Chile Sauce How To Prep Chiles & Make A Mild Red Chile Sauce
    Andrew: When it’s dried, the Anaheim pepper becomes a California red chile. It is the mildest dried chile of them all, offering up a meaty, smoky, chile flavor without all the fire! Try My Mild Red Chile Sauce
  • The Everyday Chef: Savory Sheet Pan Tofu Dinner Savory Sheet Pan Tofu Dinner
    Alex: Behold the sheet pan dinner! Just toss vegetables and protein on a sheet pan, drizzle with sauce of choice and roast until crispy and tender. Minimal prep, zero cleanup. If you’re looking for a healthy, easy recipe to welcome in 2017, the sheet pan dinner is it. Try This Crazy Tasty Dish
  • The Everyday Chef: Carrot Halwa - A Lightly Spiced, Sweetened Carrot Pudding Carrot Halwa – A Lightly Spiced, Sweetened Carrot Pudding
    Andrew: I’ve stumbled upon an Indian dessert called carrot halwa – a lightly spiced and sweetened carrot pudding made with milk and sugar. The recipe was so simple I almost ignored it, but I enjoy warm Indian flavors and decided to give it a try. It was amazing!
    WATCH VIDEO Carrot Halwa
  • The Everyday Chef: Ginger Pear Crisp Ginger Pear Crisp
    Alex: I was craving a warm dessert a few nights ago when temperatures were barely above freezing and nothing sounded better than fruit crisp on the couch with a movie. If you love apple crisp as much as I do, then you have to try it with pears. They’re so perfectly sweet that they practically melt into the oat topping.
    Get Pear Crisp Recipe
  • The Everyday Chef: Roasted Parsnip Fries Roasted Parsnip Fries
    Andrew: A lot can be done with parsnips. It’s a root vegetable and can be treated like a potato for almost all recipes. This recipe uses blanching to create a “gelatinized” outer layer that crisps up when cooked at high heat. Blanching uses hot boiling water or oil to partially cook an item. It’s the fundamental step when trying to achieve a crispy fry. Watch Parsnip Fries Video
  • The Everyday Chef: Honey Ginger Poached Pears Honey Ginger Poached Pears
    Alex: A poached pear dish is one of my favorite desserts to serve in the winter. For one thing, it can be made hours (even days) ahead of time and not lose flavor or texture, making it perfect for busy gatherings or a last-minute weeknight dessert craving.
    Get Poached Pear Recipe
  • The Everyday Chef: Crispy Honey Batata Cakes VIDEO Crispy Honey Batata Cakes VIDEO
    Andrew: Working as a dietitian I get to meet lots of wonderful people and build relationships around food. A side benefit of this is an exposure to lots of cultural foods. This month a South American influence is seen in my rendition of an Argentinian sweet potato recipe. VIDEO Sweet Potato Cakes
  • The Everyday Chef: Creamy Roasted Butternut Squash Soup Creamy Roasted Butternut Squash Soup
    Alex: This roasted butternut squash soup is elegant enough to be served for the holidays, yet simple enough for any weekly meal rotation. Get Recipe
  • The Everyday Chef: VIDEO Holiday Cinnamon Apple Spiced Squash Soup & The Art of Tea Infusion VIDEO Holiday Cinnamon Apple Spiced Squash Soup & The Art of Tea Infusion
    Andrew: Tea infusion brings out a warm holiday flavor in this Cinnamon Apple Spiced Squash Soup. The subtle flavors of teas can be extracted and used to create one-of-a-kind sauces, soups, or infused rice and grains. Watch Video & Learn About Tea Infusion for Squash Soup
  • The Everyday Chef: Veggie Mac & Cheese Casserole Veggie Mac & Cheese Casserole
    Alex: VIDEO Mac & Cheese, the classic family favorite, gets a veggie makeover. Whole wheat noodles in a creamy, cheese sauce, studded with colorful bits of peppers, broccoli and peas. While almost any combination of vegetables will work, I love the beautiful red and green combo seen here. Watch Mac & Cheese Video
  • The Everyday Chef: Stunning Dragon Fruit Salad Stunning Dragon Fruit Salad
    Andrew: Dragon fruit … incredibly pretty on the outside and, like anything unfamiliar, a bit intimidating. Not to worry! I will show you how to get the exotic fruit out of that dragon shell and into a deliciously stunning dish. You won’t believe how easy it is! Watch Dragon Fruit Video
  • The Everyday Chef: Slow-Cooker Vegetable Minestrone Slow-Cooker Vegetable Minestrone
    Alex: My crock-pot usually gets used for the Super Bowl to hold chili dip and that’s about it. But after a busy day of errands, I made this vegetable minestrone. It was so easy, healthy, and delicious … I just had to share! It’s packed with vegetables, tomatoes, beans and ditalini pasta (you can also use quinoa or sorghum). Try It!
  • The Everyday Chef: Raw Beet Noodle Salad Raw Beet Noodle Salad
    Andrew: Roasted and boiled cooking methods for beets make for great vegetable sides, but what about raw beets: fresh, vibrant, naturally sweet, and addictively crunchy! Raw beets are remarkably easy to incorporate into salads (especially with a spiralizer!). This video shows how easy it is to use a spiralizer and how beautiful beets can be as the main attraction! Watch Video
  • The Everyday Chef: Roasted Delicata Squash with Pomegranate Squash Roasted Delicata Squash with Pomegranate
    Alex: This time of year, I get downright giddy over the wide selection of squash at the market. Baked, roasted, mashed or stuffed, I could eat squash every day. Topped with a sweet maple dressing, pomegranate seeds and walnuts, it’s a show-stopping dish for any holiday table or weeknight. Get Delicata Squash Recipe
  • The Everyday Chef: Orange Apricot Chutney Orange Apricot Chutney
    Andrew: Late harvest apricots at the store will be on sale and are perfect for making a savory chutney. Chutney? A chunky relish with either savory or sweet elements. I created this particular recipe to pair with a grilled or plank smoked salmon. Get Apricot Chutney Recipe
  • The Everyday Chef: Spinach Lasagna Rolls Spinach Lasagna Rolls
    Alex: VIDEO Individual lasagna noodles rolled up with ricotta and spinach, then covered with marinara sauce. Not only is this dish easier to make than traditional lasagna, it’s perfect for portion control. Watch Video
  • The Everyday Chef: How to Pit Dates for a Gooey Apricot-Stuffed Medjool Date Appetizer How to Pit Dates for a Gooey Apricot-Stuffed Medjool Date Appetizer
    Andrew: What is a good date? In the realm of food, a Medjool date is considered … the perfect date. Its large size, sweet taste, and chewy texture make for a yummy fruit in a naturally bite-size package. Watch Me Create a Stuffed Medjool Date Appetizer
  • The Everyday Chef: Boo-Nana Popsicles Boo-Nana Popsicles
    Alex: On Halloween, candy reigns supreme but it doesn’t have to be the only treat in your house this year. These boo-nana popsicles are a fun project for both kids and adults, and delicious to boot! Get Recipe
  • The Everyday Chef: Quinoa Stuffed Antipasto Portabella Quinoa Stuffed Antipasto Portabella
    Andrew: In Asian cuisine mushrooms are important ingredients in achieving the fifth basic flavor: umami. They are known to have a savory, “meaty” personality. Portabellas are big, fleshy mushrooms with thick caps that make a great meatless entrée. Stuffing them is my favorite way to prepare them. Get Portabella Recipe
  • The Everyday Chef: Strawberry Crepes with Greek Yogurt Crème Strawberry Crepes with Greek Yogurt Crème
    Alex: While many of us associate fruit-filled crepes with a leisurely stroll in Paris, crepes are actually deceptively easy to make at home. These strawberry ones are light, fluffy and perfect for breakfast, dessert and snacks. Strawberry Crepe Recipe
  • The Everyday Chef: Protein-Packed Vanilla & Grape Parfait Protein-Packed Vanilla & Grape Parfait
    Andrew: Turn a traditional grape salad (grapes covered in cream cheese, sour cream, and brown sugar) into something you can eat almost every week. Neufschatel cheese and plain fat-free Greek yogurt create a creaminess that’s cut with random bursts of sweet or tart from the grapes. Get This Breakfast/Snack/Dessert Recipe
  • The Everyday Chef: Roasted Eggplant and Tomato Pasta Roasted Eggplant and Tomato Pasta
    Alex: Eggplant and tomatoes are at their very best right now! Eggplant becomes meaty and tender when roasted, almost melting into the hot pasta. Tomatoes are added for balance and sweetness, creating a dazzling, late-summer meal. Get Eggplant Recipe
  • The Everyday Chef: Black Bean Brownie Bites Black Bean Brownie Bites
    Andrew: Trust me, I was skeptical at first too! But I think you’ll find these black bean brownie bites a tiny bit addicting. After a lot of research and tons of test batches this eyebrow raising recipe was created. Don’t judge before just try it! Black Bean Brownie Bites
  • The Everyday Chef: Fish Tacos with Fresh Mango Salsa Fish Tacos with Fresh Mango Salsa
    Alex: Nothing says beach vacation like a first meal of blackened fish tacos and fresh mango salsa! This is my attempt of those famous tacos. The real star of these tacos is the fresh mango salsa. The pairing of slightly spicy, crispy fish and cooling mango salsa is delicious.
    Fish Taco Recipe
  • The Everyday Chef: How To Peel & Cut Jicama How To Peel & Cut Jicama
    Andrew: Jicama can be intimidating, but don’t let its tough waxy exterior keep you from mastering this versatile root vegetable! Learn how to get past the tough skin and safely julienne a whole jicama. There’s also a fun twist at the end for the creative cook in all of us. See How
  • chef_summary_080916 Fresh Fruit Agua Fresca
    Alex: These fresh fruit drinks are popular in Central America as a yummy thirst quencher for sweltering days. Agua Fresca (Spanish for “fresh water”) uses more water than a traditional smoothie, with a texture similar to freshly squeezed juice. Get 3 Recipes
  • The Everyday Chef: Tomato Mostarda, A Flavorful Topping for Burgers & Vegetables Tomato Mostarda, A Flavorful Topping for Burgers & Vegetables
    Andrew: As one of my favorite condiments ever, this tomato mostarda sauce takes advantage of ripe summer tomatoes by turning them into a flavor-packed topping for burgers and grilled vegetables. Get Recipe
  • The Everyday Chef: Blueberry Yogurt Popsicles Blueberry Yogurt Popsicles
    Alex: Wholesome enough for breakfast, but sweet enough for dessert, these Popsicles are a fun treat for adults and kids alike. They’re also easy and versatile! Just use any fruit/yogurt combination you like, a tad of honey and freeze! Get Recipe
  • The Everyday Chef: VIDEO How To Deseed Peppers & Tomatoes VIDEO How To Deseed Peppers & Tomatoes
    Andrew: The “unrolling” method of deseeding a bell pepper is fast, leaves little waste, sets you up for easy knife cuts, and the skill can be built upon for use with other foods like tomatoes and jalapenos.
    Watch Video
  • The Everyday Chef: Cherry Panzanella Salad (A Tuscan Bread Salad) Cherry Panzanella Salad (A Tuscan Bread Salad)
    Alex: Panzanella, a Tuscan bread salad, is typically made with stale, dried bread that’s then rehydrated with fresh tomato juice, vinegar and plenty of olive oil. But this variation offers the unexpected contrast of sweet cherries, tender kale leaves, crispy bread crumbs and salty feta. Try This Sweet & Salty Salad
  • The Everyday Chef: Pasta with No-Cook Tomato Sauce Pasta with No-Cook Tomato Sauce
    Alex: This no-cook version is my go-to dinner for fuss-free, busy summer evenings. It’s the perfect option when both my tomato and basil plants are overproducing and I don’t feel like doing much cooking. Tomatoes, basil, olive oil, garlic and balsamic vinegar are all you need! Get Recipe
  • The Everyday Chef: Herb Roasted Fingerling Potatoes Herb Roasted Fingerling Potatoes
    Andrew: Fingerling potatoes … petite, yummy, and perfect for roasting. These potatoes are a blank canvas. Choose a cheese and herb that will work with your meal, smoked cheddar and chive for burger night, or Parmesan and rosemary for an Italian flair. Get Recipe + 2 Key Tips
  • The Everyday Chef: Crispy Oven Baked Fries Crispy Oven Baked Fries
    Ask most people what their favorite vegetable is, and I would almost bet that the french-fried potato tops that list. To cut down on calorie and fat content, I’ve lightened up deep-fried potatoes and added garlic and chili powder for a quick and delicious, oven-baked version. Get the Recipe
  • The Everyday Chef: Grill-Friendly Portobello Burgers Grill-Friendly Portobello Burgers
    Don’t get me wrong, I love a good vegetable burger as much as the next person, but I dislike the often complicated process that homemade patties require. Soaking the caps in a flavorful marinate before grilling tenderizes the mushroom and infuses a savory, salty flavor into each bite. Alex’s Tips & Tricks
  • The Everyday Chef: Beef Wrapped Asparagus + 3 Essential Culinary Techniques Beef Wrapped Asparagus + 3 Essential Culinary Techniques
    Andrew: Have you ever wondered how restaurants get those really thin and tender slices of beef? For my Beef Wrapped Asparagus, I’m going to show you three culinary techniques that will make you look like a pro.
  • The Everyday Chef: Strawberry French Toast Kebobs Strawberry French Toast Kebobs
    Alex: These easy French toast kebobs were created with kids in mind. They’re the perfect breakfast treat and pretty enough to be served to the entire family, but also bite-size for little hands to manage. Use strawberries when making these in late spring, then switch to blueberries, raspberries or blackberries come July and August. Try This Breakfast Treat
  • The Everyday Chef: Lentil, Potato & Spinach Tacos VIDEO: Lentil, Potato & Spinach Tacos
    Alex: This fun taco dish is hearty and healthy! Packed with protein and fiber, it’s an easy vegetarian entrée that the entire family will love. Get Lentil Taco Recipe
  • The Everyday Chef: Braised Endive VIDEO: Braised Endive
    Andrew: Endive … it’s bitter, bruises easily, and usually not the first choice as a vegetable. But braised, this beautifully shaped gem makes a satisfying, savory side dish. Check out this simple, yet impressive caramelized dish that’s ready in 30 minutes or less. Braised Endive Recipe
  • The Everyday Chef: Savory & Sweet! Unique Ways To Prep Carrots Savory & Sweet Carrots! Unique Ways to Prep Carrots
    Alex: Carrots are the unsung heroes of the produce department; I seem to need them in just about every savory recipe I cook yet they are rarely the star of the dish. Well, not anymore. Here are 5 recipes highlighting the versatile carrot to help you welcome the return of spring. Carrot Cake Muffins + 4 More Recipes
  • The Everyday Chef: Cheesy Baked Kale Chips Cheesy Baked Kale Chips
    Alex: In my quest for the perfect chip, I’ve suffered through many batches of burnt or soggy ones. To prevent you from making the same mistake, I’m sharing 5 tips on creating perfect kale chips every time. Crunchy, cheesy and so addictive! Betcha can’t eat just one applies to these kale chips as well! 5 Tips + Recipe for Cheesy Baked Kale Chips
  • The Everyday Chef: Shredded Vegetable and Soba Salad VIDEO: Shredded Vegetable and Soba Salad
    Andrew: You don’t have to be handy with a knife to make dinner in under 15 minutes. I’ll show you how to use inexpensive and nifty kitchen gadget that’s been around Asian kitchens for ages. Learn how to quickly cut vegetables and create a creamy dressing for this shredded vegetable and soba noodle salad. Delicious Soba Salad
  • The Everyday Chef: Cheesy Mac & Greens Cheesy Mac & Greens
    Alex: This gooey, satisfying mac and cheese recipe uses mostly pantry staples, and also manages to sneak in a healthy serving of leafy greens – with 29g of protein per serving. After a few attempts, this lighter version of Mac & Cheese was born, receiving two thumbs up from both my niece and the rest of the family! Get the Recipe!
  • The Everyday Chef: Beet and Raspberry Smoothie Beet and Raspberry Smoothie
    Alex: If the thought of adding beets into your smoothie sounds weird, I understand. But the tart berries, creamy milk and sweet honey all but mask any beet flavor, AND you get a punch of color – and nutrients – to start off your morning. Beet + Raspberry Smoothie
  • The Everyday Chef: No-Mess Banana Slicing Technique VIDEO: No-Mess Banana Slicing Technique
    Andrew: How do you quickly and cleanly slice a banana? You’ll be pleasantly surprised. This video shows you how to easily slice bananas without getting banana stuff all over your hands! Check out this easy no-mess banana slicing technique. Frozen Banana Sorbet
  • The Everyday Chef: How to Use Avocado to Make a Dark Chocolate Mousse How to Use Avocado to Make a Dark Chocolate Mousse
    Alex: I created this creamy, chocolate mousse as a replacement for my favorite ice cream and pudding treats. It’s rich in chocolate, but packed with healthy monounsaturated fats and fiber. The secret is whipping ripe avocado with unsweetened cocoa powder and just enough maple syrup to add flavor without too many calories. It’s the perfect compromise between decadent and healthy. Dark Chocolate Avocado Mousse
  • The Everyday Chef: How To Cook Vegetable-Centered Dinners using a Slow Cooker How To Cook Vegetable-Centered Dinners using a Slow Cooker
    Alex: I use my slow cooker on almost a weekly basis. Its effortless ability to create satisfying, delicious meals keeps me coming back time and time again. Here are my tips for creating flavorful, vegetable centered recipes using a slow cooker. 5 Tips + 3 Must Try Dishes
  • The Everyday Chef: How to Roast Bell Peppers How to Roast Bell Peppers
    Andrew: The one thing to remember about roasting peppers … is patience. There isn’t a lot of work involved, but it does take time to get a superior result. But, trust me … it’s worth the effort! Check out his quick easy to follow, step-by-step video. Watch Video
  • The Everyday Chef: Cranberry-Orange Smoothie Cranberry-Orange Smoothie
    Alex: Come mid-December, I’m in desperate need of a break from the heavy, rich food that tends to surround me during the Holiday season. This cranberry-orange smoothie is the perfect breakfast or snack to counteract all of the holiday sweets. Orange and cranberry are the yin and yang to sweet and tart! Try This Refreshing Smoothie
  • The Everyday Chef: Endive Appetizers, 3 ways Endive Appetizers, 3 ways
    Alex: Besides looking gorgeous on passed platters, endive boats are light and simple, allowing guests to enjoy a few appetizers as they arrive, leaving plenty of room left for dinner. The great thing about endive is that almost any topping works. See 3 Endive Appetizers
  • The Everyday Chef: FODMAP Friendly Spicy Eggplant Video: FODMAP Friendly Spicy Eggplant
    Andrew: Chef Andrew Dole creates a spicy eggplant dish that’s FODMAP friendly but certainly delicious for all who indulge! Check out this easy to follow step-by-step video. Enjoy! FODMAP Friendly Spicy Eggplant
  • Caramel Dip for Fresh Fruit Caramel Dip For Fresh Fruit (No Refined Sugar)
    Alex: This recipe is a less indulgent version of one of my favorite afternoon snacks, apple and pear slices with caramel sauce. You won’t believe it doesn’t contain any refined sugars or butters. Try It!
  • Vegetable Side Dishes to Feed a Crowd Vegetable Side Dishes to Feed A Crowd
    Alex: To me, side dishes are the true star of the holiday table. If you’re hosting guests this season, you’ll need supporting dishes that pack a punch! My 3 Favorite Sides
  • Transform Your Tomatillos! How to Make Salsa Verde Transform Your Tomatillos! How to Make Salsa Verde
    Andrew: Tomatillos are wrapped in a leathery husk, sticky to the touch, bright green, and incredibly tart … mix with jalapenos, onion and lime and you have a deliciously tart salsa verde!
    Great Use for Overripe Veggies
  • How to Make Cinnamon Apple Chips How To Make Cinnamon Apple Chips
    Alex: Apple chips taste just like a mini apple pie! Crispy baked apple rings layered with cinnamon and sugar … indulgent enough for dessert, yet healthy enough for a snack. Core, Slice, Sprinkle & Bake
  • How to Roast a Pumpkin and Make Homemade Purée How to Roast a Pumpkin and Make Homemade Purée
    Alex: Sure, it’s easy to buy the canned stuff but have you ever tried to make your own pumpkin purée? Homemade purée is easier than it sounds, and it’s perfect in soups, pies, and baked goods. Homemade Pumpkin Purée
  • Shredded Brussels Sprout & Kale Salad Video: Shredded Brussels Sprout & Kale Salad
    Andrew: Andrew demonstrates the best way to prep Brussels sprouts and kale for this raw veggie salad that’s versatile and quick to prepare. This delicious dish is a good source of iron and fiber. Asian Flair | Southern Flair
  • Vegetable Rainbow Wraps for Kids Lunches Vegetable Rainbow Wraps for Kids Lunches
    Alex: Now that back-to-school season is in full swing it can be a challenge to find nutritious foods that picky eaters will enjoy. That’s where these vegetable wraps come in, brightly colored, fun and packed with 2-3 servings of vegetables in every sandwich.
    Vegetable Rainbow Wraps
  • Root to Frond Cooking & How Get the Most from Your Fruits & Veggies Root to Frond Cooking & How Get the Most
    from Your Fruits & Veggies

    Alex: What is Root to Frond cooking? It’s a way can we use the entire fruit or vegetable to make delicious dishes, cutting down on waste and maximizing produce costs.
    Carrot Top Pesto | Garlicky Swiss Chard Stems
  • How to Prep and Cook Butternut Squash Video: How to Prep and Cook Butternut Squash
    Andrew: Learn how to peel and break down one of the more intimidating squashes – butternut squash – for this Red Curry Butternut Squash Goodness! Serve over jasmine or basmati rice. Garnish with Greek yogurt, fresh sliced tomatoes, and fresh cilantro.
  • How To Grill & Flavor Corn-on-the-Cob How To Grill & Flavor Corn-on-the-Cob
    Alex: Make the most of this late summer vegetable by learning how to grill, boil or microwave flavorful corn-on-the-cob that adults and kids will enjoy! Basil Pesto | Cinnamon Spice | Honey Sesame
  • Dairy-Free Milkshakes! Dairy-Free Milkshakes
    Alex: While I don’t mind indulging in a bowl of ice cream on occasion, I’ve turned my attention toward something just as creamy and satisfying with a fruit-packed twist. Puréed banana chunks magically turn into soft-serve ice cream! Who knew? Chocolate Cherry Milkshakes | Peach Pie Milkshake
  • How To Make Light & Fluffy Mashed Potatoes How To Make Light & Fluffy Mashed Potatoes
    Andrew: In search of perfect mashed potatoes? There are actually 2 steps to making light and fluffy mashed potatoes and the second is too often overlooked. Mashed Potatoes: Choosing the Right Potato + The Secret Final Step
  • How to Use Eggplant as a Meat Alternative How to Use Eggplant as a Meat Alternative
    Alex: Move over meat. Eggplant has taken the stage. As a long-time vegetarian, I am always looking for plant-based alternatives that mimic the same meaty, savory texture that meat provides. 3 Ways to Prepare Eggplant | Eggplant BLT
  • Video: How To Improve Your Salad Greens Video: How To Improve Your Salad Greens
    Alex: To make the most of my produce, I rely on this simple trick to extend the life of my greens for up to two weeks!
  • Massaged Kale Salad How To Massage Kale for Salads & Sides
    Andrew: Raw kale isn’t particularly tender and often has a grassy flavor. However, after a little massaging, kale can be transformed into a tender, yet hearty, salad or side dish. Recipe Massaged Kale Salad
  • Zucchini Noodles with High-Protein Pesto How To Make Zucchini Noodles
    Alex: Cool, crunchy zucchini noodles are the perfect summer pasta swap.DYK? You can treat zucchini noodles just like you would your favorite pasta.
  • Homemade Fruit Jam Using Chia Seeds! Homemade Fruit Jam Using Chia Seeds!
    Alex: DIY Jam! Using just two ingredients you can create healthy, no-sugar added fruit jams. Get my recipes for strawberry and blueberry jams!
  • How To Solve Your Frozen Smoothie Problems How To Solve Your Frozen Smoothie Problems
    Andrew: I used to have bad luck with frozen smoothies. Wrong consistency, too watery, the ice too chunky, the flavors watered down, or worse … they’d have too much sugar from using juice in the recipe. See how I’ve perfected the process in my Pumpkin Pie Anytime Smoothie!
  • How To Substitute Avocado for Mayo How To Substitute Avocado For Mayo
    Alex: To improve upon a dish, I focus on where I can increase its nutrient density – decreasing sugar/oil or adding in vegetables, fruits, whole grains or lean proteins. A simple swap can completely transform the healthfulness of the recipe.
  • 5 Unique Ways To Do Strawberries 5 Unique Ways To Do Strawberries
    Alex: While my favorite way to prepare strawberries is tossed with a splash of balsamic vinegar, check out 5 other ways to enjoy this versatile berry, both sweet and savory.
  • Steamed Snow Peas with Tomatoes Steamed Snow Peas with Tomatoes
    Andrew: Looking for a rinse and go steamed vegetable recipe without all the specialty steamer equipment or inserts? I’ve got the perfect solution.
  • How To Roast Vegetables How To Roast Vegetables
    Alex: Roasting vegetables is unequivocally my favorite way to prepare vegetables and is a cooking technique that has prevented many from swearing off vegetables forever.
  • Roasted Ratatouille w/ Simple Marinara Roasted Ratatouille w/ Simple Marinara
    Andrew: This roasted version of ratatouille uses the oven to do all the heavy lifting while we create a quick marinara to complete a simple dish.
  • Quick Weeknight Pasta Sauces Quick Weeknight Pasta Sauces
    Alex: To make pasta exciting, seasonal, and healthier, I make sure that no matter what type of pasta I’m serving, I always include at least a serving of vegetables along with it.

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