A twist on the classic French café sandwich.
Flaxseeds and oats add thickness and extra fiber to this super-satisfying, calcium-packed smoothie.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
Kids won’t notice the healthy add-ins or miss the maple syrup they usually pour over pancakes.
The blended goat cheese filling for this quiche turns light and soufflé-like when baked. If you’re not an artichoke lover, feel free to use other cooked vegetables.
Sautéed leeks star in this traditional tart from the Picardy region in northern France.
Made with squash, leeks, onions, and a little cheese, this simple dish masquerades as complex and rich. Any winter squash will work in this recipe, as will pumpkin.
Popovers are the American version of British Yorkshire puddings. Melted Cheddar and a hint of spice make these old-fashioned puffs irresistible, hot or cold.
Use this sauce as a base for baked pasta dishes or soufflés
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.
A salty chickpea cake has just the right flakiness for a tasty mock tuna.
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.