Recipes

Noodles with Garden Greens
Use whole wheat, brown rice, spelt, or kamut pasta for the best nutrition.

Olives and Cheese on Lavasch
Start this Middle Eastern-style pizza the day before serving for the most intensely flavored olives.

Orange-Salsa Salmon (or substitute Lake Trout)
Celebrate spring! Treat yourself to this heart-healthy, colorful, mouthwatering dish.

Orange-Scented Vegetable Couscous
Vary the flavor of this dish by using lemon peel instead of orange and substituting vegetable broth or water for the orange juice.

Orzo and Sweet Pea Pilaf
This pilaf showcases orzo—a tiny pasta. Use basmati rice in place of the long-grain white for another level of flavor.

Pasta Chowder
This soup warms your kitchen - and soul - on cool fall days. If you want a heartier chowder, add cubed savory smoked tofu.

Pasta In Springtime
Also known as pasta primavera, this creamy vegetarian main dish is bursting with fresh spring veggies.

Pasta Tofuna Salad
Packed with protein, this meatless picnic dish makes satisfying lunch or supper fare. Just for fun: Fill hollowed-out bell pepper or tomato halves with salad.

Pasta Trattoria-Style
Medium pasta shapes are the perfect size for "catching" the tender chunks of vegetables found in this sauce.

Pasta with Broccoli
Go ahead and toss in leftover sauteed veggies. They'll add color and nutrition to your meal!

Pea and Mushroom Pasta Sauce
You can be flexible with the amount of veggies and herbs in this hearty pasta sauce. Garlic is optional, but garlic lovers might want to add more!

Pesto and Asparagus Pizza
This simple pizza proves that great taste depends on quality—rather than quantity—of ingredients.

Pesto Pinwheels
For appetizer-size servings, cut each sandwich roll into 8 pieces. Using nondairy "cheese" cuts the calorie, fat, and cholesterol count significantly.

Picante Broccoli Tofu Salad
A zesty summer salad featuring colorful fresh veggies. The first three ingredients make a dressing that is also tasty over tossed greens.

Pizza a la Swiss
Make this quick-to-fix, upscale pizza wheat-free by using a spelt flour crust.

Pomegranate and Spinach Salad
10 minutes to prepare and 5 minutes to cook.

Potato-Cabbage Cakes
Celebrate St. Patrick's Day with these hearty cakes. Even easier if you use leftover mashed potatoes - you'll need about 3 cups.

Pumpkin Soup
No need to limit pumpkin to pie. It makes a creamy, savory, nutrient-laden soup as well!

Quick Black Bean and Kale Soup
Serve leftovers over brown rice for a thick and hearty stew.

Quick Mexi-Veggie Stir-Fry
Add cubes of Southwestern-seasoned baked tofu for extra flavor and protein.

Quinoa with Corn and Basil
An easy, delicious way to enjoy fresh, seasonal produce.

Ratatouille Stew
A new twist on classic Mediterranean fare.

Ravioli with Sweet Potato Sauce
Easy elegance…this recipe offers great taste and nutrition, and is sure to impress! A great place to use a leftover baked sweet potato.

Red-and-Green Mini Pizzas
For extra flavor, cut a peeled garlic clove in half and rub cut sides into the English muffins before adding toppings.

Rice and Bean Pilaf Stir-Fry
You don't need much time to whip up this Southwestern spin on a favorite Asian dish.

Rice and Beans Ole
A sprinkle of imitation "bacon" bits adds crunch and flavor to this hearty vegetarian main dish.

Rice-Soy Waffles
Hearty waffle breakfasts aren't off limits if you're avoiding wheat products.

Rigatoni with Sun-Dried Tomato Pesto
Tube-shaped pasta cradles chunks of flavor-packed pesto and tangy feta cheese. Toast walnuts over medium heat in a dry skillet 4 to 5 minutes for maximum flavor.

Roasted Winter Squash Salad
Salad in winter? This plateful of tender greens, rich winter squash, crunchy nuts, zesty dressing, and pungent cheese is perfect when the temperature falls.