FRIDAY, WE ARE FOCUSING ON GETTING YOUR FAMILY AND YOUR KIDS AND YOU TO EAT MORE VEGETABLES AND EASY, SIMPLE WAYS TO DO THAT. SO WE BROUGHT IN OUR PLANT BASED, PLANT ISH EXECUTIVE CHEF NINA CURTIS.

1. Make the Aioli: In a medium bowl or using a mortar and pestle, combine the miso paste, Dijon mustard, garlic and salt until you have a smooth paste. Using a small whisk, beat in the egg yolk.

Make croutes by slicing 1-inch pieces off a baguette or crusty bread. Heat about 1 to 2 tablespoons of olive oil in a large skillet over medium heat and cook the croutes in the hot oil for about 2 ...

For your next backyard barbecue, let the vegetables shine. Fire up the grill and bring vibrant Mediterranean flavors to your table with this grilled vegetable platter. A colorful array of charred ...

Slice zucchini, squash and bell peppers into long strips. In a bowl toss all of the vegetables in a little olive oil, salt and pepper. Heat grill to medium-high heat. Place vegetables on grill for 2-4 ...

Have no clue what to bring to your friend’s annual holiday party? Why not make this stunning Christmas tree platter? In less than 10 minutes, you can have a perfect vegetable Christmas tree made ...

Rollè di macinato con teglia di verdure is that kind of polpettone di carne macinata you'd totally find at a family table in ...

Sure, piling cut vegetables on a platter is one way to serve your holiday guests a starter to tide them over until the feast begins. But with just a little more time, you can create a gorgeous ...

A warm tray, a cooler pulse: why simply roasting vegetables can take your nervous system down a gear. It starts with that soft rush of air when you open ...