Food and Beverage

Serves 4 A citrusy sauce brightens up superconvenient peeled shrimp and prewashed, bagged spinach leaves. Prep tip:

Full-meal veggie tacos get a fresh, light look from bright green kale and kitchen staples, such as canned beans, frozen

These plant-based, non-dairy milks offer taste, versatility, and essential nutrients—even if lactose doesn’t tousle your tummy.

We’ll say it again: Eat more nuts. These hard-shelled seeds are loaded with protein, fiber, and antioxidants. And their

Like fruits and vegetables, oils pack the most nutrients when they’re unheated and unrefined. “The heating process by

Chestnut-Hazelnut Cake November, 2007 Serves 16 / This is almost more of a brownie or cookie bar. Best served with crme

Parmesan Butter November, 2007 1/2 cup butter, softened 1/2 cup extra-virgin olive oil 4 tablespoons grated Parmesan

Three-Herb Pesto November, 2007 1 bunch cilantro, stems trimmed 1 bunch Italian parsley, stems trimmed 1 bunch fresh

Lentil-Vegetable Stew November, 2007 Serves 6 / Banish the cold weather with this versatile stew, packed with