It's time to give yellow beets some attention - they don't stain and won't give you a panic attack in the bathroom after you eat them. If you're lucky enough to find them with the tops, grab a bunch and make this hearty and healthy salad. While the beets roast in the oven, cook up some chewy farro, make a simple dressing, and sauté the greens. Toss everything together with a big handful of salty ricotta salata cheese and a filling lunch or side dish to a chicken dinner is ready to go. (Click "Read More" below for the full recipe.)
While I love the creamy miso dressing served at Japanese restaurants, I hate the limp iceberg lettuce and sad shredded carrots that usually sit underneath it. In this recipe, the lettuce is replaced with hearty raw Swiss chard leaves, and carrots, cucumber, and edamame are added for crunch and texture. Everything's tossed with an easy blender dressing of white miso paste, sesame seed oil, rice vinegar, ginger, soy sauce, and garlic. While this salad is vegan, it's also great served next to teriyaki chicken or a bowl of ramen. (Click "Read More" below for the full recipe.)
While it's hard to resist a classic sweet monkey bread in all its gooey, sticky glory, this recipe is a savory version that has all the cheesy goodness of pizza and makes an impressive party or game day snack. Form an easy yeasted dough into balls, stuff them with cubes of mozzarella cheese, and roll each in lots of butter, Parmesan cheese, and oregano. Bake until golden brown, then pull each cheese-filled nugget off and dip into marinara sauce. (Click "Read More" below for the full recipe.)
I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others.