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Stewed Baby Artichokes with Fava Beans

Ingredients
  • 1 1/2 pounds fava beans, shelled
  • 4 cups water
  • 3 tablespoons lemon juice plus a lemon half for rubbing cut artichokes
  • 2 1/4 pounds (about 24) baby artichokes
  • 2 teaspoons olive oil
  • 3 cloves garlic, peeled and lightly crushed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red-pepper flakes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley
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Chilled Cantaloupe Soup with Tarragon Syrup

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Arugula, Frisee, and Red-Leaf Salad with Strawberries

Time:35 mins
Ingredients
  • 4 teaspoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 cups baby arugula (about 2 ounces), washed and dried
  • 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
  • 3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces
  • 1 pint strawberries, washed, dried, hulled, and quartered
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)
  • 2 Belgian endives, leaves separated, washed and dried
  • 6 ounces goat cheese, crumbled (optional)
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Emerald-Green Velvet Soup

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, pressed through a garlic press or minced
  • 1 large Yukon gold potato (about 8 ounces), peeled and diced
  • 4 cups canned reduced-sodium chicken or vegetable broth
  • 5 to 6 cups (from 1 large bunch) flat-leaf parsley
  • Coarse salt and ground pepper
  • Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
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Watercress and Barley Salad

Ingredients
  • 1 cup pearled barley, rinsed and drained
  • Coarse salt
  • 1/3 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • Ground pepper
  • 2 medium carrots, cut into small diced pieces
  • 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces
  • 1/2 small red onion, minced
  • 1/4 cup minced fresh dill
  • 1 large bunch watercress, stems trimmed, torn into bite-size pieces
  • 1/3 cup toasted sunflower seeds
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Hearty Garlic Greens

Time:30 mins
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Summer Burrito

Ingredients
  • Two 8-ounce skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 limes, juiced
  • 2 red bell peppers, halved and cored
  • 2 green bell peppers, halved and cored
  • 1 medium-size onion, peeled
  • 4 large flour tortillas
  • 1 Anaheim chile, seeded and minced
  • 2 cups shredded romaine lettuce
  • 2 ounces farmer or hoop cheese
  • 1/4 cup loosely packed cilantro leaves
  • 2 very ripe tomatoes, coarsely chopped
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Lightened-Up Oyster Po'Boys

Ingredients
  • 4 whole-wheat hamburger buns
  • 1/2 cup reduced-fat (2 percent) plain Greek yogurt
  • 1 cup yellow cornmeal
  • 3 large romaine lettuce leaves, shredded
  • 3 tablespoons coarsely chopped garlic-dill pickles
  • 1/4 teaspoon cayenne pepper
  • 3 large egg whites
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon brine-packed capers, drained, rinsed, and chopped
  • 16 shucked large oysters (8 ounces), preferably Blue Point
  • 1 scallion, finely chopped
  • Vegetable oil, cooking spray
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Blueberry-Cornmeal Muffins

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated orange zest
  • 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
  • 2 1/2 teaspoons coarse sanding sugar (optional)
  • Nonstick cooking spray
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Broiled Citrus and Cranberries

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