White beans with ground black and red pepper and ras el hanout, a Moroccan spice mixture made of cinnamon, cumin, turmeric, ginger, and cardamom. Mash some of the beans slightly as you combine everything if you like a creamier consistency.
This is a simple wrap that combines tender greens and crisp fresh cucumber with a silky, gentle green goddess dressing. You can also eat the filling as a salad and forego the wrap if you'd rather.
This recipe comes together quickly because the farro is precooked. To minimize mess, you can prepare it in the same dish that you serve it in!
This simple dish for tuna salad gets its crisp from the apple and celery, which also imparts a touch of sweetness. Instead of mayonnaise, we use Greek-style yogurt to provide a creamy, tangy finish and to glue everything together.
In this simple salad, tart cherry juice concentrate is combined with other anti-inflammatory foods like walnuts and beets to enhance taste and reduce inflammation.
This vegan sweet potato curry gains body and balances the curry sauce from the tomato. Warm tastes are added at the end with a hint of garam masala.
Turmeric, cumin, and saffron are traditional Persian culinary spices used in this filling red lentil soup. Savor it with steaming rice or a toasty baguette.
This cool salad combines crisp Persian cucumbers and celery with spicy baby arugula. The mild, buttery flavor of Italian Castelvetrano olives complements the tuna's flavor without overpowering it.
This kale, quinoa and apple salad is ideal for fall. Crisp fall flavor is enhanced by the addition of fresh apples, and the kale becomes tender when combined with the dressing.