Dinner on the table in 35 minutes, and it’s a balanced, satisfying, and has plenty of vegetables and tons of bright flavor? Yes, please.
This isn't your grandmother's eggplant parmesan—it's better!
Cheesy goodness smothered in garlicky tomato sauce. That is the stuff our eggplant dreams are made of. But, our beloved old school version was always breaded and fried…
It's hot, hot, hot outside so chill out with this chilled ceviche and grilled gluten-free "lasagna"
While you’re busy pondering the next moves between the Kimye vs. Taylor Swift Snapchat/Twitter feud, and the heat is on blast outside, you’ll want something chill and chilled.
This gluten-free, all-veggie “lasagna” uses thin slices of marinated raw zucchini instead of pasta to separate its slow-cooked, tender layers of grilled eggplant and grape tomatoes with rich and creamy Burrata. Serve at room temperature as a main course with grilled bread or as an appetizer before a very light dinner.