Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes ...

This mixed green salad is served with a warm disk of goat cheese that you pan sear and then top the salad with. It is the ...

To make four servings, you’ll need: 1 small bunch celery (about 1 pound), sliced into 1/4 to 1/2-inch-thick pieces Add the ...

Olives play a unique role in this dish. The olives, garlic, lemon, and thyme flavor the chicken stock used to braise the ...

Brazil nuts, walnuts, cashews, pistachios, almonds, hazelnuts, pecans, and peanuts are calorie- and nutrient-dense additions ...

This Mediterranean pasta salad is the perfect balance of fresh, vibrant flavors and satisfying textures. Loaded with colorful ...

Bake whole sweet potatoes until soft inside. Once done, cut them open lengthwise and fill them up with stuff like black beans ...

Add diced cucumbers, cherry tomatoes, red onion, and fresh mint leaves. Dress the salad with olive oil, lemon juice, salt, ...

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things ...

A tablespoon or two per day (15-30ml) is plenty – drizzle it on salads, cook with it, or even mix it ... liquid salad dressing at 7am. Too much of a good thing can backfire. Olive oil is still ...

Executive chef Kelli Crosson at The Lodge at Torrey Pines shares recipes to take advantage of vegetable’s peak season ...

This salad is exciting, complex ... down into bite sized pieces and move to a mixing bowl. Toss in olive oil first, then season with salt and turmeric, using your hands to mix and gently massage until ...