A neighbor shared this recipe with me years ago. I still eat the asparagus straight out of the bag while hiding behind the refrigerator door (so I don’t have to share!). It’s so good and so easy!

Quinoa (pronounced keen-wah) is not actually a true grain but is a relative of such plants as chard and spinach. Actually the seeds of an edible plant, quinoa contains twice the protein of rice. This isn't just any protein we're talking about here either, but one which contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle), including lysine, which makes it a complete protein.

Delicious, nutritious and surprisingly filling this is a great way to introduce the family to quinoa!

This delicious recipe comes from my local co-op, PCC, here in Western Washington. It is a hearty salad that is really filling, and surprisingly easy to prepare. Even my husband, who has only met the likes of kale as a rubbery garnish on the side of his plate, thoroughly enjoys this salad.

Frozen vegetables are a great way to get all of the benefits of fresh. Usually picked at their peak and promptly frozen, the freezer is a great place to look for "fresh" veggies this time of year.

Vegetable Bisque sounds complicated and fussy but it is so easy to whip up and so delicious. Plus, it's a yummy way to get kids to eat something green!

Gingerbread houses, cookies, cupcakes, yep, it’s definitely that time of year. Time to slather on the frosting! It’s tempting to just throw a can of frosting into your cart at the store but before you do take a look at the list of ingredients.

Now don’t turn your nose up at it just because it says “sweet potato.” Canned sweet potatoes (also known as yams) have given this delicious and nutritious vegetable a bad rap. Full of flavor, rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C…

When the leaves start falling from the trees and the farmer’s market is loaded with zucchini and pears, we know it’s time to make this delicious bread. Originally from the 1998 Taste of Home magazine and cookbook, I’ve tweaked it over the years to make it just a bit healthier.