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Entrees

10 Deliciously Healthy One-Pot Meals

Now that the school year is back in full swing, do you find yourself scrambling to put a healthy meal on the table? Me. TOO. And when you do manage to pull together a yummy supper, the last thing you …

116 comments

Quinoa-Stuffed Sweet Peppers with Corn, Spinach, Feta & Herbs

Although stuffed peppers may sound like hearty wintertime comfort food, summertime - when sweet peppers are fresh and flavorful - is a perfect time to make this light, healthy version. This re…

70 comments

Kale Salad with Apples and Toasted Pumpkin Seeds

YIELD 10 servings Ingredients Salad: 2 bunches kale, washed, dried and stemmed 2 honeycrisp apples 1 medium red onion, very thinly sliced 1 cup pepitas (shelled pumpkin seeds), toasted …

53 comments

Easy Summer Rice Salad

YIELD 6 servings Ingredients 3 cups cold basmati rice (leftover takeout works wonderfully) 1/3 cup Italian dressing 2 large tomatoes, chopped 1 cucumber, peeled, seeded and chopped 1/2 red o…

85 comments

Pasta with Summer Squash and Feta

YIELD 4 servings Ingredients 4 cups yellow or green squash, sliced 2 tablespoons olive oil 4 ounces feta cheese Fresh basil Instructions 1. Sauté squash in olive oil over high heat unti…

50 comments

10 Delicious Meat-Free Foods to Grill

Love the idea of a barbecue but hate the thought of eating meat? Here are ten ways you can enjoy all the yummy flavor of outdoor cooking without giving a thought to critters. Make sure your grill is b…

81 comments

Grilled Coconut Kale

The idea of marinating kale in coconut milk spiked with lime juice and spices for hours and grilling it may sound a little unusual. But there's nothing strange about the pile of slightly charred green…

41 comments

Yellow Tomato Soup with Avocados

YIELD 3 servings Ingredients Cilantro Oil: 1 cup fresh cilantro 1/4 cup extra-virgin olive oil Soup: 1 medium onion 2 tablespoons olive oil 2 cups yellow cherry tomatoes (or any summer c…

69 comments

Lightened-Up Eggplant Parmesan

YIELD 8 servings Ingredients 3 medium eggplants, peeled, cut lengthwise into 1/2-inch slices (about 6 slices per eggplant) 1/4 cup extra virgin olive oil 2 garlic cloves, minced 1 tablespoon …

64 comments

Another Delicious Way to Use Ripe Tomatoes – Panzanella

I don't know how I lived my entire life without eating a panzanella – a Tuscan salad that features day-old bread tossed with tomatoes, onions and cucumbers. But I made one recently, and heard angels s…

79 comments

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