To Your Health
Plant-Forward Recipes
Last Updated February 26, 2019
Try these Plant-Forward Main Dish recipes: Plant-Forward recipes and eating shift to center plate menus and cooking are making a shift toward a plant-first approach while keeping meat in the mix.
Photo by Nadine Primeau.
Springtime Asparagus-Pea Soup with Crispy Pancetta
This gentle green soup delivers clean asparagus and pea flavors with a tangy back note. A piece of sandwich bread (use any kind you have, crust and all) thickens the soup in its final moments.
Vegetarian Sweet Potato Black Bean Tacos with Avocado-Cilantro Crema
Vegetarian tacos make a hearty meal when they’re full of roasted, spiced sweet potatoes and black beans. These flavorful “tacos” are topped with a homemade avocado-cilantro crema that’s easy...
Lemon Risotto With Sauteed Fresh Fava Beans
Although the ingredients are simple, I think of this as a luxury dish: fresh fava beans are a seasonal delicacy, and shelling this many rates as an act of culinary devotion. The risotto is aromatic...
Broccoli Crunch Salad with Apples, Almonds and Pomegranate
A kicky lime dressing with just enough mayonnaise to add a little creaminess makes this is a much lighter, brighter broccoli salad than what you’ll find in the deli case.
A kicky lime dressing...
Spaghetti Squash Pomodoro
From the kitchen of Brigid Benham:
This versatile warm fall dish pairs nicely with your choice of meat and a glass of red wine.
Spring Onion Strata
Artisan bread is sliced and layered with eggs and sweet, tender green onions. Use a loaf of Acme Green Onion Slab for layers of spring onion flavor. Assemble the strata the night before, then bake it...
Shaved Asparagus and Pea Tart
Crisp spring vegetables pair beautifully with creamy mornay sauce and flaky puff pastry in this easy Shaved Asparagus & Pea Tart from the master cooking instructors at Just Add Salt. Add...
Potato, Leek & Sunchoke Soup
The secret ingredient in this luscious interpretation of classic potato leek soup? Sunchokes. The knobby root vegetable elevates this perfect pairing with a subtle nutty note.
Rye Cheesy Toasts...
Swiss Chard Breakfast Bowls
Vegetable-filled breakfast bowls are a food trend that has staying power, for good reason: they're healthy, filling and can be customized to fit each person's preferences. This recipe combines Swiss...
Barbecued Mushrooms with Rosemary, Garlic and Soy Butter
You need firm, sturdy fungi to stand up to the heat of the charcoal and develop a crust while staying juicy inside – rather like a good piece of meat.
Chefs and Consumers Shift to Plant-Forward Eating and Cuisine
Plant-Forward Eating and Menus Shift to Center Plate. Restaurant menus and in-home cooking techniques are making a...
