What you might not realize is that all those hues can actually come from more colorful vegetables than you might expect. Looking for orange? Try a cauliflower. Purple? How about carrots? Your first ...

This quick chicken and vegetable stir fry is perfect for busy days. With juicy chicken, crisp veggies, and a light savory sauce, it’s a well-balanced meal that comes together in under 20 minutes. It’s ...

Fajitas are easy to make, endlessly customizable and a healthy dinner option. This chicken fajita recipe won't disappoint.

A colorful array of charred summer vegetables, basted with a spice-infused olive oil, sits atop a fluffy bed of couscous.

Have you noticed that vegetable gardens are becoming more colorful these days? For the last couple of years, every new growing season, greenhouse and garden centers offer more color varieties of ...

Fresh or frozen vegetables can be used, and as far as cooking time goes, just use your own judgement. Versatile basmati rice combined with colorful vegetables will warm you up. Karen Schneider photo ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Salt and freshly ground pepper to taste. 4 to 5 cups romaine, torn in bite size pieces. 1 1/2 cups papaya cubes. 1/2 cup jicama sticks. 3 mini cucumbers, diced ...

Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes. Bring to a simmer. Cover and cook over low heat 15 to 18 minutes or until vegetables are tender.

They change color from green to orange to red, reaching between 1 1/2 to 2 inches in size. These mini peppers are a great way to get little kids interested in vegetables because they easily fit ...