- Teriyaki quinoa bowl
-
-
Kristen De Groot-Vaz calls this recipe one of her family favorites: "I mean, who doesn't love a teriyaki bowl?" Her version pairs marinated tri-tip with healthful grains and a colorful medley of fresh vegetables.
- Tuna salad with fennel pollen vinaigrette
-
- In this elegant variation of the classic French salad, seared fresh tuna takes center stage along with a bounty of fresh veggies!
- Tri-tip sliders with creamy horseradish sauce
-
- The sauce is the secret to these mini-sandwiches. If you happen to have leftovers, use as an accompaniment to any type of red meat.
- Pan-seared pork chop with grilled savoy cabbage
-
- This fast and delicious pork chop recipe will be your new favorite!
- Asparagus, feta and chive quiche
-
- Asparagus and chives lend a fresh, light touch to this quiche. Green is the color of spring! Caterers Rod and Jeromie Hansen use a Julia Child recipe for the crust.
- Paleo chicken fajita bowl
-
-
This chicken fajita bowl with cauliflower rice is a complete paleo meal-in-a-bowl!
- Cherry tomato and thyme puff pizza
-
- Rod Hansen offers a short but enticing description: "It's like eating the most amazing pizza croissant."
- Mediterranean paleo pizza
-
- Healthy and delicious, this pizza recipe from L.A. chef Jonathan Rollo has it all!
- Lemon verbena chicken with grape risotto
-
-
The light citrusy notes of lemon verbena are the perfect addition to this savory chicken recipe.
- Chicken in pomegranate-almond sauce
-
- "The pomegranate dish" (tabikh habb rumman) was one of the most popular of the 13th century, according to food historian Charles Perry. "This is a very luscious dish, fully worthy of its medieval popularity," he says.
.svg.png){kind=small}
