By Michelle Routhenstein, MS, RD, CDE, CDN Ingredients: 1 tablespoon avocado oil 1 medium red onion, thinly sliced into half-moons 2 cups...

By Michelle Routhenstein, MS, RD, CDE, CDN Ingredients: 1⁄4 teaspoon ground saffron (or grind 1⁄2 teaspoon saffron threads in a spice...

By Jackie Topol, MS, RD, CDN, CLT This 100% plant-based sea salad features fresh ready-cut baby kelp that brings clean, briny ocean-like...

By Jonathan Valdez, MBA, RDN, CSG, CDN, CCM, CDCES, ACE-CPT Makes 6 servings Ingredients: For Pork: 3 tablespoons canola oil 3 pounds...

By Sadé Meeks, MS, RD Makes ~4 servings Ingredients: For Grits: 1 1⁄2 cup low sodium chicken stock 1 1⁄2 cup 2% milk 1 tsp table salt 1...

Watch Kristy make this recipe here on IGTV Tzatziki Dip By Kristy Del Coro Ingredients: 1 English seedless cucumber, peeled Fine sea salt...

Watch Kristy make this recipe here on IGTV Spanakorizo “Spinach Rice” (Makes 6-8 servings) By Kristy Del Coro Ingredients: 2 Tbsp extra...

Pan-Roasted Duck Breast with Freekeh Salad and Pomegranate-Cherry Sauce By Kristy Del Coro Pan-Roasted Duck Breast Makes 2 servings...

Tangy Beet-Yogurt Dip By Jackie Topol Makes 8 servings (~1 3⁄4 cup total) Ingredients: 1 medium-sized beet 1 tsp minced garlic 4.4 oz...

Mushroom Lentil Croquettes Makes 4 servings Lentils Ingredients: 1 cup French lentils (also known as beluga or puy lentils), rinsed and...

Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing Makes 4 Servings Ingredients: 1 4-lb block firm tofu 1 onion, minced 4 cloves...