This spinach and mushroom frittata is a simple, reliable recipe that works for breakfast, lunch, or dinner. Sautéed mushrooms add depth while fresh spinach keeps the dish light and balanced.

I feel so darn good when I eat fresh spinach. Those emerald green leaves elevate my energy level and brighten my mood. When producers started packaging clean petite leaves in cellophane bags a few ...

I made sautéed spinach, mushrooms, and garlic - a simple, flavorful side that goes with just about anything. In this video, I walk you through the quick steps to get tender spinach, perfectly cooked ...

Oh wow...talk about yummy vegan comfort food! This was so satisfying, delicious and a breeze to make. I used the stir fry style seitan that had a very beefy taste and ...

These two-bite stuffed mushrooms are so enticing and will be devoured so quickly when passed around at a gathering, they will shatter any notions vegetables can’t be buzzworthy party fare. For these, ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

I feel so darn good when I eat fresh spinach. Those emerald green leaves elevate my energy level and brighten my mood. When producers started packaging clean petite leaves in cellophane bags a few ...