Top
Search & Social
Recipe Index
acorn squash adzuki beans agar agar all-purpose flour apple cores apple peels apple-cider vinegar apples asparagus bake @ 325 bake @ 350 bake @ 400 bake @ 450 banana pancakes bananas barely cooked tomato sauce basketball bean broth beets bell peppers besan flour beverages black beans black-eyed peas blueberries bok choy bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels carrots cashew cream cashews Catherine Watson ccompany chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpeas chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free cinnamon cinnamon cashew cream cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee cake colds cole slaw collards company cook ahead corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon DAK bread machine daylilies daylily DIY easy edible flowers egg eggplant eggs emergency preparedness fall fat-free fennel fig flaxseed freezer fresh tomato sauce frosting fruit funny garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index gravy green beans green onions greens grilled heart-healty hemp seed homemade honey h'ors dourves hummus IACP Indian jalapeno peppers jalepeno jicama Jif peanut butter kabocha squash kale lemon lemons lentils low fat lunch Madhur Jaffrey make your own make-ahead maple syrup meal in a jar Mexican Michigan State microwaved milk momentum mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead noodles nutmeg nutritional yeast oatmeal oilve oil okra one pot meals onion onions oranges organic packaging parsley pasta pea shoots pea tips peach peanut butter peanuts pecans pesto pickles pie pinto beans pizza plant-powered plant-strong potatoes pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins recipe red lentils refrigerator pickles rhubarb rice salad salad dressing sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites snacks socca sorbet sorghum syrup soup sourdough spartans spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry strawberries summer summer squash SunDrop candy Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving thrifty tomato tomato sauce tomatoes trail mix turnips vegan vegan holiday recipes vegetable soup video vinegar walnuts Welbilt bread machine wheat germ whipped cream white whole wheat flour whole wheat winter winter squash wolfpack yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini

Free recipe & food news every week

Jill Nussinow, The Veggie QueenJill Nussinow, The Veggie Queen — Jill Nussinow is a culinary educator, a Registered Dietitian and a freelance writer with a Master's Degree in Nutrition and Dietetics. She has been teaching cooking classes that focus on healthful, seasonal and organically grown foods since 1985.

Since 1990, Jill has been teaching culinary classes at Santa Rosa Junior College. She also teaches at cooking schools in Sonoma County and throughout the U.S. She specializes in teaching fast and fresh, healthy cooking with the emphasis on using locally grown vegetables.

Check out The Veggie Queen website, where you can subscribe to Jill's newsletter. And don't miss her book, The Veggie Queen: Vegetables Get the Royal Treatment and her ebook and DVD: The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Minutes.

Marlene Samuels of Expendable Edibles

Marlene Samuels and Nancy Gershman are co-founders of Expendable Edibles, a recipe resource for foodies and chefs worldwide committed to curbing food wa ste with delicious creativity. Evolving from a repository for recipes and treatments for "perfectly good food" (2002), Expendable Edibles is now a destination site for every kind of meal preparer on the brink of “use it-or-lose it.”

Nancy Gershman of Expendable EdiblesTheir Expendable Edibles Blog features interviews with food industry professionals who share recipes, treatments, tips, and techniques they apply to six expendable edibles categories: Once Cooked, Negligible Quantities, Past Peak, Stems Skins and Stalks, Nearly Expired and Ill-Fated Creations. Given the increase in public awareness as a result of exposure in The Chicago Tribune, San Jose Mercury News, ReadyMade Magazine and HG-TV, the duo hopes to create legions of home chefs who will say to their friends and families, “Wait, don’t toss that out!”

 

Kathy Hestor author of The Vegan Slow CookerKathy Hester is the author of the best-selling cookbook  The Vegan Slow Cooker published the fall of 2011 by Fair Winds Press. She blogs about vegan cooking and meal planning at Healthy Slow Cooking. Kathy lives in Durham, North Carolina, with her two cats, a cute dog, and her very own picky eater. When she's not blogging, she writes articles about food, menu planning, and cooking for picky eaters for a variety of websites such as EverythingMom and GoodVeg.