A wholesome and flavorful dal featuring yellow split lentils, fresh spinach, aromatic spices, and a medley of vegetables, garnished with cilantro and served with lemon for extra brightness!

I'm putting this together as it is 104-degress here in St. Louis and It will hit the spot on this burner of a day. No turning on the oven today! To round out the meal, I may open a can of black-eyed peas.

The perfect appetizer or even a full meal! These savory and smoky little stuffed 'shrooms make a great anytime food and you can make them ahead and pop them all week long!  

Craving Mexican tonight? This tamale bowl is perfect! The creamy, cheesy polenta is a surprise at the bottom, topped with roasted corn, sweet bell peppers, a back bean and green chile mixture, fresh baby kale and topped with a spicy, smoky chipotle tomato sauce!

I'm not eggplant's biggest fan, but when we start talking baba ghanouj, I'm all in! There is something about that sort of sweet, little tang, and bit of smoke that is in every bite! This really is the best!

This recipe was created for The Doc & Chef's Fatty Liver episode (ep. 21) and it's also debuting during baseball season. What's fattier than ballpark nachos?? These nachos have all the flavor, not all the fat and cholesterol. Go (STL) Cards and go you!

"...legend these three plants when planted together thrive in the same way three sisters can be found to be inseparable. The Native Americans chose to plant corn, beans and squash in the same mounds, which created a sustainable system that provided for soil health and fertility. The connection of th...

The best way to stay on track is to set yourself up for success. During the summer I like to keep light, but yet filling ready-to-eat foods in the fridge. Usually it's cut fruit, my Clean Slate Hummus, and any variations of Cowboy Caviar! I was at Trader Joe's today and hauled some serious bags ful...