Try this Pico de Gallo as a dip or use it as a topping for grilled chicken, pork or fish. You can also try Rachael’s Avocado Tomatillo Salsa or Jalapeño Yogurt Dip.
Lime and a dressing with a kick gives this end-of-summer veggie salad zest!
This recipe was served in over 1600 New York City schools as part of Yum-o!’s collaboration with the New York City Department of Education’s Office of SchoolFood! If you have leftover salad, try tossing it with whole wheat pasta.
Lighten up with this recipe that swaps in spaghetti squash for pasta and tops it with Rach’s veggie-filled marinara sauce.
Pureed eggplant, roasted garlic and peppers in a tomato sauce are four tasty ingredients that top pasta, the fifth ingredient in this simple meal.
Vegetarians and non-vegetarians alike will love these burgers, topped with a flavorful watercress pesto.
Get creative! You can substitute chopped, cooked beef, pork, chicken, shrimp for the ham in this recipe. To make this a vegetarian meal, use tofu and vegetable stock.
At last, Rach makes hot dogs sloppy Joe-style! You can use tofu dogs to make this a vegetarian meal.
Apricot preserves whisked with a caper vinaigrette add a surprising flavor to roasted asparagus.
Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.
Try this salad with your favorite barbecue or burger recipes,
Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.
There are even veggies in the crust of this whole new way to make pizza!
This pairing of pasta and broccolini or broccoli is a simple and delicious meal that is jazzed up by a touch of red pepper.
Vegetarians and non-vegetarians alike will love this combo of chili seasonings and veggies that add zing to a dinner classic.
