Author: Manuel Villacorta, MS, RDN

This will transport you to the Mediterranean Sea overlooking the water while tasting classic flavors, including olives, tomatoes, and cheese. We’ve infused the Mediterranean with

Serves: 4 Ingredients 1 pre-cooked polenta log 1 bunch asparagus spears 8 medium sized eggs 2 teaspoons white wine vinegar 1/2 teaspoon salt black pepper

Serves: 6   Serving Size: 1 cup Ingredients 12 ounces purple potatoes, chopped 12 ounces sweet potatoes, chopped 2/3 cup yellow onion, chopped 1 cup bell

Tabbouleh is a great item to have for any occasion. With amaranth, this recipe packs delicious protein with to this Levantine classic. Serves: 6  

Serves: 4   Serving Size: 1 cup Ingredients 1 cup garbanzo beans 12 ounces extra firm tofu, cubed 3 ounces purple potato, chopped 2 cups leeks,

Beans have been around for centuries and are often part of the Peruvian diet. The most common beans are black, canary, fava, and lima beans.

The best part of this recipe is the use of different spices and herbs that add a combination of flavors and health benefits. Many of

Hummus is a fabulous snack that can be made many different ways, not just with your typical garbanzo bean. Pair this creamy dip with you

Here, I keep it to a more traditional style for gazpacho. In Andalusia, where gazpacho is originally from, it is a tomato based cold soup