Showing Results for: “black beans”

This recipe featured in:

Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.

These wraps make for a light and tasty appetizer. You can also make them with leftover grilled or baked salmon.

Caprese salad is a simple Mediterranean salad made with tomatoes, fresh mozzarella, and basil. Here we combine these flavors in a burger for a mouthwatering meal.

Never tried asparagus raw? This is your chance! Parmesan cheese, tangy Dijon mustard and lemon in this dressing are a bold accompaniment for the thinly sliced asparagus and peppery radishes.

Eggplant is a low-carb vegetable and does not raise blood sugar levels significantly. If you cant find baby eggplant, you can use regular eggplant for this recipe.

Serve this dish with a cup of cold gazpacho soup or with sautéed zucchini seasoned with lemon juice and oregano.

This Asian-style chicken gets a bright lift from wintry citrus in two ways: first, in a coating of togarashi seasoning (which includes dried orange peel) and then from the fresh orange juice we’re using to glaze the chicken in the pan while it cooks.

To make this recipe even quicker, visit your local deli and pick up some pre-grilled veggies!

Get creative with your oranges! Try navel, Valencia, Cara Cara, or blood oranges when you see them at your local market. They each have a slightly different delicious flavor but all of them are filled with vitamin C, fiber, and other good-for-you nutrients. Complete your plate: Add this salad to any meal that needs a vegetable boost. We've paired it with Southwest-Style Turkey Meatloaf and Mashed Red Potatoes . Find this recipe and more in The Create-Your-Plate Diabetes Cookbook , by Toby Amidor, MS, RD, CDN, FAND