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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thai Scallops Recipe from Food Network
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Baby spinach is topped with a colorful array of fruit in this easy salad.
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Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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A classic red cabbage coleslaw recipe.
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Toasted with a reduction of cranberry juice and maple syrup, this healthful mix of whole grains, seeds, and dried fruit is the perfect start to an autumn day.
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It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.