Cooking Basics

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Cooked Barley

Eaten on its own or used to bulk up soups or stews, barley is a high-fiber, often-overlooked grain.

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Roasted Zucchini Slices

Thick slices of zucchini get the caramelized treatment in the oven for an easy side.

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Roasted Eggplant Slices

Slicing and roasting eggplant is one of the easiest methods of preparation. It’s also one of the healthiest, as this spongy vegetable soaks up all the oil it can as it cooks.

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Polenta

Using medium-ground polenta or cornmeal requires a longer cooking time for the dish but is well worth the results.

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Green Olive Tapenade

Most store-bought olive tapenades have a base of black olives. Replacing with green olives provides brininess, plus parsley adds a bright pop of freshness.

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Crumbled Italian Sausage

The versatile sausage link can be cooked in the casing or removed from it and crumbled, like in this recipe.