The first time I tasted this salad was when I visited Israel for the first time. It was also my first taste of persimmons. They are mildly sweet and very refreshing. Soon after coming home from that trip, I found persimmons in my local grocery store and attempted to recreate the salad recipe. This is my best attempt. In my recipe, I peel the persimmon but do not peel the green apple. I use a handheld mandoline to slice the persimmon, apple and fennel. It is also possibl

This recipe is perfect for a hungry crowd! From your pantry, put the beans, corn and tomatoes to work for any unexpected guests. And the fresh ingredients in this recipe are usually on-hand as well: carrots (pre-shredded carrots work great!), minced garlic (jarred and refrigerated is fine!) , an onion and bell pepper. Besides the flavor, the best thing about this recipe is that it's ready in about 30 minutes. Enjoy! 3-Bean Vegetarian Chili (serves 6) 1 tablespoon olive oi

This Thanksgiving, are you looking for a side dish that will impress but its prep is straightforward and has a delicious finish? You have found it here! This dish originally caught my eye when I was looking for regional recipes after a late summer trip to Provence, France. Food in Provence is simple, fresh and delicious. Provençal Vegetable Gratin represents the region and its flavor well. Enjoy! This recipe was inspired by Saveur. Provencal Vegetable Gratin (serves 6-8 s

I enjoy finding new ways to incorporate lentils into delicious recipes. Lentils boast a stellar nutritional profile- rich in fiber and protein- are easy to make (10-12 minutes) and are very affordable. This vegetarian enchilada gets good texture and flavor from lentils and shredded sweet potatoes. The casserole can be prepped ahead of time and stored in the fridge. It will be ready to bake when you are ready to eat... it takes just 25 minutes in the oven. Enchilada Cassero

Fresh and crunchy with just the right combination of sweet and tart, salty and citrus... Sometimes it is hard to describe a delicious salad and this one is no exception. But I know you'll enjoy the flavor every time you try it! For this Shredded Brussels Sprouts Salad with Citrus Vinaigrette, the sprouts are washed and trimmed before shredding in the food processor. You'll want to capture any leaves that separate from the sprouts when they are trimmed and add them back to t

Outstanding! Delicious! Elegant! These are the responses I received from friends at a dinner party during the salad course. Maybe it's because of the salad's perfect combination of sweet and salty with crunchy and tender. It could also be the care of a homemade dressing featuring roasted garlic. Or, it's the oven baked caramelized nuts and fresh pomegranate seeds that top off the salad. Whatever the reason, it is a crowd pleaser! Assembling the salad is a breeze when t

Friends were coming for dinner and I hadn't planned for the appetizer. When I opened my fridge, pizza sauce and a zucchini were available and this recipe was created! Zucchini Pizza Minis (makes 24 minis) 1 large zucchini, sliced into 1/4-inch discs (about 24) 1/2 cup pizza sauce 1/2 cup shredded mozzarella Garlic powder Salt Olive oil spray Preheat oven broiler. Place zucchini discs on baking sheet covered with foil. Spray lightly with olive oil and sprinkle lightly with g

It's the New Year and a great time to introduce a fresh new concept: Mason Jar Meals. I have always used Mason jars in the kitchen for making homemade salad dressings or for storing MyPlate2Yours granola. These 1-pint Mason jars can also be used as a 'grab and go' meal option. Today's Asian Noodle Salad recipe makes 4 servings which will stay fresh in the refrigerator for up to 3 days. I will be posting more Mason jar recipes so don't hesitate to add some of these jars to

Try the traditional pairing of spinach and artichokes with the ancient grain quinoa baked together with eggs and cheese. The result? Deliciousness!! This is a great brunch recipe. To prep this ahead of time, simply follow the recipe through until the step”Preheat the oven”. The contents of the 9 x 13 pan can be covered and placed in the refrigerator. When ready to cook, remove the dish from the refrigerator, uncover and finish the recipe. Enjoy! Spinach, Artichoke, Q

What I love about eating right is the array of colors and the sheer beauty of many of these dishes … and this one is no exception! I love bringing this salad to parties because it has a lovely presentation. It can be assembled ahead of time and dressed just before serving. Enjoy!! Citrus Salad with Baby Greens, Cucumber and Avocado (serves 6) ©myplate2yours 4 cups baby arugula, spinach and/or romaine 1 cup grape tomatoes, halved 1 cup (about 1 large) English cucumber, di

French toast is always a morning treat! And if you are making breakfast for a small crowd, this recipe makes 10 servings and can be prepped the night before and placed in the fridge. You’ll just need to bake it for an hour the next morning and get ready to fill your kitchen with a wonderful aroma. The result? A yummy, healthy breakfast. Enjoy! Baked Apple French Toast (serves 10) ©myplate2yours 3 cups nonfat milk 10 large eggs, slightly beaten 1/4 cup honey 1-1/2 teaspoons

Can a vegetarian burger really appeal to meat lovers? YES! The first time I made these Black Bean Cakes for family dinner, my meat-loving son truly enjoyed them! And they serve up nicely on whole grain slider rolls. Another way to serve these is as a party appetizer. It’s always nice to have a vegetarian option at a party. Enjoy! Black Bean Cakes with Chipotle Yogurt Sauce (makes 10 small cakes) ©myplate2yours 1 tablespoon olive oil 1/2 cup diced sweet onion 3 cloves ga

You’ll enjoy the heartiness of this meatless recipe with its slightly sweet and savory flavor. The sweetness in this curry dish originates from a small butternut squash and a pinch of cinnamon. Prep time and cook time both require 15-20 minutes. You can save some prep time by purchasing squash that is already peeled and diced (only 12-16 ounces needed). You may just need to adjust the dice to make smaller. Enjoy this delicious dinner! Sweet Butternut Squash and Chickpea C

The recipe for this dish originated in my mom’s kitchen. It is super yummy and surprisingly easy to make. Start to finish it can be on the table in less than 30 minutes. The fish/seafood in the recipe can be varied depending on your family’s preferences, simply substitute equal portions of fish and shellfish to suit your tastes. Serve with crusty bread and a simple green salad…it’s so tasty your family will wonder who is coming for dinner!!! Zesty Cioppino (serves 6 main d

Easy and yummy! It’s a great recipe to make when you find a ripe avocado to enjoy. Whether you serve it for breakfast or lunch, expect every plate to be left clean! Avocado-Egg Pita (serves 2) ©myplate2yours 2 pocketless Greek pita, preferably whole grain 2 eggs 1 large ripe avocado 1 lemon Salt & pepper 2 teaspoons EVOO 2 tablespoons feta cheese Brush pitas with oil. Toast on both sides in a hot skillet until beginning to crisp. Mash avocado and spread equally on each pita

What I love about this dish is the hefty load of veggies that are nicely and flavorfully incorporated into this casserole. Serve it as a main dish or as a side. It works well in both roles! Tuscan Bean and Vegetable Quinoa Casserole (serves 6) ©myplate2yours 1-1/2 cups quinoa, dry 2 tablespoons olive oil 2 cloves garlic, minced 15 ounce can chickpeas (Garbanzo beans), rinsed and drained 1 zucchini, diced 2 bell peppers; 1 red and 1 yellow, diced 1 large carrot, diced (or 1

Going meatless once a week can protect our health; it may reduce our risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. Meatless meals can also help our environment by reducing our carbon footprint and saving precious resources like freshwater and fossil fuel. For both of these reasons and for great taste, try these Vegetable Pancakes with Cilantro Cream. You won’t miss the meat! Vegetable Pancakes with Cilantro Cream (serves 3

We all know it’s important to keep leafy greens in our diets, but if you’re getting tired of kale and spinach, it might be time to try arugula! My family and I have found Arugula Walnut Pesto. YUM! It has a depth of flavor that works well with pasta. And if you are looking for even more recipes with arugula, spinach or kale, you can find them using this site’s search button! Arugula-Walnut Pesto (adapted from Fresh Cooking 2012) ©myplate2yours 4 ounces arugula (5 cups, lig

I don’t know what I appreciated most about this dish the first time I tried it… the great flavor, easy prep, or nutritional profile (lean protein from eggs, phytonutrients from veggies). Probably the best part for me was that my daughter Becca treated me to it while home on her Spring Break from college. She usually comes home with a quarterly food publication I thoroughly enjoy, Spoon Magazine. This recipe was from the Winter issue and I had to share it with you! Shakshu

This soup is sure to be your new ‘go to’! The ingredient list includes much of what is normally kept ‘on hand’. And, start to finish, you’ll have soup in well under an hour. Can’t get much better than that! Creamy White Bean Soup with Baby Spinach & Lemon (serves 4) ©myplate2yours 1 tablespoon olive oil 1 small onion 1 small carrot, sliced 1 stalk celery, chopped 2 cloves garlic, minced 2, 16 ounce cans cannellini beans (or Great Northern Beans), rinsed and drained 4 cups