Freezing green beans is an excellent way to preserve their fresh, vibrant flavor and texture long after peak growing season.

Dive into a rainbow veggie salad that celebrates spring's bounty. This colorful bowl of crunchy vegetables is the perfect way ...

In a medium mixing bowl, combine crumbled rice with ground turkey, shredded zucchini, 2 cloves minced ... 10-12 minutes. Make the green yogurt: In food processor, pulse together remaining garlic ...

When placed side by side, sometimes it is hard to tell them apart. Fact checked by Jillian Dara Medically reviewed by Jerlyn Jones, MS, MPA, RDN, LD, CLT Long and green. Hails from the gourd family.

Korean zucchini (also called Korean squash) has glossy, pale-green skin and a smoother, more delicate texture than Italian zucchini. It's often sold in shrink-wrapped plastic. It's also grown in ...

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture ...

To assemble salad, mix the zucchini, peas, beans, mint leaves, garlic with lemon juice and drizzle with olive oil. Season and taste (you might like to add more lemon juice or olive oil).

Thinly slice the celery and add to the green beans. Using a vegetable peeler, cut the zucchini into long, thin ribbons dropping into the bowl with the beans as you go. Make the dressing ...