This makes a delicious side dish or a snack, especially for someone recovering from stomach distress.

Ingredients:
1 cup uncooked short-grain white rice
1 teaspoon dark sesame oil
1 (1-inch) piece fresh ginger, peeled and grated
2 cups water
½ teaspoon salt, or to taste
¼ pound snow peas (about 1 ½ cups), strings removed, chopped into ½-inch pieces

This is one of my favorite recipes to make in the winter months. You can substitute any organic vegetables you prefer like carrots, potatoes, turnips, parsnips, broccoli. There are two secrets to this recipe that sweeten and deepen the flavors of the vegetables and make it kid friendly! Preheating the baking sheet, and using high quality real maple syrup will help caramelize the vegetables. Use a high quality syrup like Grade B maple syrup, which is the healthiest and has the best flavor. The Brussels sprouts should come out crispy and delicious!

Servings: 4-6

Ingredients:

2 cups of water
Coarse salt
1 cup quinoa
1 small shallot finely chopped
3 tablespoons of champagne vinegar
1/4 cup plus 3 tablespoons of extra virgin olive oil
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh flat-leaf parsley, basil (or your favorite herbs)

The combination of potatoes and celery root (a knobby root also called celeriac) is a satisfying culinary classic. If you can't find celery root, feel free to replace it with your favorite root veggies, such as sweet parsnips and/or tangy turnips, along with a couple of peeled garlic cloves - all will yield excellent results. I've used traditional russet potatoes here, but use whatever potatoes you like, leaving the skins on if they are tender. This recipe is adapted from my first book, One-Pot Vegetarian Dishes. (This is a fall shoulder- or dormant-season recipe.)

Ingredients:

For Brussels Sprouts:

3 lb Brussels sprouts, trimmed and halved lengthwise
¼ cup olive oil
½ cup maple syrup, Grade B
½ tablespoon minced garlic
sea salt
fresh cracked pepper

Organic Authority invites you to try this simple and delicious Garlic Beet Greens Recipe.

Ingredients:

These onions are so easy to prepare and come out incredibly sweet when grilled and drizzled with balsamic vinegar.

Ingredients:

6 - 8 torpedo onions, stems trimmed, skins removed and halved
1/4 cup olive oil
Salt
Pepper
Balsamic Vinegar

What's great about compound butters is that they can be made up to one week ahead and stored in the refrigerator until ready to use. This butter can also be used on grilled vegetables as well.

Serves 4-6

Ingredients:

These grilled shiitake mushrooms are great for Meatless Mondays! They can replace any burger with their rich, earthy flavored meat or serve them as a side dish to just about any meal. Research has confirmed mushrooms as a power food for their cancer fighting properties. The bonus,  they are super easy to make!

Start your weekend grilling off with a quick and satisfying meal. Grilled shiitake mushrooms are a great way to liven up your favorite pasta dish.

Ingredients:

3 pounds of mixed colored potatoes - purple, red and white, quartered

2 - 3 tablespoons of truffle oil*
3 - 4 tablespoons of shaved or grated parmesan cheese
Salt
Pepper