If you’re looking for a fast, healthy, satisfying meal that’s perfect for busy weeknights, my Red Lentil Pasta Primavera is about to become your new go-to.

Made with whole food, plant-based ingredients and packed with vibrant vegetables, this colorful dish comes together in just 15 minutes — no adv...

Grilled asparagus, zucchini, leeks, and peas, with arugula, parsley, and brown basmati rice, in a homemade oil-free Pistachio Arugula Lemon Pesto sauce. So delicious! 😋

This is an excellent way to make the most of spring vegetables while they're in season and TRULY at their most delicious: asparagu...

I learned this recipe while living in the South of France, teaching English to middle school students. I had just graduated college, and I was in Provence on a Fulbright Teaching Assistantship.

I had the amazing good fortune to be assigned to a small village called Saint-Auban, nestled in the footh...

by Green Sage contributor Erin McNelis

Just because summer is ending doesn’t mean you have to say goodbye to fresh produce. There is a reason that the cornucopia is a symbol of the bounty of the season.

Carrots, peas, green beans, spinach, Swiss chard, and collard greens grow in cooler temperatu...