You may not be eating a lot of mustard greens, kidney beans and millet these days, but if Dan Barber has his way, you will be very soon.
This simple recipe for roasted root vegetables and eggs is as versatile as it is healthful: Zoe Nathan eats it for breakfast, lunch and dinner.
Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.
Make these Honey-Roasted Carrots from chef Yotam Ottolenghi's new book, Plenty More.
The Chef's Take features grilled chicken for two with butter lettuce salad from Eric Korsh. More healthy restaurant recipes like these at Food Network.
Chef Gerard Craft's orange salad is the perfect antidote to winter!
Even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Tony Maws knows the importance of staying fit. At 44, he has a six-year-old son and two of the Boston area's most popular restaurants, one fine dining, Craigie on Main, and one casual, The Kirkland Tap & Trotter.
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
Roasted Pear Vichyssoise, an inventive take on the classic potato-leek soup, is the perfect addition to your holiday table.
These carrot pancakes from chef Erin Smith are gluten-free and fantastic. Make them for your kids and they'll never know they're eating their veggies!
A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.
P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
Dahlia Abraham-Klein's first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes.