Take a break from the usual salads with this refreshing 5-ingredient strawberry cucumber salad with a mix of colors, flavors, and textures, which is perfect for summer.
A step-by-step guide to show you how to make kimchi at home in just 7 steps.
Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.
This is not your regular roasted butternut squash. It’s sweet and savory with garlic and cinnamon to enhance the flavor even more.
Enjoy a delicious, healthier twist on a classic potato gratin that showcases cauliflower as the vegetable. This cauliflower gratin makes an exciting side dish that gets your family to eat more vegetables!
Inspired by Thai papaya salad, this simple vegetable salad features an authentic Thai flavor with a gentle kick. It’s also made gluten free and vegan.
20-minute vegetarian tacos with bell peppers and portobello mushrooms cooked in a savory citrus sauce. This is a great meatless meal to include in your weekly meal plan.
A detailed recipe comparison of how using the Fusion Cooker to cook Brussels sprouts recipe can save 44% of your time and 84% of energy compared to roasting them in an oven.
Leeks braised in butter, white wine, and chicken bone broth with fresh herbs and lemon juice. Absolutely unconventional, yet amazing!
Have you ever had a meal where you distinctively remember the side dish but not the main? Side dish stealing the thunder of the main dish doesn’t happen very often, but when it does, you don’t forget. This Kale Quinoa Salad with Oregano Lemon Vinaigrette is one of these side dishes.