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Roasted Eggplant with Lentils, Goat Cheese and Romesco

Eggplant is delicious with the added smokiness a hot oven or grill imparts; it can...


New-School Orzo Salad

Orzo salad travels well, and makes a great side or substantial lunch or dinner topped...


Toasted Sesame Arame and Carrot Kale Sauté

I created this recipe for a seaweed-hungry client who wanted all the health benefits of...


European Breakfast Board

This fuss-free, guest-friendly spread from Lisa Dawn Bolton’s On Boards: Simple & Inspiring Recipe Ideas to Share...


Sheet Pan Roasted Spiced Cauliflower with Acorn Squash and Chickpeas

Vegetables are perfect candidates for roasting; all you need is oil and salt, and high...


Spring Vegetable and Lentil Salad

Chef Rob Clarke’s spring salad combines roasted asparagus, radish, English peas and fiddleheads with wild...


Warm Spicy Greens with Melted Pecorino Cheese, Toasted Hazelnuts and Port-Soaked Raisins

Shelley Adams’s recipe from Whitewater Cooks: More Beautiful Food is filled with nuts, dried fruits, red...


Roasted Beets with Chickpea Caponata

Chef James Walt’s non-traditional take on caponata (a Sicilian eggplant dish topped with cooked veggie...


Wild Mushroom Toasts

This East Coast-inspired appy from Feast: Recipes and Stories from a Canadian Road Trip tastes even...


Stuffed Squash with Tahini Sauce

Roasted garlic mellows addictive tahini sauce on this Italian sausage-stuffed squash.


Apple Cucumber Juice

If drinking lettuce isn’t really your thing, this is the juice you’ll want to try...

Quick and Easy

Kale Spinach Juice

Fresh pineapple lends a touch of sweetness to this otherwise leafy green mix from Hurom.


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