Food for Thought

Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.

A combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink.

Quinoa Tahini Cookies. A nutty protein kick to the typical cookie treat. Makes about 4 dozen cookies.

Cajun Tofu Burger. Spice up your meat-free barbecue options and impress your vegetarian friends. Makes 6 to 8 burgers.

Reinvented 3-Bean Salad. A fresh twist on a classic salad that will be appreciated at any summer picnic. Serves 6 to 8.

We are all familiar with the traditional version, and we wouldn't dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.

This burger made of millet and edamame is a nutritious and planet-friendly alternative to ground beef. Using carrot peels as a topping also helps to avoid unnecessary food waste.

In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it's delicious and a crowd favorite, too!

Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge, is drawing to a close. This Black Cod and Succotash with Lemon Parsley Oil is the perfect dish to impress for a weekend dinner party or date night.