Here’s a quick salad with different flavors that will explode in your mouth:
the sweetness of the watermelon is a perfect balance for the sharpness of
the pickled onions and feta cheese.
1 cup vertically sliced red onion
1/4 cup red wine vinegar
1/4 teaspoon (tsp) kosher salt
11/2 tablespoons (tbs) white
1 tbs extra-virgin olive oil
1/2 tsp freshly ground black pepper
It’s the day before the big race, and it’s time to carbo-load. This simple pasta dish is quick
to prepare and easy to digest, two features that can loom large on the eve of your event.
8 ounces uncooked penne pasta
2 tablespoons plus 2 teaspoons
extra-light olive oil (divided use)
11/2 pounds boneless, skinless chicken
breasts, sliced into thin cutlets
1 medium onion, chopped
2 large carrots, thinly sliced
1/4 pound asparagus, thinly sliced
Soup can be a great comfort when the wind is howling outside your door. But
commercially made soups are often high in salt and highly processed. Here is a soup
that is healthy and can be made at home.
1 tablespoon (tbs) extra-virgin olive oil
4 garlic cloves, chopped
1/2 onion, chopped
2–3 tbs fresh ginger, chopped
1/2 teaspoon (tsp) black pepper
1/2 tsp ground cumin
Baby, it’s cold outside. This hearty but healthy chili will warm your heart
and your senses. Plus, it’s fast and easy to prepare, even after a hard day at work.
2 teaspoons (tsp) olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 tsp minced garlic
3/4 cup water
2 tablespoons (tbs) tomato paste
2 tsp chili powder
2 tsp ground cumin
1/4 tsp ground black pepper
Happy holidays to all you cooks (and eaters) out there. Here is a brightly colored relish
that will brighten your festive table and act as a sweet and savory accompaniment to
a cornucopia of seasonal treats. It also makes a great hostess or holiday gift when
packaged in a small, decorative glass jar and topped with a bow!
11/2 cups sugar
1 cup water
1 teaspoon (tsp) salt
1/8 tsp ground cloves
2 (3-inch) cinnamon sticks
Impress your family and friends with this quintessential recipe that is based on the much-touted Mediterranean diet. Serve it with a healthy green salad and a bowl of whole-grain rice or barley.
newsletter_teaser: Impress your family and friends with this quintessential recipe that is based on the much-touted Mediterranean diet. Serve it with a healthy green salad and a bowl of whole-grain rice or barley.
Here’s a quick, healthy dessert to try while the berry harvest is still in full swing this summer. Once reduced, the balsamic vinegar glaze becomes sweet and syrupy, a perfect yet unexpected partner to the fresh raspberries and blackberries used in this recipe. You can also use strawberries, huckleberries or blueberries or whatever is in season locally.
4 tablespoons balsamic vinegar
2 teaspoons (tsp) agave nectar
1 cup fresh raspberries
Here’s a crowd-pleasing dish that is high in nutrients, simple to prepare and just sweet enough to lure your kids to the table. This salad can be served as a light lunch or as a side dish when grilling salmon or chicken on the “barbie” this summer. Cannellini or great northern beans can be used in this recipe.
2 tablespoons (tbs) orange juice
4 tbs fresh lemon juice (about half a lemon)
1 clove garlic, finely minced or crushed
1/4 teaspoon kosher salt
Pity the poor, misunderstood rhubarb. For years, people have argued over whether this hearty stalk is a fruit or a vegetable. Technically speaking, rhubarb is a vegetable, but after the United States Customs Court ruled that it should be considered a fruit, most people followed suit. Because it is used so often in baked goods, it’s been dubbed “the pie plant.”
Health Benefits. Rhubarb is a good source of vitamin C, fiber and calcium.