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.
4 (6-ounce) tilapia fillets
1/4 teaspoon (tsp) salt
1/4 tsp freshly ground black pepper
1 cup cherry tomatoes, cut in half
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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.
How often have you slaved over a recipe, only to emerge with a product that does not meet up to your expectations and effort? Whether your concoction is too salty, too sweet or too bland, there are some things you can do to fix the disaster. All you need is a little imagination and a few seasonings!
Sickeningly Sweet? Cut down on the cloying flavor by mixing in a little vinegar, lemon juice or salt.
Too Tart? Add a dash of sugar, molasses or honey to any mouth-puckering mix.
What spells winter like maple syrup and root veggies? This side dish contains both ingredients and is quick and easy, to boot.
Your kids won’t even notice they’re eating those icky vegetables because they will be distracted by the caramelized maple coating! You can substitute any of the veggies below with sweet potatoes, yams or butternut squash. To ensure even cooking, slice the
veggies into half-inch cubes.
11/2 cups sliced carrots
11/2 cups sliced, peeled parsnips
11/2 cups sliced, peeled turnip
Experts tell us to increase our intake of whole grains and heart-healthy fish, such as salmon. This chowder is a “two-fer” because it combines both ingredients into one healthy and hearty meal. Plus, you can cook it all up in one pot, so clean-up time will be minimal. What more can you ask for in a single recipe?
In a ruling in May, the U.S. Food and Drug Administration (FDA) announced that brown rice, a 100% whole grain, is one of a growing list of foods permitted to bear a label claiming health benefits. Although brown rice is already accepted as a good source of dietary fiber, the new FDA position further acknowledges that brown rice is a whole-grain food that can help lower the risk of specific life-threatening diseases.