newsletter_teaser: We’re in that limbo between summer and autumn, and our palates are craving something to suit both sides of the approaching equinox. This recipe pays homage to the fading days of summer with fresh herbs and chili-citrus flavor while welcoming fall by using a plentiful and very healthy root vegetable.
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.