April 25, 2011
Couscous is cooked risotto-style, as the pearls are sautéed in olive oil, then boiled in harissa infused vegetable stock. Smoky chili paste balances the bright sweetness of the spring onions, carrots and peas, while the mint makes for a refreshing finish.
Fresh spring peas are shelled and sautéed with onion and Thai chilies, then spiced with cumin and coriander. Eggs are baked to perfection in the oven, cradled in nests of the seasoned peas.
Onion and garlic are browned until fragrant and crispy, then cooked with greens in vegetable broth. Tofu adds a protein punch to the curry, along with the spinach and soft paneer cheese, in this update on an Indian classic.
Rice is cooked in sweet almond milk and seasoned with cinnamon, nutmeg and cardamom. Raisins are buried treasures within the rice pudding in this quick, healthy dessert.
April 18, 2011
Fresh strawberries are sprinkled with a little brown sugar to release their fruit juice in this grab and go breakfast. Yogurt and ricotta are naturally sweetened with honey then layered between brown sugar strawberries and crunchy granola.
Fresh herbs and lemon brighten this whole wheat pasta dish, while a sauce with sautéed capers brings a savory bite. Sun dried tomatoes add some sweetness to the Romanesco broccoli and red pepper flakes finish it all off a hint of heat.
This fragrant curry seasons its coconut sauce with fresh ginger, lemongrass, cumin and cilantro. Tofu, shiitake mushrooms and red bell pepper slices are browned until crisp giving texture this smooth curry.
Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates spring’s bounty.
April 11, 2011
Sweet potato is sautéed with onion until crisp while eggs are seasoned with oregano and thyme. This hearty breakfast boasts both sweet and salty flavors as roasted sunflower seeds finish the dish with a delightful crunch.
Chickpeas are purred with lemon juice, garlic, tahini and cilantro before they are formed into patties and cooked on the griddle. A yogurt cucumber sauce contrasts the falafel to refresh the palate while feta cheese lends its signature tang.
Asparagus stalks are boiled in broth, while savory shiitake mushrooms are sautéed simply on the stove. The Arborio rice is cooked briefly in Champagne to celebrate the coming of spring.
Sweet meets spicy meets sour as fresh peas are tossed with fresh ginger, chili and lemon juice. The Indian spice mix garam masala pairs perfectly with sweet peas in this satisfying side dish.
April 4, 2011
These pancakes can be made with quinoa flour, perfect for those on a gluten-free diet. Raspberry jam and maple syrup are brought together for a sweet treat to top these fluffy flapjacks.
Onions, navy beans, potatoes and artichoke hearts are seasoned with chilies, garlic, oregano, cumin, chipotle powder and lime juice in this delectably seasoned chili. For an even heartier meal, try serving it in a whole wheat bread bowl, with a smidgen of salsa on top.
Who says fries are always full of fat? Polenta is cut into strips and baked before being served alongside marinara sauce. Sea salt and fresh basil ground together make an ideal sophisticated seasoning as this finger food gets a health makeover.
Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread.
March 28, 2011
Crepes are wrapped around vanilla custard then topped with refreshing orange and grapefruit segments. Sprigs of mint make for a lovely herbal finish to this Mardi Gras breakfast.
Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch.
Potatoes are mashed with kale and seasoned with nutmeg and cayenne pepper before they’re layered in between smoked Gouda cheese and caramelized onions. The Dutch dish boerenkool gets a tortilla twist as it’s transformed into these fusion quesadillas.
Chickpeas and onions are seasoned with cumin, coriander, turmeric, chili powder and ginger in this complexly curry. Chai tea is incorporated into the tomato curry base before it’s all finished off with lemon zest and cilantro.
March 21, 2011
The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection.
Spinach is wilted with a hot vinaigrette of Dijon mustard, rice vinegar and honey. Sesame oil brings its smoky flavor to the dressing as crisp red onion and toasted almonds lend their quintessential crunch to round out this satisfying salad.
March 14, 2011
Earthy morel mushrooms are coated in Cajun seasoning and panko breadcrumbs for a light crunch before they are cooked in a skillet. Heirloom tomato slices and butter lettuce leaves balance the morels and a tofu based garlic aioli is spread on the hoagie buns will satisfy any mayonnaise cravings, without all the fat.
Rice is cooked in freshly squeezed orange juice and vegetable broth and coupled with sautéed onion, garlic and chili in this savory citrus pilaf. Cajun spiced chickpeas, toasted almonds, baby peas and raisins are sprinkled throughout the rice, before its all finished off with a pinch of paprika.
The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before its sprinkled throughout the spicy tomato base.
Steamed carrots and nutmeg sweeten parsnip’s unique kick in this winter vegetable puree. Try variations of this ragout by incorporating other veggies like sweet potatoes, squash or cauliflower and serve it on the side in place of mashed potatoes.
February 28, 2011
Onions, bell peppers, sweet potatoes and mushrooms are sautéed then seasoned with paprika, garlic, chili powder and cumin in this flavorful breakfast. Try it with salsa or hot sauce if you like your scrambles spicy.
Potatoes and broccoli make a hearty base for this soup, which gets its kick from onion, garlic and red pepper flakes. Toasted bread is rubbed with garlic and topped with salty Parmesan Reggiano, transforming this straightforward soup into a gourmet experience.
Veggie balls are made from shredded squash that’s been seasoned with fennel, coriander and red pepper flakes for a little kick. A nutty curry sauce of onion, garlic, ginger, cashews, tomato and green chilies complement the savory squash dumplings in this healthy spin on an Indian classic.
Avocado’s nuttiness is heightened by lemon juice, cayenne pepper and garlic powder, which are then massaged into the kale in this classic winter greens salad. The leaves of Tuscan kale are more tender than other varieties, so you can dig into this refreshing salad as soon as you start salivating for that quintessential kale crunch.
February 21, 2011
Spelt wheat berries are topped with salty pistachios and sweet-tart pomegranate seeds for a winter salad as diverse in texture as it is in flavor. Sautéed shiitake mushrooms add an earthiness and sprouts are grown from mung beans for that refreshing salad crunch.
Brown cap mushrooms are sautéed and seasoned with parsley, tarragon and dried cranberries for an earthy herbal filling with delightfully unexpected bursts of tart fruit sprinkled in. Basmati rice gets its own fresh kick from lemon zest before it’s all wrapped up in puff pastry and baked until golden brown.
These apple cinnamon treats reinvent donuts the healthy way because the batter features nonfat yogurt and agave nectar in place of butter and sugar. Feel free to make them traditionally in a donut pan, or for a rustic approach, craft your own unique donuts on a baking sheet.
February 14, 2011
Rolled oats are tossed with coconut and honey then baked in the oven until crispy and golden. Sliced kiwi gives this sweet granola a slightly tart fruit topping or try adding puréed banana and concoct this breakfast with the ultimate texture.
These hearty burger patties are concocted from sweet potato, garlic, celery, onions and black beans which have been seasoned slightly spicy with cumin, coriander and cayenne pepper. Serve these black bean burgers on a bun, between toasted whole wheat bread or atop fresh greens.
Scallions, bell pepper and carrots are sautéed, then seasoned with chili and chipotle powder before this traditional chili base meets the unexpected cashews and raisins. The sweet, savory and nutty flavors play off each other well in this complex Winter warmer, so pour two servings over brown rice and cozy up with your favorite foodie.
Black and blueberries come together for this blissful fruit filling cooked on the stove in your favorite citrus juice. Heart shaped crust pieces top this crowd-pleaser, made even more beautiful when topped with a berry drizzle.
February 7, 2011
Button mushrooms soaked in Marsala wine are used as a unique serving dish for these perfect for parties hors d’hoeuvres. Protein packed tempeh is marinated in soy sauce, smoked paprika, red pepper, garlic and thyme for a flavorful filling finished with a crunch of whole wheat panko breadcrumbs.
January 31, 2011
Greek yogurt is a great way to get that creamy texture in desserts without as much fat as with cream or butter. Refreshing yogurt serves as an ideal base for pomegranate’s tang, both within the yogurt and in the pockets of juice-filled seeds sprinkled on top.
Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano. The range of chilies allows the spice intensity to be adapted according preference, so use a jalapeño or hot sauce if you like it mild to medium, or crank it up with an habanero or scotch bonnet pepper if you’re tongue is partial to fire.
Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package.
A bran cereal base gives these muffins a hearty mouth-feel as well as that quintessential breakfast crunch. Chopped apple and toasted walnuts add even more layers to these diversely textured, cinnamon spiced treats.
January 24, 2011
Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side.
Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner.
Tempeh is browned and seasoned spicy before being paired with red onion to top a hot sauce covered crust. Blue cheese’s pungent flavor bounces off the spicy crust, but is mellowed when blended with mozzarella.
Roti pancakes are spiced with cinnamon to fuse together Indian and classic Americana flavors. Bananas pairs nicely when wrapped up with these delicious cinnamon spiced flapjacks.
2011
Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal.
Acorn squash is seasoned and roasted savory sweet to balance the slightly sweetened tart punch of homemade candied lemon zest. Romaine lettuce provides a refreshing base for this salad, finished with fresh basil.
Traditional pierogies are boiled, then pan fried from a charred exterior hiding a sweet surprise. Onions are caramelized, then seasoned with garlic and Chinese 5 spice powder which complements mashed sweet potatoes to make a delectable filling in this sweet spin on a Polish favorite.
Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla.
January 17, 2011
Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal.
Acorn squash is seasoned and roasted savory sweet to balance the slightly sweetened tart punch of homemade candied lemon zest. Romaine lettuce provides a refreshing base for this salad, finished with fresh basil.
Traditional pierogies are boiled, then pan fried from a charred exterior hiding a sweet surprise. Onions are caramelized, then seasoned with garlic and Chinese 5 spice powder which complements mashed sweet potatoes to make a delectable filling in this sweet spin on a Polish favorite.
Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla.
January 10, 2011
Barley is cooked in white wine to give it an Arborio rice consistency and flavor, while either squash or sweet potato can be roasted for sweet but hearty nuggets cooked right in. Salty Parmesan cheese, tart balsamic vinegar and fresh herbs continue the dish’s contrast of strong flavors to complete this crowd pleaser.
Crisp persimmons bring a crunch to this salad as crumbled goat cheese contrasts with its creamy rich texture. The earthiness of roasted beets is complimented by a hazelnut vinaigrette served on a bed of tender baby spinach.
Chow mein noodles are coated in a dressing of peanut butter, soy sauce, garlic and jalapeño. Carrots and cucumbers are soaked until crisp and offer a refreshing balance to the sweet spicy nut sauce, while fresh basil and cilantro complete the dish with the herbal nuances.
Pancakes are baked puffy and light in this breakfast treat with cinnamon sprinkled pears to delight your mouth with every bite. The featured fruit can be adjusted to fit the seasons, so try these flapjacks with strawberries in the Springtime, cherries when it’s Summer and apples when Autumn hits.
January 3, 2011
These paratha pancakes resemble the Indian bread roti, but the batter of this dish is jam packed with carrots, spinach and onions. These whole-wheat cakes are a great way to use leftover mashed potatoes and cottage cheese and are delicious topped with a wide variety of chutneys. This recipe comes to us from Prerna of [...]
Traditional hummus given a sweet tang with the addition of a fresh beet, then spiced with cumin and cinnamon. Try this bright pink dip with fresh veggies or baked pita chips.
Butternut squash is roasted as garlic, onion and carrots are sautéed for this filling squash stew. The broth is seasoned with cumin, chili powder and lime juice as the stew comes together before being served atop a bed of Paprika rice.
This simple oatmeal breakfast begs for variation so try it with different combinations of dried fruits and nuts. Just remember to put it in the slow cooker the night before so you can wake up old fashioned a stick to your ribs day starter. This recipe comes to us from Toni of Toni’s Treehouse. Serves [...]
December 27, 2010
Cremini mushrooms are sautéed until golden, then tossed with spinach, Swiss cheese and whole-wheat bread. This egg white breakfast casserole is perfect for busy group brunches, as the convenient assembly occurs the night before serving, so when morning comes, simply take it out and bake it until browned.
Onions, celery and carrots are sautéed together for a traditional mirepoix base, seasoned with thyme and marjoram to flavor the hearty barley, kidney beans and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of Spring, Summer or Autumn’s bounty to easily adapt this classic.
Apple slices, brown rice syrup and fresh cranberries make a festive sauce served atop medallions of tempeh that have been infused with vegetable broth. Ciabatta bread and winter squash are seasoned with sage and a meatless gravy to complete this contemporary dish with its roots in traditional holiday flavors.
Tart custard is concocted from eggs and lemons in this refreshing citrus dessert with a luxurious mouth feel. This dish is so delicious you’ll want to make it over and over, so try dotting this dish with different berries so everyone at the table can create their own unique mousse.
December 20, 2010
The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes.
This colorful pasta salad features pickled beets and beans, so there’s no need for any heavy, mayonnaise-based dressing. Whole-wheat shells are evenly matched when paired with these brine infused legumes, so use healthier pasta for a fuller flavor and a fuller stomach.
The more mushrooms the merrier, as its variety which brings complexity and depth to this savory holiday pie. Melt in your mouth crust is topped with a sprinkling of black sesame seeds and served under a mound of tender blanched spinach.
Cornbread cubes are tossed with sautéed onion and celery, then seasoned with sage, thyme, savory, rosemary and a little sesame oil. Baking stuffing on the side saves time and calories in this flavorful holiday staple. This recipe comes to us from Carolyn, The Health Voyager. Serves 6 a little sesame oil, for preparing the loaf [...]
December 13, 2010
Fennel’s powerful anise flavor is balanced by crisp apple matchsticks in this refreshing salad. A dressing of lemon juice, olive oil and crushed chili flakes can be easily adapted to include your favorite fresh herb, or spice it up to please all palates by providing a choice of parsley, mint and tarragon at the table.
Quinoa is cooked in a miso broth then tossed with swiss chard, persimmons, pine nuts and sage. Acorn squash is used to the fullest as its flesh is roasted for the filling, its shell is used as an innovative serving dish and its seeds are sautéed with smoked paprika to top the dish with a flavorful crunch.
Sweet potato is mashed with carrot, maple syrup and fresh tangerine juice to fill flatbread in this grab and go lunch. Spread some garlic hummus and citrus cranberry chutney in the pita pockets to play tart and savory flavors off the sweetly spiced filling, or deconstruct the dish for dinner and serve the components separately as side dishes.
This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up.
December 6, 2010
Roasted peanuts are ground with sesame seeds then tossed with roasted garlic and seasoned with red pepper flakes. Shredded coconut balances this spicy nut condiment with a touch of sweetness. Try it on sandwiches, in pasta dishes or atop our Curried Butternut Squash Soup.
Heart healthy grain quinoa is sautéed with shallots and fresh ginger. Dried cherries bring their sweetness while toasted pine nuts turn this simple supper into a meal of luxury.
Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch.
Red bell peppers, onions and spinach are cooked together, then spiced with cheddar cheese and a touch of cayenne pepper. The sautéed veggies make a delightful nest for an egg, baked sunny side up in the oven.
November 29, 2010
Carrots are chopped into matchsticks then coupled with chewy raisins and toasted pumpkin seeds. Sour meets sweet meets savory in a dressing concocted of lemon juice, maple syrup and tahini, seasoned with garlic and curry powder.
Mushrooms are sautéed in garlic, then cooked with spinach and roasted pumpkin. Fresh rosemary, thyme and crushed red pepper complete this seasonal pasta supper which celebrates fall’s fabulous produce.
Sweet potatoes are cooked, mashed and seasoned with curry powder, lime juice and cilantro. Cayenne pepper turns up the heat and black beans make these Monterey Jack cheese pockets hearty, so you’re full until dinner.
Polenta is cooked sweet with almond milk, cinnamon and sugar. Walnuts and raisins add crunch and texture to this breakfast porridge, but feel free to substitute your favorite nuts and dried fruit.
November 22, 2010
Tart cranberries bounce beautifully off of sweet apples, raisins, dates and persimmons, while toasted pine nuts and pecans bring their warm earthiness. The flavors of fall’s bounty have a natural contrast of flavors that there’s no need for additional seasoning in this delightful fruit medley.
White kidney beans are made complex with the hearty spinach, tart lemon juice and salty soy sauce. This savory pie is perfect for groups and as sour yet sweet cranberries intermingle with earthy walnuts and caramelized onions.
Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic.
This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee.
November 15, 2010
In this African side dish, collard greens take on a fruity zest when sautéed with orange juice, tamari and curry powder. The flavors may seem exotic, but even the most skeptical palates will take comfort in traditional sweet potatoes, raisins and peanut butter presented in an innovative style.
This hearty dinner creates delectable flavors by preparing four distinct foods simply to show off their best qualities and then contrasting them. Acorn squash is steamed, bulgur is soaked and chickpeas are sauteed before it’s tossed with fresh baby spinach and seasoned with lemon juice, cinnamon and paprika.
Hot cereal is simmered with cinnamon, dates and maple syrup for a sweet spiced breakfast that’ll take you back to childhood. Pumpkin’s earthiness is a great match for the porridge grain farina in this stick-to-your-ribs dish that’s sure to keep you full until lunch.
Traditional polenta is spiced up with a little cayenne pepper and Parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this deceptively simple holiday dish.
November 8, 2010
Onion, scallions and garlic are sautéed and seasoned with tomato paste, ginger and hot curry powder then sweetened with coconut milk. A squeeze of lime adds complexity to the sweet spicy curry along with robust bites of pumpkin and crunchy string beans.
In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes, then seasoned with fresh thyme and champagne vinegar. Grilling the bread base is the only stove time needed for this simple bean appetizer, finished with a sprinkling of parmesan reggiano.
The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello which welcomes autumn.
November 1, 2010
Red bell peppers are blackened in the oven, then seasoned with garlic, lemon juice, cumin and hot pepper flakes. Breadcrumbs and pecans add texture and protein to these play on an Italian classic, before this pasta sauce is tossed with linguine and fresh basil.
These fluffy flapjacks are full of Autumnal joy, as spicy sweet pumpkin pie filling is baked right into the batter. Or for a slightly savory spin, roast your own pumpkin, season with nutmeg and cinnamon and finish off these pancakes with a sprinkling of powdered sugar.
Butternut squash is roasted in the oven while the delightfully crisp Asian Pear and green apple are sautéed on the stovetop, then seasoned with sage, ginger and lemon juice. For a gourmet take on this squash soup, top it all off with some chopped chai spiced beets.
Beets are simmered in apple juice and spiced with cinnamon, cardamom and cloves in this innovative veggie preparation. Serve these beets on the side in place of mashed potatoes or chop them to top our Asian Pear Butternut Squash Soup.
October 25, 2010
Nothing says breakfast like sautéed onions scrambled with eggs and potatoes. For a simple salsa to top these breakfast tacos, tomatoes, garlic and hot peppers are charred then pureed with bright tomatillos and fresh cilantro.
Oval shaped pasta orzo is seasoned with cinnamon, paprika and freshly grated ginger. Chickpeas, lentils and tomatoes make this soup hearty, with a sprinkling of parsley, cilantro and lemon juice for a refreshing finish.
Black beans are seasoned with lime and cilantro as onions and chilies are sautéed with cinnamon. Sweet potatoes are baked in the oven, mashed and rolled up in tortillas with the sautéed onions and black beans before being topped with an ancho chili tomato enchilada sauce.
Eggplant is sautéed with garlic, onions and fire roasted tomatoes, then tossed with fresh basil. Plump golden raisins add a sweetness to the eggplant cabonata balanced on every crostini with a tart drizzle of balsamic pomegranate reduction.
October 18, 2010
Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.
A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.
A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors.
As these apples cook, you’ll notice your house filled with a cinnamon brown sugar fruity aroma. Watch as Libby takes us from harvest to clean-up.
October 11, 2010
Yogurt stands in for ricotta cheese in these fluffy flapjacks. A sprinkling of pomegranate seeds makes for a slightly tart fruit topping, but feel free to try them with berries, sautéed apples or banana slices.
Split peas are sautéed with onions, garlic and bell peppers, then seasoned with paprika, cumin and chipotle chilies. This versatile stir fry is delicious as a sandwich on a whole wheat bun, but can also be served atop pasta or brown rice.
Pumpkin is steamed, mashed and seasoned with walnuts and thyme, while mushrooms are sautéed with garlic and sage. Impress your friends with your vertical food stacking skills with this delectable tower with layers of pumpkin, mushrooms, walnuts and brown rice.
Apples are so naturally sweet that these crisps don’t need any sugar, just sprinklings of cinnamon, curry and ground ginger. These fruit snacks aren’t fried like most tortilla chips, simply baked in the oven to give them a delightful crunch.
October 4, 2010
Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn.
This lentils and rice lunch borrows its flavors from Italian, Indian and Mexican culinary traditions. Lentils are seasoned with garlic, cumin, coriander and turmeric, tossed with tomatoes and finished with fresh avocado and a squeeze of lime.
In this play on mole, Guajillo chilis are toasted and then blended with pumpkin puree, tomatoes and garlic. Spicy Mexican chocolate and black beans round out the innovative sauce, served over chewy Udon noodles and finished with crunchy pumpkin seeds.
In this simple veggie side dish, all you need to do is dress broccoli with olive oil and season with a hint of salt to bring out its naturally hearty flavor. The scent of Parmesan cheese will attract hungry mouths to the table and the earthy taste of freshly roasted broccoli will have them coming back for more.
September 27, 2010
Succulent soysage is grilled between 2 toasted English muffins and sliced bell pepper. Sweet meets spicy as boysenberry jam contrasts with habanero salsa and roasted pumpkin seeds.
Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch.
This slightly spicy corn snack celebrates the kernels irresistible texture by countering it with a creamy cornmeal sauce. Onion, black pepper and Parmesan cheese round out this pudding’s earthy taste, while fresh chives bring fresh flavors to the palate.
Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The oval pasta orzo provides a slightly crispy base as this modern day take on ratatouille is baked golden in the oven.
September 20, 2010
In this refreshing morning treat, Greek yogurt is topped with blueberries and drizzled with maple syrup. Delicate orange zest brings depth to the flavor and texture of the dish, as well as a sprinkling of Vitamin C.
Artichoke hearts and fresh baby spinach top a whole wheat pita round coated with pesto. These pita pizzas quick to prepare and can be made in your toaster oven.
Celery, onion and mushrooms are sautéed with a white wine tomato sauce and tossed with tempeh for a meatless spin on an Italian classic. The tempeh Bolognese is stacked under sautéed spinach and crispy eggplant in this modern day Napoleon.
These chilled hazelnut bars are perfect to “cook” with kids because they don’t require a hot oven. Hazelnuts are simply ground and then pressed with dates, cocoa and the pulp from a vanilla bean.
September 13, 2010
Welcome back Monday Night Foodbowl with this delightful Cajun chili, conveniently served in edible cups. The holy trinity of onion, bell pepper and celery is seasoned with cumin, thyme and cayenne, tossed with veggie sausage, okra and kidney beans, then poured in cup made of crisply baked egg roll wrappers.
Summer squash are tossed with sliced onion and sundried tomatoes, then seasoned with red pepper flakes and parmesan cheese. This versatile breakfast pie works well with any variety of zucchini or summer squash.
Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap.
When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You needn’t even take off the apple’s skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl.
September 6, 2010
In this riff on the tart tomatillo salsa, zucchini, onions and peppers are blackened on the grill, then seasoned with lime juice, cayenne and a touch of honey. This hot sauce is perfect for barbeques and ideal for topping your favorite tacos, bean burgers or sandwiches.
Brown lentils are spiced with red chili and thyme, topped with alfalfa sprouts and served on a poppy seed bun. These burgers are great on the grill and so hearty even the most devout carnivores will be singing the praises of the mighty lentil.
The refreshing flavor of watermelon is given depth when sweetened with maple syrup and soured by citrus. For a heartier breakfast parfait use this cooling custard in place of yogurt by folding in some homemade granola.
In this summer twist on tabbouleh, zucchini and yellow squash are grilled, chopped and tossed with fresh mint, parsley and green onion. Edamame gives the salad an exotic flare and the wheat bulgur is sure to keep you full until dinner.
August 30, 2010
A grilled avocado is elegant in its simplicity – simply brush with lime juice and place on the grill to infuse the earthy fruit with savory smoke. The grill marks make for a delightful presentation and you can really up the ante in serving the salsa smack dab in the middle, replacing the pit.
The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day.
Tofu is marinated in lemon juice and soy sauce, sautéed and then tossed with couscous, corn and carrots. This hearty salad is delicious served at room temperature and easily shared, so whip up a big batch to bring to your next potluck.
Quinoa is spiced with shallots and red pepper, then cooked with Portobello mushrooms and shredded zucchini. If zucchini is out of season, try incorporating shredded carrots or bell peppers for a different take on these innovative burgers.
August 23, 2010
Maitake mushrooms are so full of flavor, all you need to do is sauté them to bring their delicious earthiness to the surface. Squash blossoms, sautéed shallots and fresh herbs contrast the mushrooms and brighten this delightful pasta dish.
Sweet corn is sautéed spicy with red pepper and jalapeño then tempered with cumin tomato scented beans. A tortilla makes the perfect plate for this summer corn spin on a classic Mexican breakfast.
In this herbaceous soup, zucchini are stewed with garlic, onion, shallots and fresh tarragon. This salute to summer squash can be whipped up in a flash and is equally tasty served hot or cold.
In this deconstructed oil and vinegar dressing, shallots are infused with balsamic to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad.
August 16, 2010
Chocolate and cherries are a classic combination, but when better to execute it than on a hot summer morning? Cherries are sweet and in season and this ice cool breakfast shake is a surefire way to wake up feeling refreshed.
Egg salad gets a kick from curry powder, paprika and hot sauce. The zesty curried egg is well matched by hearty whole wheat bread and diced celery give this sandwich an extra crunch.
In this modern riff on a Mexican classic, pinto beans are seasoned with oregano, cumin, cayenne and epazote then infused with grilled peaches. The sweet but spiced beans are wrapped in a corn tortilla with earthy mushrooms and corn grilled straight from the cob.
A lemon rind jell topped with fluffy meringue is the perfect light dessert on a hot day. Vanilla custard sauce is drizzled over the meringue for a touch of sweetness.
August 9, 2010
Tomatoes are topped with thyme parsley breadcrumbs and a drizzle of balsamic vinegar before they are baked until bubbling. Making larger crumbs from whole wheat bread gives this dish more nutrients as well as a rustic, hearty texture.
Pecans are toasted to intensify their earthy flavor which contrasts with sweet summertime peaches. These nutritionally diverse muffins are a great source of fiber and whole grains, and can keep up to a month in the freezer.
Tempeh is marinated in a ginger lime dressing and then tossed with refreshing crisp veggies like sugar snap peas, asparagus, carrots, corn, bell peppers and scallions. The earthy tempeh pairs well with the hearty, whole wheat soba noodle and the veggies in this dish can be adapted easily to suit any season.
Black beans are seasoned smokey with cumin, garlic and chili sauce, while a chipotle lime spread brings the heat with a citrus tang. These burgers can be cooked in the oven or on the grill, so you can enjoy them no matter what the weather.
August 2, 2010
The classic Eggs Benedict brunch gets a healthy makeover as tofu is marinated in cumin, thyme and chipotle chili and served over a whole wheat English muffin. Sliced avocado and arugula top the flavorful tofu and lemon cayenne Hollandaise drizzle completes the dish.
Beets are roasted and then seasoned with onion and thyme before being purred with vegetable stock. Dill croutons make a creative use of old crusty bread and the grassy herb as well as a healthy drizzle of Greek yogurt completes this refreshing soup.
Tomatoes and watermelon are irresistibly refreshing when balanced with salty feta cheese. A simple basil lime vinaigrette adds herbal depth of flavor to this summer salad.
The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats.
July 26, 2010
These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors.
Cherries and apricots are stewed with honey and lemon juice to enhance the fruit’s sweet-sour contrast. French toast infused with almond makes the perfect base to feature the cherry apricot compote’s complex flavor.
Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans. A mustard lemon sherry vinaigrette adds a sophisticated touch to this chilled entrée which requires almost no stove time.
Pinto beans replace chickpeas in this Latin twist on a Middle-Eastern classic. Avocado spread stands in for the traditional yogurt to cool down the spiced pinto patties.
July 19, 2010
Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with pita chips or cut up veggies.
This popular Italian appetizer gets a breakfast makeover when topped with an egg. Sweet cherry tomatoes seasoned with fresh tarragon and served over grilled bread.
This picnic staple has a rustic feel, because it features tender new potatoes which can be eaten whole. Fresh dill and tangy mustard kick the flavor up a notch, while snap peas and green beans add a refreshing crunch.
Tofu is skewered, baked and then brushed with a sauce that combines the savory, spicy and sweet. Peanut butter, honey, lemon juice, ginger, chili powder and sesame oil contrast and provide complexity to tofu’s blank canvas.
July 12, 2010
Strawberries bring summertime’s sweetness to balance refreshing grape tomatoes, carrots and yellow bell peppers. Balsamic vinegar is tempered with maple syrup and lemon juice to create vinaigrette which tastes complex, but is simple to prepare.
Avocados make a great cream cheese substitute, because they bring a smooth consistency in addition to a healthy dose of fiber, potassium and vitamin B. Give your breakfast a boost by spreading avocado on toast then topping it with sautéed tomatoes and onions as well as fresh chives garnished with chive blossoms.
Loosely translated to “pasta and beans” this Italian dish is one the first meatless classics. Tomatoes are sautéed with garlic, seasoned with parsley, oregano and basil and tossed with Cannellini beans and orrechiette.
Stuffed grape leaves, or dolmades, are a delicacy of countless variations hailing from different regions of the Mediterranean and the Middle East. In this version, brown rice is stir fried with onion, seasoned with parsley and mint and tossed together with chickpeas and tomatoes.
July 5, 2010
Celebrate summer with this patriotic fruit salad. Hearty quinoa is paired with sweet blueberries, strawberries and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette.
These flapjacks are rooted in American history as Laura Ingles Wilder and family used to bite into buckwheat banana pancakes in The Little House on the Prairie series. This version bakes the banana right in the middle for full fruit integration.
This portobello burger will prove meatless grilling’s machismo to even the most traditional BBQ advocate. Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines.
Black beans get a refreshing makeover with the addition of lime and cilantro. Summer corn adds its quintessential sweetness, but its avocado’s nutty flavor and creamy mouth feel that turns this simply salsa into a luxurious spread.
June 28, 2010
Tempeh takes on the full flavor of the Chinese inspired tart cherry sauce, nuanced with garlic chili paste and white miso. Chinese green beans and carrots are steamed briefly, so they still retain their delightful crunch.
Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust.
This simple salad makes the most of all the naturally sweet vegetables which shine in summer. Sugar snap peas and bell peppers are tossed with sesame oil and lemon juice for a refreshing finish.
Zucchini sticks are tossed with light panko breadcrumbs and then baked in the oven. Try these healthy “fries” dipped in creamy Greek yogurt seasoned with parsley and lemon.
June 21, 2010
Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread.
This savory veggie cake is quick, great for groups and a creative way to use up leftover rice. Eggplant, mushrooms, tomatoes and zucchini are seasoned with lemon pepper and parsley, tossed with rice and Cannellini beans and topped with corn chip crumbs.
This refreshing salad is simple, flavorful, filling and the perfect introduction to quinoa. The nutritious super grain is elevated with fresh flavors of lemon, mint, garlic and green onion.
Tart rhubarb is balanced by aromatic nutmeg and sweetened slightly with brown sugar. This morning treat is a terrific tangy alternative to banana or zucchini bread.
June 14, 2010
Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks.
Asparagus blends brilliantly with sweet peas and mint finishes the dish with a refreshing finish. Serve this soup ice cold as the perfect anecdote to a hot summer day.
Wild rice, black-eyed peas and breadcrumbs form delectable savory cakes. Bake these before your next barbeque, then grill lightly and top with our pineapple mango salsa.
Grilling pineapple gives the fruit a lovely hint of smoke, while lime balances the sweet with sour citrus and jalapeño packs a spicy punch. Serve this summertime salsa atop your favorite bean burgers, salads and tacos.
June 7, 2010
Creamy Greek yogurt makes a delectable breakfast base after it’s sweetened with honey and spiced with ginger. Fresh strawberries bring the taste of summer and the mint garnish refreshes the palate after your last bite.
Spicy radishes bring big flavors to this creamy crunchy sandwich. The sharp radish taste is balanced with briny black olives and mellowed with Neufchatel cheese.
Chocolate cupcakes with a hint of mint topped with cocoa icing. Replacing butter with applesauce makes these treats healthier as well as more succulent.
Carrots, squash and bell peppers are roasted to bring out their natural sweetness then tossed with hearty whole wheat penne. This dinner is simple to prepare but the variety of veggies makes the flavors surprisingly complex.
May 31, 2010
Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a family brunch.
Black beans are mixed with breadcrumbs and spiced with chili powder to create one delicious patty. Avocado adds a refreshing creamy topping to this hearty bean burger.
This BBQ sauce shows off the best of both the sweet and savory flavors in Asian cuisine. Chewy udon noodles contrast with grilled broccoli and plum and then tossed together with sautéed carrots and kale.
A Middle Eastern dip with an Asian flair that’s perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus.
May 17, 2010
This breakfast scramble brings together the holy trinity of French cooking as onions, carrots and celery are sautéed on the stove. Tofu is seasoned with turmeric, cumin, balsamic vinegar and tamari then scrambled with the sautéed veggies.
Quinoa is seasoned with lemon juice, mint and parsley and then served in a steamed artichoke. You’ll have extra quinoa after you’ve stuffed all the artichokes so stretch your leftovers to make a chimichurri salad featuring this heart healthy grain.
Morel mushrooms are sautéed to bring out the best of their earthy flavor. Arborio rice is cooked in light vegetable broth and then tossed with the crispy morels and blanched springtime asparagus before being topped with some grated pecorino.
Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad.
May 10, 2010
Sliced mango is dressed with sugar, lime and sesame oil to bring out the dish’s sweet, sour and unami flavors. Fresh chili and onion do their part to add some heat to this refreshing salad.
Leeks, white beans and potatoes are sautéed with garlic as the broth is seasoned with a basil garlic paste. This dish begins with everyday ingredients and elevates them to a sensational soup.
Pizza dough is made from a polenta crust and then topped with an heirloom tomato sauce. Sliced red onions, spinach and a cashew topping complete this thoroughly satisfying pizza pie.
Strawberries and bananas are baked right into the batter of these pancakes. A yogurt banana sauce fills in for maple syrup to top these fruity flapjacks.
May 3, 2010
Greek yogurt is strained to ensure the creamiest consistency then baked solid. Pistachios and apricots are sautéed sweet in honey and drizzled over this luxurious yogurt breakfast.
Lentils are blended with spinach, tossed with brown rice and seasoned with curry powder, lemon juice and turmeric. The Indian condiment raita creates a cool contrast to the lentil ball with a refreshing cucumber crunch.
Poblano peppers are roasted and guajillo peppers are toasted to deepen the flavor of the black beans in this hominy based stew. Try topping this Mexican classic with sliced radishes, toasted pumpkin seeds or freshly squeezed lime juice.
Red bell pepper, celery and onions are sautéed in coconut milk to flavor the brown rice. Pineapple’s unique sweetness and a macadamia nut kick give this side dish a distinctly tropical twist.
April 26, 2010
Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot.
Onion and red pepper are sautèed until sweet and contrasted with crunchy hash browns. Garlic spiced spinach brings some leafy greens and a healthy dose of Vitamin K to this hearty frittata.
Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce.
Red miso paste isn’t the first thing we’d usually associate with pasta, but this dish makes a delicious creamy sauce from the Japanese soup base. Morel mushrooms bring a delicate earthiness while peas add their own springtime sweetness.
April 19, 2010
Who says chili needs meat when this one comes chock full of cinnamon spiced lentils, paprika seasoned peppers, roasted tomatoes and corn? With all those aromatic spices, this chili’s rich smoky flavor will fill your house as it stews.
A traditional French ratatouille is cooked on the stovetop then wrapped in a whole wheat tortilla. Onions and bell peppers give the eggplant, zucchini and tomatoes a savory flavor boost, while maple syrup lends a sweet touch.
When you start with the best quality produce, sometimes all your favorite veggies need is a little seasoning and a light stir fry. Bok choy is sautéed simply with garlic and soy sauce then drizzled with a little sesame oil.
This breakfast gets its springtime sweetness from orange marmalade and vanilla straight from the bean. You’ll never think of oatmeal the same way again once you eat it in these golden baked slices.
April 12, 2010
Garlic is slow roasted then stewed with carrot juice and sage. Walnuts add a crunch to the sauce, as well as a healthy dose of Omega-3′s.
Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.
Root vegetables are seasoned with thyme and celery seeds and stewed with green split peas, tomatoes and parsley. Serve this hearty, pureed twist on the classic split pea soup with whole wheat bread or croutons.
Fennel’s unique savory flavor balances the sweet red pepper and blood orange. The salad’s dressing gets its sweetness from maple syrup to contrast the zip of mustard.
April 5, 2010
These Tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos.
Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day.
Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch.
This spin on tuna salad tosses tempeh with basmati rice, sun dried tomatoes, mustard and pickle relish. Cabbage’s cousin bok choy is used as an edible serving dish for the terrific tempeh salad.
March 29, 2010
This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you’ll be sitting down to dinner just a half hour after you’ve started cooking.
Eggs are baked in a slice of bread then drizzled with a spinach pesto sauce. This play on Toad in a Hole cradles the egg in a bread basket made with the help of a muffin tin.
Carrots, cabbage, mushrooms and bean sprouts are sautéed with onion and garlic then wrapped in a wonton wrapper. These wontons are will leave you lighter than most because they’re baked in the oven instead of pan fried.
Brown rice is infused with sesame and peanut flavors then tossed with carrots, peas and pineapple. Tempeh takes on the sweet and smoky sauce beautifully before the dish is topped with toasted almonds.
March 22, 2010
The sweet earthy butternut squash is seasoned with slightly sour achiote chili paste. When rolled into a taco, the squash is enhanced with charred poblano pepper, panella cheese, hot sauce and a squeeze of lime.
Wheat berries, rolled oats and grits are stewed together in this protein packed porridge. The grains are easy to cook ahead of time and reheat as long as you wait until serving to add the maple syrup, milk and toasted walnuts.
Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd-pleaser.
Chickpeas are crushed with turmeric, lemon juice, tahini and raisins. Serve this healthy hummus with whole wheat naan or pita chips.
March 15, 2010
Mushrooms and garlic are seasoned slightly spicy and then tossed with sundried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread.
Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge.
Kale is cooked until just barely wilted with garlic, onion and red wine, then tossed with roasted broccolini, carrots and the supergrain farro. Toasted walnuts top the dish with a yummy crunch and a good dose of Omega-3′s.
March 8, 2010
Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.
These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on them every morning for the next two weeks.
Rice noodles are stewed in a garlic sesame sauce and collard greens. One taste of this healthy winter warmer and you’ll never look at a Cup o’ Noodles again!
Sweet flavors of butternut squash are balanced with spicy seasoning in this hearty one pan wonder. Chickpeas and parsnips add their own savory flavors in a chili that will leave you warm, full and satisfied.
March 1, 2010
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives.
Hot stewed oats and raisins with the Winter flavors of molasses, ginger, nutmeg and cinnamon. This crowd pleaser will keep you cozy even on the coldest of mornings.
Spinach lends a crisp fresh flavor to veggie ground round that’s been infused with sautéed onions and broth. Watch Julieanna stuff whole-wheat tortillas so full of iron and protein that it’s cause for celebration!
Sweet apple and crunchy pecans are mixed with cranberries, cabbage and refreshing dressing. Serve this on the side or atop your favorite sandwich.
February 22, 2010
Chickpeas and mushrooms are seasoned both spicy and sweet in this Asian influenced wrap. The lettuce leaf brings the dish together and offers a refreshing crunch to balance the filling’s assertive flavors.
This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto.
Lentils, carrots and celery are seasoned with cumin and then simmered until tender. Serve this hearty soup on a cold day with a slice of Cinnamon Honey Cornbread.
Cornbread is sweetened with honey and spiced with cinnamon. The cornbread’s honeyed sweetness is delicious when dunked in savory soups.
February 15, 2010
Okra, corn and black beans blend together beautifully in this hearty gumbo. The garden brown sauce is easily doubled, keeps well and can also be used as a base for enchiladas, curries and eggplant cacciatore.
Pipérade originally comes from the Basque region of France, which influenced modern Creole cooking. This egg version resembles a frittata and highlights pipérade’s quintessential combination of onion, tomato and bell pepper.
This healthy twist on a southern staple brings together the holy trinity of Creole cooking with kidney beans and Serrano pepper. Traditionally families in Louisiana would let this dish simmer on Monday’s while they did the laundry.
Sweet corn is cooked slowly with onions, tomatoes and bell pepper in this irresistible side dish. Serve it alongside gumbo, jambalaya or your favorite bean casserole.
February 8, 2010
Potatoes, squash and cauliflower are cooked in coconut oil then seasoned with ginger and cumin. Asian glass noodles create a delicate base for this curry, but feel free to substitute rice to soak up the sweet sauce.
This Valentine’s day cozy up with the ones you love and a big bowl of quinoa chili. The spices will warm you up while the whole grain quinoa keeps your heart healthy.
Dress up your veggie side dishes and make them the star of the show. These carrots are both spicy and sweet, with a ginger kick.
Grind those greens into a morning smoothie to start your day off strong. This recipe is endlessly adaptable and can be adjusted to include any of your favorite fruits, greens and juices.
February 1, 2010
These stuffed potatoes are a great way to enjoy squash, broccoli and bell pepper. Or go to the farmer’s market, buy what veggies looks best and load up your potatoes with your favorite in season produce.
Maple is baked right into hearty oats and walnuts, with a tart cranberry tang. You’ll find yourself munching on it all morning, so wrap up a portion to give your friends and family the gift of granola.
Watch Julieanna roll up Mediterranean, Japanese and Mexican style wraps, all made from the nutritious nori seaweed. Use the any seaweed you have leftover to experiment new norito themes and submit your favorite nori concoctions.
This creamy dip can be easily altered more spicy or sour depending on your taste. Try bringing some with cut up veggies to your Superbowl Party.
January 25, 2010
Tempeh is a terrific palate to showcase whatever flavors it touches. In this riff on a Creole classic, tempeh is seasoned spicy and sour, then blackened to balance the creamy avocado slices served alongside.
Watch Phnewfula construct lasagna with layers of cauliflower and broccoli florets. Tell your kids there are miniature bushes and trees baked between the cheese and noodles and watch them scarf it down!
Sometimes a dessert is as simple as showcasing the best of Winter’s bounty. Pears are seasoned with orange, lemon and cinnamon, then slow roasted the French way, to harness all of the fruit’s spicy sweetness.
Give the quiche a healthy makeover by omitting that buttery crust. Collared greens, kale or spinach can all be used in place of rainbow chard, which is seasoned with pecorino and wilted to perfection.
January 18, 2010
Show off the squash as its seasoned, roasted and broiled until crispy on top. The sweet crust of squash balances beautifully with creamy goat cheese and the salty crunch of the pumpkin seed.
You’ll never think of fruit cake the same way again after a slice of this citrus loaf. Go light on the sugar to experience the grapefruit’s full puckering potential.
Mixed vegetables are seasoned with saffron, then cooked with broth infused rice in this Spanish classic.
Watch as Jennifer searches the farmer’s market for the makings of a perfect salad. Spicy frisée greens are sprinkled with sweet and salty candied walnuts and finished with a fried egg.
January 11, 2010
A tofu twist on the classic Portuguese dish Bacallau à Bras. Picture strips of tofu seasoned with garlic, onion and olives then cooked until crisp.
Loaded with vitamin A, sweet potatoes makes a lovely base for this play on the traditional potato pancake. Baking instead of frying cuts much of the saturated fat, so for luxurious latkes garnish with a little crème fraiche and some freshly chopped chives.
Sweet apples are lovely when seasoned with savory spices like curry and cumin. Throw them in a skillet with broth infused rice and scrambled eggs and enjoy this dish any time of day.
In this quintessential side dish, parsnips and spinach are cooked together until tender, with a sprinkling of nutmeg on top. A variety of winter vegetables can be substituted, so try it with potatoes, turnips or rutabagas.
January 4, 2010
Tempeh bacon’s smokiness transfers to the hearty kale and is balanced with sweet roasted pear. Any homemade roasted garlic spread you have leftover can be deliciously reused on bread or in wraps.
These delicate puffs of pasta will fill your mouth with zesty tomato sauce. Cherry tomatoes get sweet when sautéed to round out this Italian medley.
Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distict Jarlsberg cheese.
Bananas foster in a cobbler layered with dark chocolate. The caramelized bananas alongside desiccated coconut and topped with a crunch makes this dessert a textured treat.
December 28, 2009
Bring this south of the border dip to your next gathering and watch the ‘feeding fiesta’ around the bowl. Or wrap the dip in a tortilla to make this appetizer a main course!
Apple cinnamon pancakes are a quintessential holiday treat. These celebratory flapjacks are updated to include cornmeal and whole wheat flour, but the classic sweet spices still carry you back to childhood.
Apple may not be the first thing you’d expect to top a pizza, but this is no ordinary pie. Goat cheese sauce, fresh thyme and feta fuse together to show the fruit off at its best.
Sweet flavors of maple syrup and pumpkin are made nutty with the addition of cashews. Try incorporating roasted butternut squash for a more complex ravioli filling.
December 21, 2009
Take advantage of brown rice’s versatility with this rustic stir fry which showcases some of winter’s most delicious offerings. Savor the Swiss chard as it soaks up every bit of the shallot, ginger and walnut flavors.
There’s no need to make the toast piece by piece with this casserole, which can be easily assembled the night before. Use grapefruit marmalade to give this crowd pleaser a tart twist.
A classic with a cold weather spin incorporates the delicate roasted pumpkin. Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese.
Who says you can’t makeover candy to add a health boost? Almonds are full of omega-3′s, so pass these out at your next party and give healthy hearts to those you love.
December 14, 2009
Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes.
Sweet carrots puree is seasoned with a tang of ginger and garnished with fresh herbs. Curl up with a bowl and let this soup warm you through winter.
These nuts are best served hot and can be a welcome addition to salads, raviolis or alongside fresh fruit. Or wrap ‘em up and give all your friends a package of these spiced delights for the holidays.
Asian flavors of sesame and teriyaki blend beautifully with the versatile chickpea. This stir-fry can incorporate all kinds of fresh veggies, so feel free to substitute carrot slices, green beans or baby corn.
December 7, 2009
An egg bread casserole with plenty of fresh veggies thrown in. If ciabatta’s not your thing, try making bread cubes from sourdough or french baguette.
A mushroom sandwich for barbecue lovers that can be made year round on the stove. Top it with some coleslaw for ultimate picnic nostalgia.
Savory lentils cooked with hearty veggies on mint-spiced brown rice. Throw everything in a slow-cooker in the morning and let the aromas of this lentil medley welcome you home.
Kids love these hand held pies and it’s not much more work to make 4 mini pies instead of 1 standard. Apple pocket pie molds can add whimsy to shape these little treasures, but feel free to construct them as traditional discs.
November 30, 2009
The warmth of spiced sweet potatoes will fill your house as these breakfast treats bake. The date-pecan topping provides a crunchy flavor kick, ensuring that you’ll never look at fruitcake the same way again.
A PB & J with a veggie vitamin boost. Apple can replace the carrot for a sweeter sandwich, but make sure you remember to spread peanut butter on both sides, so the filling doesn’t fall out.
This stew will amaze as everyday ingredients blend together to form a deliciously spiced one pot wonder. It’s flexible enough to incorporate a wide variety of hearty vegetables, so if you don’t have winter squash or zucchini on hand, try it with another gourd.
The traditional southern carrot and raisin salad is updated with a zesty ginger dressing. Dried cranberries bring a refreshingly tart zing, so serve it a little on the side as a relish or atop cabbage to make it a meal.
November 23, 2009
This soysage packs a punch when combined with sautéed veggies and savory seasoning. Watch as Kinzie makes this Thanksgiving classic that’s healthier because it’s baked outside the bird.
4 mini loaves calls for gift giving, so wrap these up and give your friends a succulent quick bread that’s fit for the holiday consumption. Or make one big loaf, cut everyone a slice and watch your family marvel at the pumpkin bread’s rich flavor.
Seasoned shiitakes, sweet pumpkin and tangy gorgonzola make for a luxuriously complex pasta topping. A variety of mushrooms, gourds and soft cheeses can be substituted, so experiment with this recipe to find your perfect pasta.
Pears are a versatile delight that marry well with so many complex flavors. Sweetly spiced, Autumn meets the tropics in this dessert version of the classic Bermudan cocktail.
November 16, 2009
Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley.
The hearty taste of cornbread in a flaky biscuit treat. Dunk these maple breakfast pastries in coffee and start your day off right.
Even soy naysayers can be convinced when tofu is squeezed, drained and pan fried. Cabbage, peanuts and crispy tofu make this salad a textured delight- and a protein powerhouse.
By cooking pasta shells in vegetable stock instead of water, the pasta is prepared as you would risotto. The addition of broccoli rabe brings spicy exotic flavors to this delectable pasta-risotto hybrid.
November 9, 2009
Aromas of pumpkin spice and brown sugar will fill your home as you fry up these flapjacks. Mashed yams or winter squash can replace the sweet potato in this breakfast that’s full of fall flavors.
In this casserole, the creamy cheese sauce balances the crunch of baked brown rice. Neufchantel cheese goes great in this textured delight. Think of it as cream cheese’s lower-calorie French cousin- with extra flavor.
Cranberry beans are lovely when pureed with garlic, sage and a white creamy sauce. These beans pack a protein punch, so you can feature it as a main dish or it can replace mashed potatoes when served on the side.
November 2, 2009
Squash and other gourds fill farmer’s markets in the fall. Using the squash’s thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn.
This breakfast blend is a great way to get energized before a demanding day. Quick to prepare and easily transportable, blueberries are a great source vitamins B, C, E and K and the seeds are loaded with protein.
These veggie hoagies can be topped with lettuce and tomato or served straight out of the microwave warm and gooey. For an extra crunch, toast the hoagie rolls in a toaster oven or grill over an open flame.
Red beans and ricotta cheese layer beautifully with molasses and brown sugar to bridge the gap between savory and sweet. This snack is ideal as an after workout bite or can be combined with fruit for a light lunch or dinner.
October 26, 2009
Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping.
The warm spiced flavors of pumpkin pie are infused in these moist mini-muffins. This recipe makes a plethora of mini-muffins, but feel free to use standard muffin tins instead- just remember to cook ‘em a little longer.
A pumpkin soup with roots in the Middle East, but this winter warmer can be adjusted to suit anyone’s taste. Make it spicy by upping the cayenne pepper or stay traditional and garnish the soup with a drizzle of pomegranate molasses.
Want the flavors of pumpkin pie without all the fat? Watch as Kinzie channels the essence of pie into a handy, healthy yogurt treat.
October 19, 2009
Walnuts are full of heart-healthy Omega-3′s and provide a nice crunch to contrast the chewy apple chunks. Make a batch Monday and enjoy them for breakfast all week long.
Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal.
Tomatoes and leeks can adapt to blend well with any mixture of your favorite fresh herbs. Serve this crowd pleaser in deep soup bowls, alongside warm crusty bread.
October 12, 2009
Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.
A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.
A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors.
As these apples cook, you’ll notice your house filled with a cinnamon brown sugar fruity aroma. Watch as Libby takes us from harvest to clean-up.
October 5, 2009
Regarded as the original people’s food, foul madammas are a traditional savory breakfast, popular in Egypt and Sudan. Fava beans are seasoned, mashed and then topped with a bright tomato feta salad.
These delectable pockets of pasta are filled with a salty-sweet cheese and nut filling which marries well with a variety of pasta sauces. If you’re in a rush, wrap the filling in wonton wrappers instead of making fresh pasta.
Lentils and barley make this shepherd’s pie full of fiber- and as hearty as any meat version. This one dish wonder is easy to transport and serves 10- perfect for your next potluck.
This sweet take on spinach balances the honey with cider vinegar and the poppy seeds with almonds. Watch Catherine and little Kenya create this sensational salad.
August 31, 2009
This refreshing salad weaves together many of our favorite sharp flavors of the Mediterranean. This dish is easy to prepare and highly adaptable so feel free to substitute quinoa or brown rice for the earthy wheat berry.
You won’t miss the yolk at all in this egg white sandwich. Avocado, tomato and cheddar cheese infuse this breakfast treat with bright, fresh flavors.
This curry brings a healthier twist to Paalak Panneer by replacing the soft Indian cheese with firm tofu. Serve family style with Indian naan or roti.
This chickpea salsa has so many brilliant flavors of summer you can eat it straight and not miss the chips. For a heartier salsa, try using black beans instead of chickpeas.
August 24, 2009
This soybean-spin on guacamole adds some extra fiber to that classic dip. Try using cut up bell peppers instead of chips for an even healthier treat.
This Mexican breakfast can be made in about 5 minutes, or make a big batch on the weekend, freeze it, and microwave one for a fast breakfast on the go.
The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables and you’ll save even more time.
August 17, 2009
These little tartlets are perfect for a light lunch. They only take 10 minutes to create — what more could you want!?
Imagine a hearty breakfast that, unlike say oatmeal, is cooling for summertime. The ginger gives this muesli a spicy twist!
Peppers, avocado and black olives are central to this taco salad recipe that gets better with every layer.
Warm ginger, nutmeg and cinnamon baked right in — you’ll never look at banana bread the same way again!
August 10, 2009
Mozzarella, tomatoes and basil is a classic that can’t be beat. Dried cranberries and toasted pine nuts add texture and crunch to modernize this Mediterranean standard.
This hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer.
The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl.
Here, traditional hopping john gets a lightened-up, salsa-fied meatless makeover. It’s a sturdy summer salad perfect for beach picnics and barbecues.
August 3, 2009
Sour citrus dishes can quench the summer heat, and a good drizzle of dark chocolate is a sure-fire crowd pleaser. The flavor contrast is stunning in this innovative dessert which makes use of the entire lemon.
This Indian breakfast treat might not be sweet like a traditional American pancake, but these hearty flapjacks will wake up your tastebuds with a spicy kick!
Serve this cabbage-curry-with-a-kick family style, alongside Indian naan or roti. Using the flatbread to sop up the curry will balance the curry’s spice and ensure you savor every last bite.
This new spin on stuffed peppers fills the bell pepper with bulgur and zucchini, and tops it off with a sunnyside-up egg. Think of the peppers as the box, the egg as the showy bow and a nutritious veggie filling as the gift inside.
July 27, 2009
Who says you have to serve tacos in a tortilla? Once sliced and grilled, an eggplant makes an even healthier wrap for this tasty tempeh.
On a hot summer morning, there’s nothing like a light muffin to celebrate the peak of blueberry season. This version of the timeless treat comes from the 1910′s Best Wartime Recipes cookbook.
You’ll find no cream in the sauce, but it’s so smooth you’d never know it. Cucumber, green onions and radishes brighten this summer veggie spin on pasta with pesto.
These avocado egg rolls work well as both a side dish or as hors d’oeuvres. The sweet acidity in the cilantro dipping sauce complements the creamy salt of the egg rolls.
July 20, 2009
Caesar salad is a delicious appetizer or lunch, but often Caesar dressing adds unnecessary fat and calories to an otherwise healthy dish.
Start your morning right with fresh raspberries, bananas and hearty oats! This cooked cereal is high in antioxidants, fiber and protein.
Seitan, or wheat gluten, mimics the consistency of chicken or duck and easily adapts to marinades. This spicy version is coated in buffalo sauce and stuffed with blue cheese.
Enjoy this season’s produce with a homemade pie! This pie gets most of its sweetness from the fresh peaches and blueberries.
July 13, 2009
This summer salad calls for fresh avocados, making the dish an excellent source of potassium and fiber. Don’t miss Kinzie demonstrating how to make it right before your eyes.
Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite!
Here’s a versatile frittata recipe that can be altered to use any seasonal vegetable. Serve it at hot, cold or at room temperature.
Few things say summer better than the crunch of a fresh snap pea. This zesty recipe can be used as a snack, a side dish or made into a salad by adding fresh greens.
July 6, 2009
Imagine a breakfast dish so sweet that it could double as a dessert! Apples with vanilla and cinnamon are the perfect compliment to hearty oats.
Wonderfully seasoned russet potatoes with fresh rosemary and parsley never tasted better.
This casserole style dish gets its name from Provencal France, the province where this style of cooking originated.
Simple to make and incredibly healthy, this Irish Soda Bread recipe comes straight from the Emerald Isle.
June 29, 2009
Garlic, hot chili flakes, cheese and lemon blend together wonderfully. Make this medley of penne pasta and roasted vegetables a staple at your dinner table.
A slice of this fluffy egg pie full of fresh veggies starts your day off right. The egg filling is baked to a golden-brown and embellished with bright green asparagus spears, making this breakfast as visually stunning as it is delicious.
Black beans matched with dried seaweed — perhaps it’s not something your grandmother prepared, but it’s delicious all the same. Try serving this progressive salad with fresh hearty asparagus, seasoned with ginger.
Spice up your next egg dish or garbanzo bean burger with this homemade riff on the popular condiment. The addition of cinnamon, nutmeg and cloves makes this tastier than any bottled variety.
June 22, 2009
Imagine black beans and toasted almonds tossed with a honey-jalapeno-lime dressing served over baby arugula and finished with a bit of feta.
This simple compote is great over lowfat yogurt or a whole-grain cereal in the morning (you might also enjoy it later in the day, over lowfat ice cream or slices of angel food cake).
Artichokes originated in the Mediterranean and have been enjoyed there for centuries. This simple yet sophisticated recipe allows the full flavor of the artichokes to shine.
Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. Ready in minutes!
June 15, 2009
A combination of fresh greens and lemon zest makes this salad the perfect light lunch. We’d like to thank our friends at 101 cookbooks for this inspired recipe.
A great breakfast smoothie for one. Banana, pineapple, strawberry, a little vanilla yogurt – how could you go wrong!?
This curry is sure to be a hit with anyone who enjoys an extra kick of flavor at dinnertime.
You know spring is here when fava beans show up at the farmers markets and grocery stores. Fresh fava beans are time-consuming to shell, but well worth the effort!
June 8, 2009
Light and fluffy, and nutritional too! A good source of protein in the morning.
A “fool” is an old-fashioned dessert traditionally prepared with pureed fruit and whipped cream. This version is lightened and updated by using non-fat yogurt instead of cream.
It’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done.
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a nutty, meaty texture that really satisfies.
June 1, 2009
This delicious dessert takes only minutes to make and offers half a serving of fruit in each helping.
The combination of apples and cinnamon give these muffins a classic flavor that your family is sure to love!
We found the recipe for this power-packed vegetable salad recipe in Cooking Light.
This dish is based loosely on classic pasta dishes of Naples and Sicily, but it uses quickly sauteed diced eggplant rather than fried eggplant slices.
May 25, 2009
Here’s a light, easy to make version of an Irish classic.
This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time.
Curry is a flavorful, typically spicy dish which is prominent in South Asian cuisines. This version includes chickpeas, which add extra fiber and protein to an already healthy meal.
May 18, 2009
The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice.
Making a batch of gazpacho can seem a bit, well, fussy. But you can enjoy the bold flavors of a classic gazpacho in this hearty sandwich.
This rich vegetable stew is extra special when made with fresh grilled corn and homemade corn stock. But if you’re in a hurry, it works with vegetable stock and frozen corn kernels too.
Looking for a low-fat snack or a treat to include with brownbag lunches? Try this crunchy mix. But if you’re watching your sodium intake you might want to substitute salt-free pretzels.
