November-December 2015

Moroccan Farro and Lentil Soup

October 30, 2015 Brieanna Casperson

Moroccan Farro and Lentil Soup This cozy and aromatic vegan soup is packed with nutrient-rich vegetables, legumes and grains. See more “A Bowl for Every Belly” recipes! Developed by Brieanna Casperson, RDN Ingredients ¼ cup

November-December 2015

Swedish Split Pea Soup

October 30, 2015 Alexandra Caspero

Swedish Split Pea Soup This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard. See more “A Bowl for Every Belly” recipes! Developed by Alexandra Caspero, MA, RD

November-December 2015

Sweet Potato Soup with Cashew-Coconut Cream

October 30, 2015 Cara Rosenbloom

Sweet Potato Soup with Cashew-Coconut Cream This creamy soup balances sweet and savory notes of coconut and curry. The cashew-coconut cream adds a visual touch when it’s swirled into the bright orange soup. See more

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November-December 2015

A Bowl for Every Belly

October 30, 2015 Food & Nutrition Magazine

The treetops are turning gold and red, the sun is setting earlier and there’s a crispness in the air. It can only mean one thing: Time to make soup! We’re celebrating one of the world’s

September-October 2015

Spinach, Whole-Wheat and Semolina Pasta

August 28, 2015 Sara Haas

After you’ve gotten the hang of making your own whole-wheat and semolina pasta, try this variation made with spinach for a nutrition boost. In a few steps, you can make pasta at home. Ingredients 3

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September-October 2015

Au Bon Grain

August 28, 2015 Food & Nutrition Magazine

This fall, settle into cooler temperatures with comforting dishes filled with hardy whole grains. From pancakes and oatmeal to a side of bread with supper, fill up on essential vitamins, minerals and fiber.

September-October 2015

Olive Whole-Wheat Focaccia

Olive Whole-Wheat Focaccia A crisp-crusted, whole-wheat flatbread with black olives is lightly flavored with rosemary, thyme and Parmesan cheese. See more “Au Bon Grain” recipes! Developed by Romina Barritta de Defranchi Ingredients 2 cups warm

September-October 2015

Kısır Turkish-Style Bulgur and Vegetable Salad

August 28, 2015 Brittany Peterson

Kısır Turkish-Style Bulgur and Vegetable Salad Lemon juice, pomegranate molasses and freshly cut herbs perfectly complement crisp vegetables and fine bulgur in this Turkish salad. Serve wrapped in lettuce leaves, topped with low-fat plain yogurt

September-October 2015

Farmers Market Savory Oatmeal

August 28, 2015 Jackie Newgent

Farmers Market Savory Oatmeal After an early morning trip to the farmers market, whip up this big bowl of comfort! It highlights vibrant, seasonal vegetables and showcases the savory side of oats. See more “Au

September-October 2015

Pumpkin Farro Fritters

August 28, 2015 Zachari Breeding

Pumpkin Farro Fritters These savory fritters are prepared with farro, a hearty whole grain that adds complexity (the good kind!) to texture and flavor. See more “Au Bon Grain” recipes! Developed by Zachari Breeding Ingredients

September-October 2015

Balsamic-Infused Fennel and Red Onion Pizzas

August 28, 2015 Elizabeth Shaw

Balsamic-Infused Fennel and Red Onion Pizzas This sweet and savory pizza highlights caramelized balsamic fennel. Learn more about fennel’s distinctive flavor Developed by Romina Barritta de Defranchi Ingredients Pizza Dough 1 cup hot water (125°F)

September-October 2015

Blood Orange, Avocado and Fennel Salad

August 28, 2015 Maria Tadic, RD

Blood Orange, Avocado and Fennel Salad Perfect for a party or a quick weeknight side dish, this light and refreshing salad can be prepared in minutes. Learn more about fennel’s distinctive flavor Developed by Maria

September-October 2015

Whole-Wheat and Semolina Pasta

August 28, 2015 Sara Haas

In a few steps, you can make pasta at home. Ingredients 1 cup, plus 2 tablespoons, whole-wheat flour, divided ½ cup semolina flour 3 large eggs, room temperature Directions In a medium mixing bowl, combine

July-August 2015

Matcha-Ginger Oatmeal Cups

June 29, 2015 Lauren Larson, MS, RDN

Matcha-Ginger Oatmeal Cups With an energy kick and anti-inflammatory benefits, these oatmeal cups are portable for an on-the-go breakfast or snack during a hike or bike ride. Serve cold, at room temperature or reheated in

July-August 2013

Cinnamon and Amaranth Cookies

Cinnamon and Amaranth Cookies Made with protein-rich amaranth, these cookies are ideal for tea time or the lunchbox. See more “Light Bites” recipes! Developed by Romina Barritta de Defranchi Ingredients ½ stick unsalted butter ½

July-August 2015

Baked Rosemary Chips

June 29, 2015 Alexandra Caspero

Baked Rosemary Chips This crispy, savory snack has less fat than traditional bagged chips. See more “Light Bites” recipes! Developed by Alexandra Caspero Ingredients 2 large russet potatoes 1 tablespoon canola oil ¼ teaspoon salt

Chocolate Quinoa Energy Bars
July-August 2015

Chocolate Quinoa Energy Bars

June 29, 2015 Jackie Newgent

Chocolate Quinoa Energy Bars These fudgy energy bars offer a balanced package of protein, carbohydrates, healthful fats and a bevy of nutrients. They’re a convenient snack for a hiking or biking trip, or for refueling

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July-August 2015

Light Bites

Whether you crave sweet, spicy, savory or salty, we’ve got you covered with snack-size recipes featuring feel-good ingredients.