March-April 2015

Honey-Harissa Roasted Carrots

March 2, 2015 Marisa Moore

With a complex flavor that delivers the heat, harissa is a North African hot chile paste that transforms carrots into an adventurous side dish. Carrots are massaged with a sweet and spicy honey-harissa, then roasted to tender perfection. Because it is difficult

January-February 2015

Roasted Chickpea Trio

March 2, 2015 Maria Tadic, RD

Roasted chickpeas make for a snack that’s high in protein and fiber. Try it these three ways: Sweet and Spicy, Ginger-Sesame and Brown Sugar and Nutmeg. Ginger Sesame Roasted Chickpeas Ingredients 2 cans (15½ ounces

January-February 2015

DIY Kitchen: Simple Sausage

December 29, 2014 Sara Haas

Sausage making, a technique that dates at least to the 8th century B.C., was invented as a way to preserve and make use of underutilized cuts of meat and offal. Over time and with the

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January-February 2015

DIY Kitchen: Sausage Step-by-Step

December 29, 2014 Sara Haas

Step 1 Before you begin (try this recipe for Fresh Chicken and Apple Sausage), rinse the inside and outside of the casings with cold tap water then place in a bowl filled with cold water. Cover

November-December 2014

4 Rootsy Recipes

October 27, 2014 Alexandra Caspero

Parsnip Soufflé Developed by Carlene Thomas, RDN, LD Ingredients Parsnip Purée 1 cup pureed parsnip 1½ tablespoon olive oil 2 large parsnips ⅛ cup + 1 tablespoon vegetable or chicken stock Salt and pepper to taste Soufflé 3 tablespoons

November-December 2014

Get Saucy Series: How Sweet It Is

October 27, 2014 Jill Melton

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

September-October 2014

4 Kid-Friendly Recipes

August 26, 2014 Food & Nutrition Magazine

Carrot and Raisin Pancakes Recipe by Tram Le, MS, RD Ingredients ½ cup matchstick-cut carrots 1 teaspoon water 2 tablespoons raisins 1 teaspoon brown sugar 1 tablespoon unsalted butter, melted and cooled 1 cup milk

May-June 2014

Ginger-Teriyaki BBQ Chicken Meatballs

May 5, 2014 Brittany Chin Jones

Ingredients Meatballs 2 pounds 98-percent fat-free ground chicken 1 egg 1 tablespoon fresh ground ginger (or ginger paste) 1 teaspoon garlic powder Ground pepper Olive oil spray Sauce 1 6-ounce can tomato paste 1/2 cup

May-June 2014

Spicy Chimichurri Rub

Ingredients 3 tablespoons dried oregano 3 tablespoons dried parsley 2 tablespoons crushed red pepper flakes 1 tablespoon smoked paprika 1/2 tablespoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons kosher salt 1/2 teaspoon freshly ground

May-June 2014

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

May-June 2014

Roasted Red Pepper Peri-Peri Marinade

Ingredients 1 large red bell pepper 1 1/2 teaspoons olive oil 6 cloves garlic 2 tablespoons sun-dried tomatoes, chopped 1 teaspoon peri-peri* spice, ground (use less for milder flavor) 1 tablespoon fresh oregano, stems removed

Stone Soup

Mediterranean Herb Salad

March 28, 2014 Megan Wolf

As a chef and registered dietitian, I am always creating delicious, healthful and satisfying recipes. I believe food should not only be flavorful and nutritious, but also bright and colorful. And this recipe meets all of

March-April 2014

Get Saucy Series: Healthy Yogurt Sauces

February 24, 2014 Jill Melton

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as