Coconut-Ginger Braised Chard
July-August 2015

Coconut-Ginger Braised Chard

Coconut-Ginger Braised Chard Chard is lightly braised in a broth of coconut milk, fresh ginger and a hint of red pepper flakes. Developed by Marisa Moore Ingredients 1 large bunch green chard 1 tablespoon olive

Chard and Wheat Berry Frittata
July-August 2015

Chard and Wheat Berry Frittata

Chard and Wheat Berry Frittata A perfect brunch dish, this frittata incorporates garlicky sautéed rainbow chard and cooked wheat berries into a light egg batter, garnished with curls of Parmesan. Developed by Mindy Hermann Ingredients

Sosaties
May-June 2015

Sosaties

Sosaties This popular South African kebab is commonly served at braais, or barbecues. Meat seasoned in a spicy apricot-curry marinade is skewered with apricots and onions before being cooked on a hot grill. Although traditionally

Key Lime Mousse
May-June 2015

Key Lime Mousse

Key Lime Mousse This raw, vegan mousse is like a deconstructed Key lime pie. It’s made with fresh lime juice, avocados and banana and placed atop a raw crust of coconut, walnuts and dates. See

No Picture
May-June 2015

Apple-Cranberry Chutney Recipe

Apple-Cranberry Chutney Chutneys are typically hot, spicy, tangy or pungent palate-pleasing condiments that liven up any dish. Cinnamon adds a delightful flavor to this chutney, which works as an appetizer with crostini or pita chips

Ginger-Prune Muffins
May-June 2015

Ginger-Prune Muffins

Ginger-Prune Muffins These tasty breakfast muffins are flavorful and filled with fiber from whole-wheat flour, oats, prunes, raisins and carrots. Baked with Greek yogurt and applesauce in place of oil or butter, they are lower

DIY Kitchen: Tortillas Step-by-Step
March-April 2015

DIY Kitchen: Tortillas Step-by-Step

Step 1: Mix dry ingredients. To make Basic Flour Tortillas, first combine your dry ingredients: whole-wheat flour, all-purpose flour and salt. Next, add oil and stream in water, a little at a time, until water is absorbed and

Doro Wot
March-April 2015

Doro Wot

Popular in the East African country of Ethiopia, doro wot is a dish with a wonderful blend of peppers and aromatic spices. Although ground spices can be used, the whole spices present a much more

Honey-Harissa Roasted Carrots
March-April 2015

Honey-Harissa Roasted Carrots

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

Roasted Chickpea Trio
January-February 2015

Roasted Chickpea Trio

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

4 Rootsy Recipes
November-December 2014

4 Rootsy Recipes

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

Spicy Chimichurri Rub
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

Lamb Burgers
May-June 2014

Lamb Burgers

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

Mediterranean Herb Salad
Stone Soup

Mediterranean Herb Salad

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