Cream of Tomato Soup
November-December 2015

Cream of Tomato Soup

Cream of Tomato Soup In this simple weeknight soup, cayenne pepper adds a kick of spiciness to a comfort classic. See more “A Bowl for Every Belly” recipes! Developed by Marcy Gaston Ingredients 2 teaspoons

Creamy Mushroom Soup
November-December 2015

Creamy Mushroom Soup

Creamy Mushroom Soup This dairy-free twist on a classic is just as creamy as the traditional version. The secret ingredient is cooked whole oats, blended until smooth. See more “A Bowl for Every Belly” recipes!

Swedish Split Pea Soup
November-December 2015

Swedish Split Pea Soup

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

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September-October 2015

Au Bon Grain

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.

Olive Whole-Wheat Focaccia
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

Pumpkin Farro Fritters
September-October 2015

Pumpkin Farro Fritters

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

Whole-Wheat and Semolina Pasta
September-October 2015

Whole-Wheat and Semolina Pasta

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

Cinnamon and Amaranth Cookies
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

Baked Rosemary Chips
July-August 2015

Baked Rosemary Chips

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

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

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

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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