Food & Recipes

  • Roasted Root Vegetable Stew


    4 cups vegetable or chicken stock
    2 bay leaves
    1 tablespoon thyme, chopped
    1 tablespoon sage, chopped
    1 cup rutabagas
    1 cup parsnips
    1 cup shallots
    1 cup carrots
    1/2 cup celery root
    Salt and pepper to taste


    1. Add stock, bay leaves, chopped thyme and chopped sage to a stewpot to boil.
    2. Peel and cut into stew-sized pieces rutabagas, parsnips, shallots, carrots, and celery root. Add to pot.
    3. Cook until veggies are tender. Salt and pepper to taste.

  • Creamy Rutabaga Mashed Potatoes

    Weekly Recipe: 


    2 lbs rutabagas cut into 1-inch pieces
    3 lbs potatoes cut into 1-inch pieces
    3 tablespoons butter
    1/2 cup milk
    1/3 cup sour cream
    1/4 teaspoon pepper
    1/4 teaspoon salt
    1 tablespoon parsely, chopped


    1. Peet and cut rutabagas and potatoes; cook until tender. Drain and mash.
    2. Mix in butter, milk, sour cream, pepper, salt, and parsley.
    3. Stir together. Serve hot.

  • Grilled Salmon With Braised Rutabaga


    1 tablespoon butter
    1 large rutabaga cut into 1-inch chunks
    Salt and pepper
    1/8 teaspoon nutmeg
    1/8 teaspoon ground allspice
    1 lemon, juice used only
    2 salmon fillets
    Olive oil


    1. Melt butter in skillet
    2. Season rutabaga with salt and pepper.
    3. Add nutmeg, allspice, lemon juice, and rutabaga to skillet. Cook until tender.
    4. Brush salmon fillets with olive oil, add salt and pepper, grill 6 to 8 minutes on each side.
    5. Spoon braised rutabaga onto plate and top with salmon.

  • Spiced Pears

    6 large pears
    1 1/2 cups unsweetened pear juice or nectar
    1/4 cup raw honey
    1/2 teaspoon each ground ginger, cardamom, cloves
    1 teaspoon ground cinnamon
    3 tablespoons ghee
    1 teaspoon vanilla
    1/4 cup slivered almonds

    1. Preheat oven to 400 degrees, and butter an 11-by-18-inch baking dish.
    2. Cut each pear lengthwise into quarters, remove the core, and place skin side up in baking dish.
    3. In a separate bowl, mix juice, honey, and spices. Pour mixture over pears, and dot with ghee. Cover with foil and bake for 30 minutes.
    4. Remove foil, and bake for 5 to 10 minutes until pears are soft. Transfer pears to serving platter, and pour reserved liquid into a saucepan.
    5. Add vanilla, and heat mixture over high heat until syrupy, about 10 minutes.
    6. While syrup is reducing, toast almonds.
    7. Pour syrup over pears, and top with almonds.

    nutrition info per serving: 262 calories; 5 g fat; 2 g saturated fat; 4 mg cholesterol; 2 g protein; 57 g carbohydrates; 8 g fiber; 7 mg sodium

  • Spice Up the Season

    Feel guilty sipping eggnog or munching on gingersnaps? These holiday goodies may not be as bad as you think. Some of the most commonly used spices in traditional treats can reduce inflammation, lower your risk of heart disease, and more, says Sarah Krieger, RD, national spokesperson for the American Dietetic Association.

    By Celia Shatzman
  • Cold School

    We know: You thought you’d be safe from cold and flu season this year. You ate your immune-boosting sweet potatoes, got plenty of sleep, and hit the echinacea at the first sign of a scratchy throat.

    By Brooke Benjamin
  • Pumpkin Powerhouse

    When you’re carving that jack-o’-lantern, don’t toss the seeds—they’re chock-full of protein, zinc, and magnesium. Roasted pumpkinseeds add flavor to salads and pastas, and they’re also delicious on their own. Chef Julian Medina, of the New York City Mexican bistro Toloache, shares his favorite recipe for roasting pumpkinseeds: Preheat oven to 300 degrees.

    By Celia Shatzman
  • In Season: Chives

    These pungent, savory herbs add much more than flavor to dips, soups, and stroganoffs. Chives are high in dietary fiber and brimming with folate, iron, magnesium, potassium, calcium, and vitamins A, K, C, and B6.

    By Wendy McMillan
  • Black Bean Salad

    1 15-ounce can black beans, drained, rinsed, and chilled
    1 mango, diced
    1/2 red bell pepper, diced
    1 scallion, sliced thinly
    2 tablespoons extra-virgin olive oil
    2 teaspoons red-wine vinegar
    1 to 2 teaspoons minced jalapeno
    1/4 teaspoon dried cilantro
    Salt to taste
    2 tablespoons crumbled goat cheese

    Mix everything but the cheese in a bowl. Allow to marinate in the refrigerator for an hour before serving for best flavor. Add cheese just before serving.

    nutrition info per serving (4): 271 calories, 10 g fat, 3 g saturated fat, 7 mg cholesterol, 12 g protein, 35 g carbohydrates, 11 g fiber, 28 mg sodium

  • The Adrenal Fatigue Fix

    I knew something was really wrong when my son started preschool and I was the only mom who didn’t have another child on the way. I was too exhausted and sick all the time to even think about getting pregnant.

    Always sluggish? How to eat for lasting energy
    By Amy Logan