Food & Recipes

  • Roasted Root Vegetable Stew

    Ingredients:

    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

    Directions:

    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: 
    NonWeekly

    Ingredients:

    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

    Directions:

    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.

  • In Season: Rutabagas

    Best imagined as the lovechild of a cabbage and a turnip, the rutabaga is often overlooked because of its unappetizing name and history as peasant food. But these brassica veggies bring a uniquely sweet yet bitter flavor to most any meal.

    By Jessica Watkins
  • In Season: Rutabagas

    Best imagined as the lovechild of a cabbage and a turnip, the rutabaga is often overlooked because of its unappetizing name and history as peasant food. But these brassica veggies bring a uniquely sweet yet bitter flavor to most any meal.

    By Jessica Watkins
  • Nourishing Happiness

    Two months had passed since my daughter was born, and still I was walking around in a fog. I understand, based on comments from friends and family, that I radiated happiness during this time, but what I remember is struggling with sleeplessness and the constant demands of a newborn—my 8-pound bundle of joy had the clear upper hand.

    The yogic way to feed body and spirit
    By Melissa B. Williams
  • Grilled Salmon With Braised Rutabaga

    Ingredients:

    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
     

    Directions:

    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.

  • 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
  • Tofu and Chive Dumplings

    8 ounces firm tofu
    2 tablespoons chives, chopped
    1/4 cup low-sodium soy sauce
    1/2 cup water chestnuts, chopped
    2 cups spinach, chopped and packed
    1 teaspoon ginger, minced
    2 teaspoons dark sesame oil
    Gyoza or wanton wrappers
    Cornstarch
    Water

    1. In a bowl, combine tofu, chives, soy sauce, water chestnuts, spinach, minced ginger, and dark sesame oil.

    2. Seal mixture in gyoza or wonton wrappers, pinching edges shut with a cornstarch-water blend.

    3. Steam or pan-fry in a wok or skillet. Serve with soy sauce for dipping.

  • Carob and Psyllium Shake

    1 cup unsweetened vanilla soymilk
    1 scoop (24.3 grams) vanilla whey protein powder
    1 tablespoon unsweetened carob powder
    1 tablespoon psyllium seed husks
    2 teaspoons flaxseed oil
    1/2 teaspoon probiotic powder
    3 ice cubes

    Place everything in a blender, and blend until smooth.

    nutrition info per serving (1): 289 calories, 12 g fat, 2 g saturated fat, 15 mg cholesterol, 24 g protein, 25 g carbohydrates, 6 g fiber, 123 mg sodium

  • Carob and Psyllium Shake

    1 cup unsweetened vanilla soymilk
    1 scoop (24.3 grams) vanilla whey protein powder
    1 tablespoon unsweetened carob powder
    1 tablespoon psyllium seed husks
    2 teaspoons flaxseed oil
    1/2 teaspoon probiotic powder
    3 ice cubes

    Place everything in a blender, and blend until smooth.

    nutrition info per serving (1): 289 calories, 12 g fat, 2 g saturated fat, 15 mg cholesterol, 24 g protein, 25 g carbohydrates, 6 g fiber, 123 mg sodium