Food & Recipes

  • Seared Scallops With Udon Noodles

    For the scallops
    2 tablespoons flour
    2 tablespoons panko (Japanese bread crumbs)
    1/2 teaspoon salt
    8 to 16 scallops (2 to 4 per person)
    1 tablespoon olive oil

    For the noodles
    1 package udon noodles
    2 tablespoons sesame oil
    2 cloves garlic, minced
    2 scallions, thinly sliced
    1 teaspoon fresh grated ginger
    1/4 cup tamari or shoyu (soy sauce)
    Black sesame seeds and fresh cilantro for garnish (optional)

    For the scallops
    1. Combine the first three ingredients in a large Ziploc bag, and shake thoroughly.
    2. Add scallops, seal the bag, and shake to coat.
    3. Heat oil in a nonstick skillet over medium-high heat. Add scallops, cook 3 minutes on each side, or until done. Remove from heat.

    For the noodles
    1. Cook udon noodles according to package directions; drain.
    2. To prepare dressing, combine sesame oil, garlic, scallions, ginger, and shoyu sauce; mix well.
    3. Place noodles in a medium-sized glass or non-reactive stainless dish; add dressing and mix well to coat noodles.
    4. Serve noodles hot or cold with 2 to 4 scallops on top, and garnish with sesame seeds and cilantro.

    nutrition info per serving (4): 378.7 calories; 8.4 g fat; 1.6 g saturated fat; 9.9 mg cholesterol; 14.3 g protein; 60.1 g carbohydrates; 0.8 g fiber; 797.8 mg sodium

  • Tangy Papaya Sauce

    Serve over grilled shrimp, fish, or chicken.

    1 cup papaya, peeled and diced
    1/4 cup fresh lime juice
    1/4 cup honey
    1/2 cup water
    1 tablespoon red onion, diced
    Dash of chili powder

    In a blender or food processor, combine papaya, lime juice, honey, and water. Process until smooth, then stir finely diced red onion and a dash of chili powder.

  • Wild Smoked Salmon Dip

    2 tablespoons chopped fresh dill
    1 tablespoon lemon juice
    8 ounces light, organic cream cheese
    6 ounces wild Pacific smoked salmon

    Combine first three ingredients in a food processor; add 3 ounces of the salmon and process until smooth. Fold in remaining salmon and serve with whole grain crackers.

    nutrition info per serving (12): 58.1 calories; 3.2 g fat; 1.9 g saturated fat; 16.3 mg cholesterol; 5.3 g protein; 1.7 g carbohydrates; 0 g fiber; 170 mg sodium

  • The Calcium Myth

    We’ve been told all our lives to drink milk for strong bones. Many of us even feel guilty when we don’t get the recommended three servings of dairy each day. In fact, we’ve been led to believe that we have a “calcium crisis” in the United States because so many of us don’t get enough dairy. The proposed solution?

    The nation’s leading health experts insist that we drink plenty of milk and take calcium supplements to protect our bones. What if they’re wrong?
    By Michael Castleman
  • In Season: Papaya

    Dubbed “fruit of the angels” by Christopher Columbus, meltingly sweet papaya offers a splash of exotic flair to sweet and savory dishes. Available year round but best in summer and fall, one papaya has more than three times the daily value of powerhouse antioxidant vitamin C, which helps boost immunity and heart health.

    By Wendy McMillan
  • Achoo Alert

    Do fresh-picked peaches make you sneeze? Does chomping on celery tickle your tongue? Studies show that if you’re allergic to seasonal pollens, your immune system may mistake the proteins of certain raw fruits and veggies for those in pollen—causing you to wheeze, itch, or swell.

    By Melaina Juntti
  • The Beauty of Wine

    You cheered when news broke that a glass of red wine a day is actually good for your heart. Turns out it’s not just imbibing the stuff (in moderation, of course) that may have health benefits.

    Reasons to toast vino's rejuvenating powers.
    by O'Rya Hyde-Keller
  • What a Catch

    Lobster and tuna and barramundi—oh my! Standing in front of the fish counter isn’t as easy as it used to be. Tuna or tilapia, salmon or sardines, farmed or wild, fresh or frozen—the choices are enough to make my head swim … I mean spin. Plus, I’m nursing a newborn, and it just seems easier to skip seafood altogether instead of making the wrong choice.

    How to choose the most sustainable seafood
    By Allison Young / Recipes by Rebecca Caro
  • Think Outside the Bag

    Talk about a serendipitous event: Legend has it that chance brewed the first tea when Camellia sinensis leaves blew into a pot of boiling water. It was 2737 BC, and the accidental teameister who boiled that water, Chinese Emperor Shen Nung, concluded the new brew gave “vigor of body, contentment of mind, and determination of purpose.”

    Get all the benefits of tea without curing up with a cup.
    By Bryce Edmonds
  • Better 'Wich Craft

    You already know to steer clear of deli meats, which are loaded with sodium, saturated fat, and cancer-causing nitrates. But just because a ham-and-havarti isn’t the healthiest choice doesn’t mean you have to forsake sandwiches altogether. Here’s how to build a better sandwich, based on what you need:

    For post-workout power …

    By Allison Young