• Meatless: Nosh in the New Year

    You’ve just cleared Halloween, Thanksgiving, and Christmas from your holiday list—where have the months gone? Now that this holiday trifecta is out of the way, you’ve got only one more event to go before year’s end: New Year’s Eve.

    Healthy Snacks for NYE
  • Meatless: Delectable Dips

    A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A.

  • Just Raw: Keeping it Simple

    The holidays tend to leave many people frazzled. Lots of family means lots of food, which always leads to lots of hassle. But if you choose to make a few raw appetizers, your work load will be lightened the day of, and your guests will never know the difference.

  • Quick Bruschetta for Two

    Weekly Recipe: 

    1/4 cup quartered cherry tomatoes

    2 tbsp 2-percent milk shredded mozzarella cheese

    1 tbsp chopped fresh basil

    2 tsp shredded parmesan cheese

    2 tsp light zesty Italian dressing

    2 thin slices French bread (1/4-inch thick each), toasted

    Combine tomatoes, basil, cheeses, and Italian dressing. Spoon over toast slices just before serving. Recipe courtesy of Annie Chun.

  • Ahi Tuna Tartare on Wonton Crisp

    Weekly Recipe: 

    Annie Chung’s Gochujang sauce

    10 oz Ahi tuna, sushi grade

    2 oz Annie Chun’s Shiitake Soy Ginger

    10 wonton wrappers

    Olive or vegetable oil

    Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks

    Clean Ahi tuna from all silver skin and dice. Pre-fry wonton wrappers in oil until golden brown and crispy. Add dressing to diced Ahi tuna and marinate for at least 15 minutes before serving. To serve, spoon one ounce of Ahi tuna onto each crispy wonton. Garnish with a small drizzle of Annie Chun’s Gochujang sauce and sprinkle with crushed Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks. Recipe courtesy of Annie Chun.

  • Seoul Chicken Wings

    Weekly Recipe: 

    1 lb (about 6 pieces) chicken wings, skinless

    Salt and pepper to taste

    1/2 tbsp garlic powder

    1/4 tbsp ginger powder

    3 tbsp Bibigo Korean BBQ sauce, original

    1 tbsp vinegar

    Toasted white sesame seeds

    Season wings with salt and pepper. Mix the garlic and ginger powders and coat the chicken wings with the mixture. In a large bowl, mix Bibigo Korean BBQ Sauce and vinegar and set aside. Cook wings for one hour at 375. In a heated pan, stir-fry fried chicken wings with the sauce (40 seconds to one minute). Sprinkle white sesame seeds as desired. Recipe courtesy of Bibigo.

  • elli Quark Dip with Chive and Shallot

    Weekly Recipe: 

    1 cup elli quark

    1/4 cup milk

    1 clove garlic, minced

    1/2 tbsp white wine vinegar

    Salt and pepper

    2 tbsp shallot fritters

    Handful of chives, chopped

    Stir quark, milk, minced garlic and white wine vinegar in a bowl. Season with salt and pepper. Add in shallot fritters and chopped chives. Stir until combined. Garnish with more fritters and chives if desired. Recipe courtesy of elli.

  • Hummus and Vegetable Rolls

    Weekly Recipe: 
    Makes 6-8 pieces

    1 whole-grain wrap

    1 to 2 tablespoons hummus

    10 to 12 cucumber strips

    ¼ avocado

    ¼ cup sprouts

    Lay wrap on clean surface. Spread hummus all around the wrap. Lay cucumbers in the middle of the wrap, top with avocado. Add sprouts. Tightly wrap up to form a roll. Trim ends. Use serrated knife to cut into six to eight pieces. Sprinkle with pepper to taste. Recipe provided by Amanda Skirp.