fall

  • Cook's Corner: A New Way to Tailgate

    Jersey: check. Face paint: check. Foam finger: check.

    Score big with these fun, healthy tips and recipes
  • Immune Boosting 101: Preparation for Cold and Flu Season

    Fall is finally here, summer vacations are over, and the new school year is in full swing. This means colds and flus are lurking just around the corner, so it’s a good idea to be prepared.

    By Isaac Eliaz, MD, MS, LAc
  • Slow-Cooker Market Stew

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 6 servings, Prep Time: 25 minutes

    1 pound yellow onions, trimmed, cut into narrow wedges

    1 jar organic tomato-basil pasta sauce (1 pound 8-to-10 ounce jar)

    2 cups low-sodium vegetable or chicken broth

    1 tablespoon dried oregano

    Summer OR winter vegetable selection (see below)

    ½ pound boneless, skinless chicken breast, diced (optional)

    ¼ cup minced parsley (optional)

     

    Summer vegetable selection:

    1 ½ pounds assorted bell peppers, trimmed, seeded, and cubed

    1 cup fresh corn kernels

    1 pound zucchini, sliced

     

    Winter vegetable selection:

    1 pound yellow squash, pared, seeded, and cubed (3 ½ cups)

    1 pound yams or sweet potatoes, pared and cubed (3 cups)

    ½ pound carrots, pared and sliced (1 ½ cups)

    In a five- or six-quart slow cooker, combine onions, pasta sauce, broth, and the vegetable selection of choice. Add chicken, if desired. Stir the ingredients until mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for five to seven hours or until tender. If desired, add parsley just before serving. Recipe provided by the National Onion Association.

  • Slow-Cooker French Onion Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 6 servings, Prep Time: 10 minutes

    2 pounds yellow onions, trimmed, halved and sliced (2 quarts)

    1 box (32 ounces) beef broth

    2 teaspoons dried thyme

    ½ cup white wine or water

    2 tablespoons flour

    6 thick slices sour dough bread or peasant/rustic loaf, crusts trimmed

    ½ cup grated Parmesan or Swiss cheese

    Cracked pepper (optional)

    Place onions into five- or six-quart slow cooker. Add broth and thyme, and stir. Cover with lid and cook on high setting three to four hours or until onions are tender. Mix white wine (or water) with flour and stir into cooker. Cover and continue to cook on high setting for one hour longer until thickened. Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot, cheesy bread into each bowl. Sprinkle with pepper to taste. Recipe and image provided by the National Onion Association.