recipes

  • Raw-Food Smoothies

    Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?

    A wholesome way to start your day
    By Jennifer Cornbleet
  • In Season: Leeks

    Leeks are part of the Allium family, similar to onions and garlic, and are long cylinders of bundled leaf sheaths, otherwise known as the stem or stalk. Summer leeks are the most common variety, but the overwintering leeks tend to have a fuller and stronger flavor. Leeks are ready to eat once the stalk has reached one inch in diameter.

  • The Nutritional All-Star

    As we travel around the world looking for that next exotic superfood, we should take a moment and check our own local farmers’ market. The Center for Science in the Public Interest selected sweet potatoes (Ipomoea batatas) as their best food choice. They refer to sweet potatoes as a “nutritional all-star” and one of the best vegetables that you can eat.

    Sweet potatoes are packed with nutrition!
  • Crazy for Cranberry

    The cranberry bandwagon continues to grow as researchers learn more about the nutritional power within the tart, yet potent, fruit.

    Let this floating berry throw you a lifeline
  • Sweet and Savory Green Beans

    Weekly Recipe: 
    NonWeekly

    1 1/2 pounds green beans,

    trimmed and cut into 2-inch pieces

    1 1/2 cups water

    1/4 cup coconut oil

    3/4 teaspoon garlic salt

    1/4 teaspoon pepper

    1 1/2 teaspoons chopped fresh basil

    2 cups cherry tomato halves

    2 large carrots, julienne-cut

    Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.

  • Grilled Vegetable Escalivada

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 4-6 servings

    Vinaigrette

    1/3 cup sherry wine vinegar

    1/3 cup balsamic vinegar

    1/3 cup olive oil

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    Vegetables

    2 medium onions, cut into thick wedges

    6 asparagus spears, thin

    6 yellow summer squash, halved lengthwise

    1 eggplant cut into thick slices

    1 red bell pepper cut into 6 wedges

    1 green bell pepper cut into 6 wedges

    1 yellow bell pepper cut into 6 wedges

    Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.

    If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.

    Recipe and image provided by the National Onion Association

  • Grilled Onion Salsa

    Weekly Recipe: 
    NonWeekly
    [title]

    2 large onions, sliced

    2 large tomatoes, chopped

    1/4 cup seeded jalapeno peppers, chopped

    1/4 cup fresh cilantro, chopped

    1 teaspoon cumin seeds

    fresh-squeezed lime juice

    salt

    Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.

    Recipe and image provided by the National Onion Association.

  • Grilled Onion Salsa

    Weekly Recipe: 
    NonWeekly

    2 large onions, sliced

    2 large tomatoes, chopped

    1/4 cup seeded jalapeno peppers, chopped

    1/4 cup fresh cilantro, chopped

    1 teaspoon cumin seeds

    fresh-squeezed lime juice

    salt

    Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.

    Recipe and image provided by the National Onion Association.

  • Spaghetti with Capers, Garlic, and Lemon

    Weekly Recipe: 
    NonWeekly

    8 ounces spaghetti

    3 tablespoons olive oil

    4 cloves garlic, sliced

    2 tablespoons capers

    1 tablespoon lemon juice

    1 teaspoon grated lemon zest

    pinch hot red pepper flakes

    1/3 cup chopped fresh Italian parsley

    1/4 cup grated Parmegiano Reggiano

    Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.

    Recipe provided by TruRoots Ancient Grain Pasta

  • Quick and Easy Pea Pods

    Weekly Recipe: 
    NonWeekly

    1 1/2 pounds pea pods, trimmed

    1 large summer squash, peeled and thinly sliced

    1 1/2 cups cremini or white mushrooms, sliced

    3 tablespoons olive oil

    3/4 teaspoon garlic salt

    1/4 teaspoon pepper

    Coat bottom of large skillet with olive oil and heat to medium. Add pea pods, mushrooms, and squash. Sauté until vegetables are slightly soft.