vegetables

  • Carrot Dogs

    Weekly Recipe: 
    NonWeekly
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    Both kids and adults will want to get their hands on these unique and healthy “hotdogs.”

    2 long, straight carrots (hotdog shaped!)

    2 whole wheat hotdog buns, or 2 slices whole grain bread

    Spinach (cooked and drained, or fresh)

    Ketchup

    Mustard

    Sauerkraut

    Onions (raw, cooked, or caramelized)

    Bring a large pot of water to a boil. Boil carrots 10 to 15 minutes, or until they are hotdog-like soft. Drain and cut them in half lengthwise. Toast buns or bread if you desire. Place the carrots in the buns and top with all your fixings. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 2

  • A Great Tomato Sauce

    Weekly Recipe: 
    NonWeekly
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    This sauce is the perfect way to make your comfort food justifiably healthy.

    2 tablespoons sunflower oil

    1 clove garlic, crushed

    ½ onion, chopped into small cubes

    2 ½ cups water

    12 ½ ounces vine tomatoes, chopped in half

    ¼ teaspoon balsamic vinegar

    ½ teaspoon umeboshi plum purée

    ½-inch fresh red chili (for spice, optional)

    1 ounce basil

    2 tablespoons coconut milk

    Heat sunflower oil in a pan over medium heat; add garlic and onion and cook for 2 minutes. Add ½ cup of the water to onions and garlic; let onions absorb the water then add 1 cup of water. Add tomatoes, balsamic vinegar, plum purée, and the remaining 1 cup of water. Simmer over medium to low heat for 10 minutes. Add chili, half of the basil, and coconut milk. Simmer for 5 to 7 minutes. Add a little extra water if you like a runny sauce; reduce it further if you like a drier and more intense sauce. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.

    Serves 2

  • Meatless: Get Juicing

    Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.

  • Cinnamon Spice Sweet Potato Chickpea Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet ‘n’ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.

    2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces

    3 cups cooked chickpeas

    1 large onion, peeled and chopped

    1 teaspoon cinnamon (or more to taste)

    1 teaspoon sea salt (or more to taste)

    2 tablespoons coconut oil, divided

    Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com

  • How Committed is Your State to Local Foods?

    Vermont, Maine, and New Hampshire, respectively, claimed the top three spots in the 2014 Locavore Index, a ranking of each state’s—and the District of Columbia’s—commitment to promoting and providing locally grown foods.

    By Michael Fenster, MD, FACC, FSCA&I, PEMBA
  • Potlucks with Pizzazz

    Warm weather isn’t the only reason you need to throw a party this season—and neighborhood block parties, family reunions, and potlucks are all ripe with opportunities for you to showcase your inner chef. If you’re bored with the same old buffet line—cold cuts, pasta salad, and puppy chow—here are some unique, healthy ideas to bring to the table.

    Share these innovative dishes with your friends and family
    By Erica Tasto
  • Have it All When Growing Small

    You’ve heard the motto before: “Good things come in small packages.” But when it comes to backyard gardening, there’s a new phrase to remember: “Good things grow in small spaces.”

    Discover the benefits of backyard gardening
    By Heather Brautman
  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    18 stalks asparagus (about 1 pound), tough ends removed

    9 thin slices prosciutto (about 4 ounces), halved lengthwise

    1 teaspoon grated orange zest

    1 tablespoon freshly squeezed orange juice

    1 teaspoon grated Meyer lemon zest

    1 tablespoon freshly squeezed Meyer lemon juice

    1 tablespoon extra-virgin olive oil

    ¼ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    1 tablespoon chopped fresh flat-leaf parsley

    Soak the plank for at least 1 hour and up to 24 hours.

    Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.

    In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.

    Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the as­paragus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Im­age by Rina Jordan.

  • Cedar Planked Grilled Portobellos Stuffed With Summer Veggies

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh vegetables

    Olive oil

    Salt

    Pepper

    Portobello caps, medium

    While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.

    For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.

    Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.

    Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.

    Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditalian­cook.com

  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen