Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]
Archive | Recipes
Moroccan Chicken and Butternut Squash Soup
Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use […]
Three Bean Chili
Yield: 4 servings (plus some leftover!) I made this chili one night, sat down to it for dinner, and quickly made notes about what I’d done – it was tasty, healthy, satisfying, pantry-friendly and definitely worth sharing. I often buy a can of chipotle chilis in adobo sauce and puree them in the food processor […]
Pasta with White Beans, Greens and Lemon
Yield: 6 servings I substituted whole wheat penne pasta for the orecchiette because I prefer whole wheat pasta and that’s what I had on-hand. Ingredients: 1 pound uncooked orecchiette (“little ears” pasta) 2 tablespoons extravirgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup chopped sun-dried tomatoes, packed without oil 1/4 teaspoon crushed red pepper 1 (15-ounce) can cannellini beans, […]
Pork Tenderloin with Orange-Ginger Pan Sauce
Yield: 4 5-ounce servings Don’t let the pan sauce scare you. I prefer using a cast iron skillet for this recipe, however any oven-proof skillet will do. Do not use a skillet with a non-stick surface. This dish is simple, delicious, and healthy. Give it a go! Ingredients: 1 1.5-pound pork tenderloin oil, salt, pepper […]
Pumpkin-Peanut Soup
Yield: 4 servings I recommend doubling this recipe – it’s delicious and it goes fast! If you have a stick blender, this is a one-pot meal. Otherwise, use a blender to puree the soup. Ingredients: 2 teaspoons grape seed or other vegetable oil 1 1/2 cups chopped onion (about 1 medium onion) 3 cloves garlic, […]
Farro Salad with Winter Fruit, Pistachios and Ginger
Yield: 6 servings This healthy salad relies on some of my favorite flavor bombs – citrus, ginger, and fresh herbs. It may be “winter-y,” but it’s light and delicious all the same. Enjoy it as a side with grilled meat or seafood, as a main on a bed of greens, or alone, for breakfast. It’s […]
Dried Cherry Chili
Yield: 6 -8 servings I have my friend Emily and the Cherry Marketing Institute to thank for this recipe! If you like, you may substitute ground chicken for the turkey. You could also used cooked chicken or turkey. If you go this route, simply add the cooked meat to the pot in step 3, along […]
Chocolate Persimmon Muffins
Yield: 8-10 muffins Straight from Good to the Grain, these muffins are glorious. Ripe persimmon pulp is a natural puree, so just scoop the ripe pulp from the fruit and move on with the recipe! I baked my muffins for 37 minutes. Wait for them to spring back when you touch them lightly on top […]
Holiday Spice Bread
Yield: 1 loaf, 2 small loaves, or 6-8 muffins This delightful treat was a hit with my neighbors. Cooking time will vary depending on what form you choose. Just watch closely and remove your treats from the oven once a toothpick inserted comes out clean. Ingredients: 1 1/2 cups whole wheat pastry 1 teaspoon baking […]