Yield: 4-6 servings These mashed potatoes rock. You won’t miss the butter or cream! Ingredients: 4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes 7 tablespoons extra-virgin olive oil, divided 6 tablespoons (or more) low-salt chicken broth Coarse kosher salt 1 6-ounce package baby spinach 1 cup (packed) fresh basil leaves Procedure: Cook […]
Archive | Recipes
Feta Wheat Berry Salad
Yield: 4-6 servings Make this delicious salad gluten-free by using kasha in place of the wheat berries. Ingredients: 1 cup wheat berries 1/2 cup fat-free feta cheese 1/2 cup thinly sliced green onion 1/2 cup thinly sliced, seeded, cucumber 1 red (or yellow or orange) bell pepper, julienne 10 Kalamata olives, pitted and chopped 1/8 […]
Seasonal Sunchoke Salad
Yield: 4-6 servings I cut this recipe in half and had plenty to feed 3 people for a first course. Toss the peeled/sliced ‘chokes with the fresh orange juice immediately so they don’t discolor. For a great primer on how to segment an orange for salad, click here. Ingredients: 1 orange, skin, pith, and segments […]
Wild Rice with Radishes & Spring Greens
Yield: 4-6 servings This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious! Ingredients for vinaigrette: […]
Kalua Pig
Yield: 8-12 servings Pork butt and pork shoulder are the same cut of meat. It is a fatty cut, which makes it delicious, but there are ways to mitigate the amount of fat in the final dish – see Step 3. Serve this dish over rice. Ingredients: 1 4-6 pound pork butt roast 2 tablespoons […]
Green Apple Chicken Salad
Yield: 4-6 servings The original recipe called for mayonnaise as a dressing. I almost always substitute plain yogurt for mayonnaise in dressings and dips with great success. It works here too. See my post on how to poach chicken. Ingredients: 1/3 cup plain yogurt 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey […]
Couscous Cakes
Yield: 4 medium-sized cakes This recipe is fun and versatile. You can mix up the cake seasoning and topping to suit your taste. Make this dish vegan by using flax meal and skipping the egg. Simply mix 1 TB flax meal with 3 TB water and set it aside to sit for a moment, then add it to […]
Curried Chicken with Ginger and Yogurt
Yield: 6 servings Unlike most slow cooker recipes whch require some pre-cooking, all of these ingredients get mixed right into the pot and then set to stew. It’s too easy – and delicious. Serve with brown rice or your favorite whole grain of choice. Ingredients: 1/3 cup tomato paste (I use 1 5-ounce can) 4 cloves garlic, chopped […]
Kale Salad with Apple and Spiced Pecans
Yield: 4 servings This salad is delicious, nutritious, and gets better with time. It’s a wonderful way to spotlight seasonal winter greens. Give it a spin! Ingredients for salad: 1 bunch kale, washed, stems removed, and leaves into thin ribbons 1 apple, chopped into matchstick-shaped pieces 3 ounces Parmesan cheese, thinly sliced with a vegetable peeler Ingredients […]
Pork Cutlets with Butternut Squash, Chard, and Walnuts
Yield: 4 servings Cutlets are thinly sliced pieces of meat, which make for a quick, healthy and delicious weeknight meal. I serve this dish over whole wheat couscous. It would also be delicious served over brown rice, quinoa, farro, or other tasty whole grain of your choice. In this recipe, good substitutes for chard include kale or escarole. Enjoy! Ingredients: […]