Grilled Watermelon with Cayenne and Lime

grilled watermelon recipe

Refreshing and juicy but with a toasted complexity that is balanced by the lime, this unique appetizer is as tasty as it is hydrating. Serves 12. 1 medium watermelon Zest of 1 lime 1/4 cup plus 2 tablespoons lime juice (about 5-6 limes), divided 1 tablespoon olive oil 2 tablespoons honey 1 teaspoon cayenne pepper 1/4…Read More

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Radish Greens Chimichurri


When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes. Makes 2/3 cup, enough for about 4-6…Read More

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Bistro Lentil Salad with Carrots and Dijon

bistro lentil salad

3 tablespoons plus 2 teaspoons olive oil, divided 4 medium carrots, diced 2 cloves garlic, finely diced 1 cup french green lentils 2 cups water 1 bay leaf 1 tablespoon Dijon mustard 1 shallot, finely diced 3 tablespoons red wine vinegar 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 2 teaspoons fresh thyme, chopped,…Read More

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The combination of cumin, coriander, and cinnamon in this side dish creates a unique and satisfying flavor that makes it easy to focus your plate on plants. Serves 4 as a side. 1 pound whole carrots, washed, dried, and thinly sliced (or thin whole carrots, cleaned) 1.5 tablespoons olive oil 1 teaspoon ground cumin 1/2…Read More

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Spicy Pasta Pomodoro with Tuna and Capers


Warm up with a spicy tomato sauce that incorporates delicious and heart-healthy fatty fish as well as flavorful capers. Serves 2. 4 ounces whole grain spaghetti 1 tablespoon, plus one teaspoon, extra-virgin olive oil 1 clove garlic, minced 1 oil-packed anchovy, chopped (optional) 1 14-ounce can diced tomatoes, drained (reserve water) 1/8 teaspoon crushed red…Read More

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Herbed Kohlrabi Slaw


This “cabbage turnip” is delicious grated into a slaw with bright herbs and tart vinaigrette. Serves 4. 3/4 pound kohlrabi (about 3 small bulbs, leaves and stems can be saved for use in another recipe), peeled and grated or shredded using a mandolin 1/4 – 1/2 cup chopped fresh herbs, such as mint, cilantro, basil,…Read More

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Black Bean & Beet Burgers


Fried vegetarian patties bursting with beet flavor and vitamins. RECIPE Makes 8-10 burgers YOU NEED: 4 1/2 cups cooked rice, brown preferred One 16 oz. can black beans, drained and rinsed 1/2 cup roasted cooled beets (about 1-2 beets), peeled and coarsely chopped 1/4 cup red or green pepper, diced 1 tablespoon dried chipotle pepper,…Read More

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White Bean Hummus with Oregano


Zesty and protein-rich, use the beans you love. RECIPE Makes 2 cups YOU NEED: 1 can of white beans, drained and rinsed* 3-4 tablespoons tahini 1-2 tablespoons olive oil Juice from 1/2 lemon 1/2 -1 teaspoon salt 3 sprigs fresh or 1 teaspoon dried oregano DIRECTIONS Pour drained beans into food processor or blender. Add…Read More

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Wild Alaskan Salmon with Arugula and Avocado-Corn Relish


Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings. 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon brown sugar 4 (4-ounce) skin-on wild Alaskan salmon…Read More

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Mustardy Potato Tomato Corn Salad


This fresh and zesty take on potato salad makes a perfect side dish for your summer barbecue. 1 lb new potatoes, cooked and cut into bite size pieces 1 cup corn off the cob (fresh or frozen) blanched and drained 1 cup small grape tomatoes cut in half 1 Tbsp whole grain mustard Red onion…Read More

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Simple Sautéed Garlic Chard (or other greens)


Crunchy and aromatic, a colorful side of greens. Serves 6-8 2 bunches of rainbow chard (or other seasonal green), cut crosswise into 1/2-inch wide strips. Stems may be used or removed* 2teaspoons olive oil 3 cloves garlic, finely chopped 2 teaspoons balsamic vinegar or lemon (optional) Heat sauté pan on medium heat and add oil.…Read More

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Pea Shoots and Soba Noodles with Oyster Mushrooms


Pea shoots are the tips of the vines and top set of leaves of the pea plant and have a delicately fresh pea flavor. They are commonly served in stir-fries, but can also be eaten raw in salads. Serves 4-6 1 pound pea shoots 8 ounces soba (buckwheat) noodles 1 tablespoon vegetable oil 1 teaspoon…Read More

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Mandalay Rainbow Salad

Mandalay Salad

A more approachable twist to a classic Southeast Asian salad that is bursting with color and flavor. Serves 6 1/4 cup grapeseed or canola oil 6 garlic cloves, thinly sliced 1 tablespoon tamarind paste (substitute 2 tablespoons lime juice if this is unavailable) 1/3 cup hot water 1/4 cup lime juice, about 2 limes 1…Read More

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Watermelon Sangrita (non-alcoholic)


A combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink. Makes about 6 cups 5 cups seedless watermelon chunks, rind removed, plus several slices for garnish (about a 2 pound watermelon) 1-1/2 cup tomato juice* 1 teaspoon cayenne pepper Juice from 1 lime…Read More

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Quinoa Tahini Cookies


A nutty protein kick to the typical cookie treat. Makes about 4 dozen cookies 3/4 cup sugar 1/4 cup brown sugar 1/2 cup butter (or 1/3 cup vegetable oil for vegan cookies)* 1/2 cup tahini 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon vanilla 1 cup cooked and cooled quinoa…Read More

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Blueberry Bread Pudding

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Great for using up leftover bread. Frozen fruit works especially well for this or other seasonal fruit as like apples, strawberries or pears. 6 cups bread (leftovers are best) Save and keep refrigerated until ready to use. 1 quart milk 8 eggs 1/2 cup sugar 1 1/4 cup frozen blueberries ( or other fruit as…Read More

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Rhubarb, Chèvre, and Toasted Hazelnut Salad


Although most commonly found in pies, rhubarb can be a flavorful component in many dishes. When shopping for rhubarb, stay away from wilted stalks, which indicates the rhubarb is not fresh. Serves 4 – 6 1 pound fresh rhubarb stalks, cut into 1/2 inch pieces 1/4 cup grapeseed oil 2 tablespoons honey 2 tablespoons red…Read More

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Spring Frittata with Asparagus, Leeks, and Chèvre


Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Serves 6 10 eggs 2 tablespoons fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon coarse ground black pepper 1 tablespoon unsalted butter 2 tablespoons olive oil 1 medium leek, trimmed and thinly sliced (use whites…Read More

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Very Zucchini Spice Bread


Try this lower carbon, higher fiber option in place of banana bread. Recipe contains more zucchini than the average zucchini bread for heightened moisture, flavor, and nutrients. Makes one loaf 1 egg 1/2 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1 cup all purpose flour 1/2 cup whole wheat flour 2 teaspoons cinammon…Read More

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Lavender Honey Lemonade

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A refreshing and fragrant twist on lemonade. Serves 12 1/2 cup lemon juice, fresh 8 cups water 1 cup Lavender-Honey Syrup (see recipe below) Combine and serve cold. Pack glasses with ice cubes and pour lemonade over. Garnish with fresh lemon slices and sprigs of lavender.   Lavender-Honey Syrup 1/4 cup fresh lavender 1/2 cup…Read More

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Fuel Up Green Spinach and Ginger Smoothie


This blended beverage will help you balance your meals with a combination of nutrient-rich spinach and apple combined with a boost of protein from Greek yogurt and the spicy kick of fresh ginger. Serves 1 2 cups tightly packed raw spinach 1/2 cup water 2-3 ice cubes 1 green apple, cored and chopped 1/2 cup…Read More

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Fennel, Chicken, and Blood Orange Bulgur Salad

Bright citrus and crunchy fennel balance this roasted chicken and whole grain salad. Serves 4 as a meal 1 cup dry bulgur Two 6-ounce boneless skinless chicken breasts 2 tablespoons grapeseed oil, divided 1/8 teaspoon sea salt, divided 3 medium blood oranges Juice from 1 lemon 1 large fennel bulb, with fronds 1/4 cup diced…Read More

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15-Minute Make-it-Yourself One-Pot Ramen

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Warm and comforting, this satisfying one-pot ramen is a breeze to make. Serves 4 6 ounces ham, sliced or cut into 1-inch squares (any good quality ham, smoked ham or even Spam works well for this) 12 oz chicken, boneless breast or thigh meat is best 12 oz mushrooms (shiitakes give the best flavor but…Read More

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Cauliflower and Garbanzo Curry


Mildly spiced, this vegetable and bean-based curry is quick, simple, and warming. Pair with a whole grain such as brown rice or quinoa for a balanced plate. Serves 4 2 tablespoons coconut oil 1 medium onion, chopped 1-1/2 tablespoon curry powder 1 large head cauliflower, cut into florets 1 14 ounce can coconut milk 2…Read More

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Black Beans and Greens Enchiladas


This recipe is vegetarian yet still uses classic ingredients. Pair with a side fruit or vegetable, such as jicama salad, for a balanced plate. Serves 4-6 2 tablespoons olive oil, plus more for oiling the pan 1 cup vegetable broth (low or no sodium) 8 ounces tomato sauce 1/2 teaspoon paprika 1/2 teaspoon white pepper…Read More

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Black Cod and Succotash with Lemon Parsley Oil

Sage-Braised Parsnip

Bright summer vegetables paired with environmentally-friendly, Omega-3-rich black cod make for a healthy and satisfying meal. From Jenem Martin, Bon Appétit Chef/Manager at Genentech – South San Francisco Serves 6-8 Succotash The cooking time for this recipe is very short. It is important to have all ingredients measured out, prepped, and cooked (parboiled til just…Read More

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Chocolate and Avocado Brownies


Embrace healthier fats in your diet: This variation on the classic brownie calls for avocado, a source of healthy unsaturated fat. Makes one 9×13-inch pan 1 3/4 cups all-purpose flour 3/4 cup white sugar 3/4 cup brown sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 3/4 teaspoon salt 1 cup mashed avocado 3/4…Read More

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Almond Olive Oil Cake


Have your cake and eat your healthy fats too with this moist and nutty dessert. Serves 8-12 YOU NEED: 1 cup almond meal or almond flour 1/2 cup all-purpose flour 3/4 teaspoon salt 1-1/2 teaspoons baking powder 2 large eggs 3/4 cup granulated sugar 1/2 cup olive oil 3/4 teaspoon vanilla extract 1/4 teaspoon almond…Read More

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Seared Tilapia with Cilantro Chimichurri


The heart-healthy benefits of fish get an added boost when paired with the garlic found in this fresh chimichurri sauce. Makes 4 servings YOU NEED: 1/2 cup olives*, chopped 3 cloves garlic, diced 1 bunch cilantro, plucked and chopped 1/2 bunch parsley, plucked and chopped 1 teaspoon chili flakes 1 lemon 2 tablespoons olive oil…Read More

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Simple Homemade Kimchi


Fermented foods, such as kimchi, contain probiotics that support digestion. Fermenting at home can be intimidating, but with a little experience, you can let the microbes do the work for you! Makes 2 pints YOU NEED: 1 head of napa cabbage, chopped into 1 inch pieces 1/4 cup + 1 tablespoon kosher or pickling salt…Read More

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Tomato and Caramelized Onion Cassoulet


Caramelizing the onions in olive oil provides rich flavor and helps boost absorption of lycopene, a cancer-preventing compound found in tomatoes. Crispy, garlicky breadcrumbs top it off perfectly. Makes 6 servings YOU NEED: For the cassoulet: 2 medium onions, sliced, and 1 medium onion, diced 3 medium carrots, peeled and diced 3 celery stalks, cut…Read More

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Cod with Braised Celery and Tomato


The Monterey Bay Aquarium Seafood Watch program rates Pacific and Atlantic Cod as “Best Choice” or “Good Alternative” when caught responsibly. More destructive fishing methods land cod in the “Avoid” category.Check out and then ask your fish market or grocery store fish stall for details. Serves 2 Pacific or Atlantic cod filet, about 8…Read More

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Lentil, Rice and Wheatberry Salad


Simple, nutritious and filling grain and lentil salad with vegetables and loads of flavor. YOU NEED: 1 cup lentils cooked 1 cup brown rice cooked 1 cup wheatberries cooked (faro or hulled barley also work well) 2 cups shredded green cabbage 1 red bell pepper diced ( you can also roast and peel the pepper…Read More

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Buckwheat Pancakes with Oranges and Honey

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A soothing start to your day with vitamin C-rich oranges to help reduce stress. Serves 6 YOU NEED: 2 large oranges 3 eggs 3 cups buttermilk 1/3 cup canola oil, plus 2 tablespoons for coating the pan 1 1/2 cups all-purpose flour 1 cup buckwheat flour 2 tablespoons sugar 1/4 teaspoon salt 1 tablespoon baking…Read More

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Tempeh and Spelt Berry Tabouleh


A Southwestern take on tabouleh with roasted tempeh that complements the other ingredients in this attractive, nutritious, and delicious vegan side dish, leaving you satisfied with a proper portion. Serves 4 YOU NEED: 6 ounces tempeh, thinly sliced 1/2 cup raw spelt berries (can substitute wheat berries) 1 large Anaheim chili pepper 1/2 large tomato,…Read More

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Roasted Kabocha Wrap with Sage, Goat Cheese, and Kale


When filled with wholesome ingredients, wraps can provide quality over quantity. This wrap is also high in flavor and crunch, with great autumnal flair. Makes 2 wraps YOU NEED: 1/4 – 1/6 of a medium kabocha squash (enough for 1 cup of mashed squash), chopped into 1-­inch cubes or 1/2-­inch thick slices 1 tablespoon olive…Read More

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Caramelized Brussels Sprouts with Prosciutto

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A little salty prosciutto goes a long way for delicious flavor in this classy side dish. Serves 4-6 YOU NEED: 1-­‐1/2 pounds whole Brussels sprouts (about 3 cups) 1 tablespoon olive oil 1 medium shallot, thinly sliced 1 ounce prosciutto, chopped 1/8 teaspoon coarsely ground black pepper 2 teaspoons fresh lemon juice DIRECTIONS Bring water…Read More

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Pumpkin Cranberry Muffins with Pecans and Maple Drizzle


These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors. Makes 18-20 muffins YOU NEED: 1/2 cup vegetable or canola oil 1/2 cup vegan sugar 1 cup homemade pumpkin puree* 1/2 cup plus 2-3 teaspoons soy milk 1 tablespoon molasses 1 teaspoon vanilla extract 1 cup all‐purpose flour 1 cup whole wheat…Read More

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Acorn Squash and Crispy Sage Soup

acorn soup adj

The aromatic sage embellishes the nutty richness of the acorn squash — use the squash shells as bowls to encourage portion control. Serves 4 YOU NEED: 2 cups homemade acorn squash puree* (about two small squash), reserving shells to use as bowls Squash seeds, reserved from puree recipe One pinch plus 1/4 teaspoon salt 1/8…Read More

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Turkey with Black-eyed Pea Salad


Turkey is low in fat and high in protein, so these recipes are delicious and nutritious! The salad recipe below is the perfect antidote to post-Thanksgiving bloat. Serves 4 YOU NEED: 1 cup turkey, dark meat shredded 1 1/4 cup black-eyed peas, cooked 10 cups arugula or mixed greens 2 cloves garlic, minced 4 sprigs…Read More

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Cordillera Chocolate Peanut Butter Cups


Fair Trade Certified™ Cordilleria chocolate is a blend of Criollo and Trinitario cacao beans grown and processed in Colombia, whose farmers receive a better price for their beans — and where more of that money stays in the community. By Chef de Cuisine Alex Olson, Cisco – San Jose YOU NEED: 10 ounces Cordillera Chocolate…Read More

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Linguine with Kale and Walnuts


Increase the vegetable proteins in your diet with this delicious dish of greens and nuts. Serves 4-6 YOU NEED: 1 1/2 cups walnuts, raw 2 bunches of kale 4 tablespoons walnut oil or olive oil 4 shallots, finely diced 3-5 cloves garlic, minced Salt and pepper to taste 1 lb linguine or other pasta DIRECTIONS…Read More

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North African Brown Rice and Lentils with Gremolata


Sautéed onion and an eclectic blend of spices contribute plenty of flavor to this simple rice and lentil dish topped with a zesty blend of olives, lemon, and herbs. Serves 4 YOU NEED: For the Brown Rice and Lentils: 1 cup green or brown lentils (dry) 2 tablespoons plus 1/4 cup extra virgin olive oil…Read More

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Balsamic Chicken with Root Vegetables


This dish is perfect for large gatherings and utilizes the kind of winter root vegetables you can find right now at most farmers’ markets. From Dean Holliday, Bon Appétit Executive Chef at Case Western University in Cleveland, OH Serves 12 YOU NEED: 3 lbs chicken thighs, bone-in and skinless 1 lb carrots 1 lb parsnips,…Read More

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Brussels Sprouts Caesar


An innovative use for what is often an overlooked vegetable, this salad is fun and flavorful. Yields 2 side portions YOU NEED: For the anchovy vinaigrette: 4 anchovies 2 garlic cloves, smashed 1/4 cup fresh lemon juice 1 tablespoon Dijon mustard 2 cups extra virgin olive oil Brussels Sprouts Caesar 6-8 Brussels sprouts 1 tablespoon…Read More

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Baked Apple and Sweet Potato Latkes


Herbs make a more savory pancake and cinnamon accentuates the sweet flavors of the apple and sweet potato. Makes about twelve 2 – 3 inch latkes YOU NEED: 2 medium apples 1 medium sweet potato 1 egg 3 tablespoons all purpose flour 2 tablespoons fresh seasonal herbs and 1/4 teaspoon salt OR 1 teaspoon cinnamon*,…Read More

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Grape, Walnut, and Romaine Salad

grape walnut

The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad. Serves 4 YOU NEED: 3/4 cup walnut halves 1 large head of romaine lettuce 2 cups red or green seedless grapes, halved 1 tablespoon olive oil 2 tablespoons Dijon mustard 1 tablespoon honey 1/4 cup balsamic vinegar 1/4 cup…Read More

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D’anjou Pear Streusel

pear streusel

Tender bites of pear and juicy pieces of blackberry are irresistible with a streusel topping. Try local varieties of pear, if available, for a fresher, more robust flavor. Serves 8 YOU NEED: For the filling: 6 firm to ripe pears, such as D’anjou, cut into bitesized pieces 2 cups blackberries 1 tablespoon lemon juice (about…Read More

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Savory Corn and Chard Porridge

corn porridge

Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available in your region. Serves 4 YOU NEED: 4 large ears of corn 1 tablespoon olive oil 1 medium yellow onion, diced 1/2 cup water 1/2 cup whole or reduced fat milk…Read More

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Lucy’s Rhubarb-Cream-Filled Brioche Doughnuts


Rhubarb adds a hint of tartness to this brioche doughnut’s creamy center. For the brioche dough: YOU NEED: 4 cups bread flour (divide into 1 ½ cups and 3 cups) 2 tablespoons granulated sugar 1 ½ teaspoons kosher salt 2 ¼ teaspoons or 1 packet active dry yeast 4 whole eggs 2 sticks unsalted butter,…Read More

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Sweet Blue Corn Pancakes with Carne Adovada


The sweet corn in these pancakes is balanced with a savory and warming carne adovada topping for a flavorful and satisfying meal. From Executive Chef Michael Gillespie of George Fox University For the pancakes Yield 2 cups YOU NEED: 2 cups of flour 1/2 cup blue corn flour 1/4 cup agave nectar (or substitute the…Read More

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Cordillera Cocoa Nib Macaroon


Fair Trade Certified™ Cordilleria chocolate is a blend of Criollo and Trinitario cacao beans grown and processed in Colombia, whose farmers receive a better price for their beans — and where more of that money stays in the community. By Pastry Chef Ian Farrell, Oracle – Redwood Shores For the macaroon filling: YOU NEED: 8…Read More

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Smoked Bluefish Salad with Hot Peppers and Honey


Bluefish is an oily fish, like mackerel, which is a good substitution. Any smoked whitefish will work. The mixture is great on salad, or try it with bread! From Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C. Serves 4-6 YOU NEED: 1 pound smoked bluefish 2 tablespoons sweet peppers, minced 1…Read More

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Nectarines and Coconut Cream

nectarine coconut

Bright, tart summer fruit and creamy coconut – it’s hard not to love this dessert. Serves 6 YOU NEED: 14-ounce can of full fat coconut milk, chilled overnight in refrigerator 2 tablespoons powdered sugar Scrapings from 1/2 vanilla bean or 1/2 teaspoon vanilla extract 3-4 firm nectarines, sliced DIRECTIONS Remove coconut milk from refrigerator without…Read More

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Cauliflower Herb Flatbread

cauliflower flatbread

Trade in refined carbohydrates for a boost of antioxidants and fiber with this versatile side dish that can also be used as a pizza crust. Serves 4 as an appetizer. YOU NEED: 3 cups cauliflower (about 1 medium head) 2 teaspoons olive oil, plus more for greasing baking sheet 1/2 cup shallot, minced (about 2…Read More

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Watermelon with Pepitas, Mint, and Ricotta Salata

watermelon adj

Watermelon gets a makeover with toasted pumpkin seeds and sharp, crumbly cheese—an easy way to create a phytonutrient-rich summer salad that looks as good as it tastes! Serves 6 YOU NEED: 2 teaspoons fresh lemon juice 2 teaspoons olive oil One medium 4-pound seedless watermelon (or one half of a larger watermelon) cut into 1/2-inch…Read More

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Multicolored Vegetarian Báhn Mì

Veg BMi2 adj

A rainbow of rhubarb, orange pepper, avocado, and jalapeño makes this báhn mì anything but ordinary. Its delicious combinations of texture, taste, and nutrients are over the top. Serves 2 YOU NEED: 1 stalk rhubarb, diced 1/2 orange bell pepper, sliced 1 cup seasoned rice wine vinegar 1/2 small tomato, diced 1/2 avocado, diced Pinch…Read More

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Ingrid’s Corn Salsa


Ingrid Rohrer-Downer, the executive chef at Bon Appétit’s Ronler Acres 3 Café, uses sweet corn from Brethren Farms for this vibrant fresh salsa. YOU NEED: 2 cups Brethren Farm sweet corn, defrosted 1/2 cup red onion, diced small 3/4 cup tomato, diced small 1/2 bunch cilantro, chopped 1 tablespoon garlic, chopped 1 tablespoon jalapeno, chopped…Read More

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Ginger-Lime Melon Pops

melon pops

Cool, a bit spicy, and free of added sugar, these summertime classics are hydrating and healthy, while still feeling like a treat. YOU NEED: • 1/2 ripe cantaloupe, seeds and pulp removed, chopped 1/2 cup coconut milk 1 lime, halved 1 tablespoon grated fresh ginger 1/2 teaspoon ground ginger DIRECTIONS Place cantaloupe, coconut milk, and…Read More

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Chilled Cucumber and Avocado Soup

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Rich in texture and flavor, yet still light and balanced, this cold soup will satisfy and refresh on a hot summer day. Serves 4 YOU NEED: 3 medium cucumbers, peeled 1 cup seedless grapes, halved 1 small yellow onion, finely diced 1/4 cup diced parsley 1/4 teaspoon black pepper 2 tablespoons white wine vinegar 1…Read More

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Blended Celery Lemonade


A crispy green vegetable is a savory addition to an already refreshing and classic beverage that’s sure to quench your thirst. YOU NEED: 6 large celery stalks 3 lemons, juiced 2 teaspoons honey 8 ice cubes 8 ice cubes 18 oz sparkling water 4 small celery stalks, with leaves (for garnish) DIRECTIONS Remove any large…Read More

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Peach Lassi Freeze


This local, lighter take on an Indian classic will help you hydrate the healthy way this July. Serves 4 YOU NEED: 3 North American peaches in season, chopped and peeled 1/2 cup ice 1/2 cup nonfat or lowfat plain yogurt* Juice from one orange Splash of orange-flower water (optional) DIRECTIONS Place ingredients in blender and…Read More

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Seasonal Melon Agua Fresca

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This agua fresca recipe makes use of any seasonal melons you may have on hand (try your local farmers’ market!) and includes much less added sugar than traditional agua fresca recipes to help you hydrate the healthy way. Serves 4-6 YOU NEED: 2 – 3 cups melon chunks (watermelon, cantaloupe, honeydew, etc.) 2 cups water…Read More

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Spiked Water


Hydrate the healthy way this July with the below recipe for “spiked water” – many variations are possible, the recipe is just a guide! Makes 6 cups YOU NEED: Still or sparkling water Ice (optional) One or two of the following: Fresh mint leaves, crushed Sliced oranges, lemons, or other citrus Sliced strawberries Blueberries or…Read More

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(Almost) Classic Arnold Palmer


Iced black tea mixed with lemonade provides a refreshing, lower-calorie beverage that may be known as “half & half” in the Southern United States. Makes 6 cups YOU NEED: 4 bags of English Breakfast or other black tea 5 cups of boiling water 3 tablespoons honey Juice from 4 lemons (more lemons if you prefer…Read More

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Ginger Lime Infusion


Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation. Makes 8 cups YOU NEED: 3-4 inches fresh ginger root, peeled 3 limes 8 cups water DIRECTIONS Thinly slice ginger root and place in large jar or other container. Add the juice from two of…Read More

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Chicken Club Quesadilla

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A quick, easy-to-assemble meal packed with protein and great flavors. Serves 4 YOU NEED: 12 oz Cooked Chicken breast or tenders or boneless chicken meat seasoned with salt and pepper 4 – 6 strips smoked bacon cooked crisp 8 oz shredded cheese (such as Monterey Jack) 2 avocados, diced Juice of 1 lime Hot sauce…Read More

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Chili-Spiced Black Bean Burgers


Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger. Serves 6 YOU NEED: 2 tablespoons vegetable oil 1 medium onion, diced 4 cloves garlic, peeled and chopped 2 teaspoons chili powder, or more to taste 1/8…Read More

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Reinvented Bean Salad with Edamame, Couscous, and Mint

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Plant-based and protein-packed, this salad contains fiber, nutrients, texture, and flavor to satisfy and delight. Serves 8 -10 YOU NEED: 1 cup dry whole wheat couscous Juice of 2 medium lemons 1/4 cup olive oil 1/4 cup white wine or rice vinegar 1/2 teaspoon salt 2 tablespoons lemon zest (use lemons above) 2 cups (10…Read More

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Seared Tofu with Spicy Peanut Sauce


Tofu is a great vehicle for the spicy and nutty flavor of this peanut sauce in addition to being an excellent source of plant based protein. Serves 4-6 YOU NEED: 1 (14 ounce) package extra firm tofu, cut into strips a little less than 1/2 inch thick 1/4 cup smooth, unsalted, natural peanut butter 3…Read More

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Cajun Tofu Burger


Spice up your meat-free barbecue options and impress your vegetarian friends. Makes 6 to 8 burgers. YOU NEED: 1 teaspoon olive oil, plus more for brushing 1 large carrot, finely diced 1-2 jalepeño peppers, finely diced 1/3 cup red onion, finely diced 1/2 cup green onion, finely chopped 1 16-oz package extra firm tofu, pressed…Read More

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Reinvented 3-Bean Salad


A fresh twist on a classic salad that will be appreciated at any summer picnic. Serves 4 YOU NEED: 1 ½ cups cooked white beans (about one 15-oz can), drained and rinsed* 1 ½ cups cooked garbanzo beans (about one 15-oz can), drained and rinsed* 1 ½ cups fresh green beans, cut into 1’’ pieces…Read More

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Red Lentil Croquettes


Containing a blend of aromatic spices, these baked croquettes are a delicious, nutritious, and low carbon replacement to meat or cheese-based varieties. Serves 4 YOU NEED: 1 cup red lentils 1 bay leaf 1 teaspoon ground cumin 1 tablespoon coriander seed 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon white pepper 3-4 scallions, diced…Read More

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Cardamom and Apricot Rice Pudding


A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. Brown rice may be used, but will result in a chewier texture. Serves 4 – 6 Sodium: Under 60mg per 1/2 cup serving YOU NEED: 1 cup medium-grain white or brown…Read More

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Herbaceous Refrigerator Pickles


By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks. Makes 3 cups pickles, about 2 pint jars Sodium: Under 25mg per 1/4 cup serving YOU NEED: 2 pint jars…Read More

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Shaved Asparagus and Prosciutto Salad with Date Vinaigrette

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Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing. Serves 4 YOU NEED: 3 large Medjool dates, chopped 2 tablespoons sherry vinegar 12 large* asparagus spears * 1 tablespoon orange juice 1 tablespoons olive oil Up to 1 tablespoon water 1.5 ounces prosciutto, pulled into strips Zest…Read More

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Sage-Braised Parsnip

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Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8 YOU NEED: 2 tablespoons olive oil 2 pounds parsnips, peeled and cut into 1/2 x 2-inch pieces 1-2 carrots, peeled and cut into 1/2 x 2-inch pieces (optional, for color) 2 cups vegetable broth 3 tablespoons…Read More

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Local Tilapia with Sweet Potato Hash and Tomato Coulis


This dish takes some assembling, but its bold flavors pair well with mild tilapia and makes for a fresh, delicious dinner. From Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, AZ Serves 4 Fire Roasted Tomato Coulis Yield 2 cups YOU NEED: 4 heirloom tomatoes 2 onions, whole 1…Read More

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Fennel Bulb and Frond Gratin


Both the fennel fronds, which are delicious but often discarded, and the bulb are used in this recipe. The strong licorice flavor of fennel mellows with cooking. Serves 6 – 8 YOU NEED: About 3 – 4 fennel bulbs with fronds 1 cup low sodium chicken or vegetable broth 1/4 cup olive oil 3/4 cup…Read More

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Roasted Spaghetti Squash with Melted Leeks


Although harvested in the early fall, spaghetti squash can be stored in a cool environment to be used throughout the year. Serves 8 large servings YOU NEED: 1 medium spaghetti squash 4 medium leeks olive oil for brushing 1/4 tsp salt and pepper to taste herbs such as rosemary, oregano, thyme and/or grated cheese (optional)…Read More

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Chicken Paprikash


A classic Hungarian dish with so much paprika flavor that you won’t even miss the salt. To reduce saturated fat content, remove the chicken skin prior to serving. Serves 4 Sodium: Under 200mg per 1 cup serving YOU NEED: 2 tablespoons vegetable oil 2 pounds bone-in chicken pieces 2 – 3 large yellow onions, diced…Read More

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Mussels in Spicy Tomato-Cilantro Broth


According to the Monterey Bay Aquarium’s Seafood Watch program, mussels are a ‘super green’ seafood choice because they are good for both your health and the oceans. Makes 4 servings YOU NEED: 2 lbs mussels 1 tablespoon olive oil 4 cloves garlic, chopped 1 14 ounce can of diced tomatoes 1 cup dry white wine…Read More

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Craveable Kale Chips

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Get your crunch and nutrients too with this versatile snack that is as easy on the environment as it is good for your well-being. Serves 4 YOU NEED: 1 bunch curly or Lacinato (dino) kale 2 teaspoons olive oil 1/8 teaspoon sea salt* DIRECTIONS Preheat oven to 300 degrees F. Line a cookie sheet with…Read More

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Chia Seed Breakfast Pudding

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Start this easy pudding the night before for a delicious, plant-based, and planet-friendly breakfast that’s high in protein, healthful omega-3 fats, fiber, and antioxidants. Serves 4 YOU NEED: 8 tablespoons chia seeds 2 cups almond milk 1/2 teaspoon almond extract 2 teaspoons agave syrup (optional) 2 cups blueberries 8 tablespoons roasted, chopped almonds 4 (8…Read More

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Shrimp and Soba Noodles with Snap Peas


Refreshing, yet filling, this salad can be eaten warm or at room temperature. Pair with a side fruit or vegetable, such as cabbage slaw, for a balanced plate. Serves 4 YOU NEED: 6 ounces soba (buckwheat) noodles 1 tablespoon sesame oil 1 tablespoon plus 2 teaspoons vegetable oil 2 cloves garlic, minced 1 tablespoon fresh…Read More

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Shrimp, Grapefruit, and Avocado Salad


Vitamin C and Iron: Citrus fruits increase absorption of iron from foods like shrimp. YOU NEED: 1 pound large shrimp, peeled and deveined* 1 tablespoon + 3 tablespoons vegetable oil 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 3 grapefruit, pith removed and sliced 2…Read More

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One Pot Vegan Curry Stew with Quinoa


This delicious vegetarian stew is easy to prepare, chock-full of vegetables, and, with a quinoa base, protein-rich. For the stew YOU NEED: 1 small onion, peeled and cut into large pieces 1 cloves garlic smashed or chopped 1 Tbsp fresh ginger grated or chopped small 3 cups assorted fresh or frozen vegetables Suggestions: cauliflower cut…Read More

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Roasted Delicata Squash with Tahini


The rich tahini sauce perfectly complements the winter squash while providing heart benefits through oils in the sesame seeds. Serves 4-6 YOU NEED: 2-3 delicata squash (about 2 pounds) 3 tablespoons olive oil 1/8 teaspoon salt 2 tablespoons tahini Juice from 1 lemon DIRECTIONS Preheat oven to 425 degrees F. Clean squash well. Slice into…Read More

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Edamame and Avocado Spread


Packed with flavor and heart-healthy mono- and polyunsaturated fats, this spread is sure to be a crowd pleaser. Makes 2 cups YOU NEED: 1-1/2 cups shelled edamame 1 medium avocado 1 tablespoon olive oil Juice of 1 large lemon 1/8 teaspoon salt 1/2 teaspoon garlic powder DIRECTIONS Pulse edamame in a food processor or blender…Read More

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Spicy Honey Soy BBQ Wings


Just five ingredients make up this robust flavored BBQ sauce. Either roast in the oven or on the grill. Serve with a mustardy potato salad. YOU NEED: 2 -2 ½ lbs Chicken wings or drumettes ¼ cup soy sauce ¼ cup ketchup ¼ cup honey 1 Tbsp chili powder 1 Tbsp hot sauce ( your…Read More

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Roasted Cumin Cauliflower


Compounds found in cruciferous vegetables like cauliflower, broccoli, and Brussels sprouts are better cancer fighters when eaten in the whole food form, rather than taken in supplements. Serves 4 YOU NEED: 1 head of cauliflower 2-3 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon cumin seeds 3 cloves garlic, minced 1/2 teaspoon salt, optional…Read More

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Yogurt Sauce with Cucumber and Mint (Tzatziki)


The calcium in yogurt is better absorbed when eaten in combination with vitamin D, so serve this sauce with a vitamin D source such as fatty fish or at a picnic outside in the sunshine (sun exposure increases vitamin D production). Makes 3 cups YOU NEED: 2 cups plain yogurt (lowfat or whole)•2 teaspoons olive…Read More

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Ricciarelli Cookies with Orange Zest


These classic Italian almond cookies are a delicious way to treat your tastebuds in addition to your health, as they are lower in saturated fats and higher in healthy fats than most cookies. Makes 4 dozen cookies. YOU NEED: 2 cups almond meal or flour 3/4 cup granulated sugar 2/3 plus 1/4 cup powdered sugar…Read More

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Sweet Potato and Greens Macaroni and Cheese


This recipe reinvents a traditional comfort food to be higher in fiber, stress-reducing nutrients, and flavor. Serves 4-6 YOU NEED: 2 1/2 cups dry whole wheat pasta noodles (macaroni, rigatoni, elbow, or spiral) 2 cups sweet potato (about 1 medium), peeled and chopped 1 cup low-fat milk 1 cup (5 ounces) grated sharp cheddar cheese…Read More

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Tea-Infused Tofu and Bok Choy Soup


The tea, tofu, and greens are rich in nutrients and antioxidants to nourish you during hectic times. Serves 6 YOU NEED: 1/4 cup lower sodium soy sauce 1 bag tea (such as black, green, or earl grey) 1 block tofu, cut into bite-sized cubes 4 cups water 6 bags of ginger tea 4 cloves garlic,…Read More

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Raw Brussels & Avocado Salad In Tarragon Dressing


A lot of people are funny about Brussels sprouts. If you don’t believe me, try bringing a plate of them to an office potluck and see what happens. I’m done trying to figure out why, but I’m sure it has to do in most cases with some kind of childhood trauma. My standing theory is that…Read More

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Balsamic Butternut Squash with Parsley

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Thanksgiving alternatives: a sweet squash side that pleases. RECIPE Makes six 1/2 cup servings YOU NEED: 1 medium butternut squash, peeled and cut into cubes for about 3 cups 1/2 onion, sliced 2 cloves garlic, minced 1/4 cup balsamic vinegar 1-2 teaspoons olive oil 1 tablespoon dark brown sugar 2 teaspoons dried oregano 2 tablespoons…Read More

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Herb Garlic Chicken

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Explore herbs and tailor the fragrance of this robust dish to your own liking. RECIPE Makes six 3-4 ounce servings YOU NEED: 1 1/2 pounds skinless boneless chicken breast, raw 1 tablespoon dried Italian seasoning blend (oregano, rosemary,and basil) 1 teaspoon ground black pepper 1tablespoon canola oil 4 cloves garlic, minced 3/4 cup dry white…Read More

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Quinoa and Water Chestnut Salad

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Quinoa crunch! A tasty fusion of Asian and Pre-Columbian flavors. RECIPE Makes six 3/4 cup servings YOU NEED: 3/4 cup quinoa, dry 2 cups water 1 tablespoon low sodium soy sauce 1 tablespoon fresh ginger, minced 1 tablespoon seasoned rice vinegar 1/4 cup green onions, thinly sliced 1/4 cup fresh cilantro, chopped 3/4 cup canned…Read More

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Potato, Greens, and Garlic Soup


Soup that warms your heart and keeps it healthy. Serves 4-6 YOU NEED: 2 tablespoons olive oil 6 cloves garlic, minced 1 medium onion, diced 2 bay leaves 6 cups chicken or vegetable broth 1 pound potatoes, preferably yukon gold, chopped 2 sprigs rosemary 1 bunch greens such as chard, kale or mustard 1/2 teaspoon…Read More

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Arugula Salad with Fennel, Pear & Shaved Parmesan


An ornate and delicate salad you can make quickly. RECIPE Serves 4 YOU NEED: 3 cups arugula 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish) 2 medium pears or 1 large pear, sliced length-wise 1/2 cup Parmesan cheese, shaved Juice from 1 lemon 3 tablespoons olive oil 1 tablespoon Dijon mustard…Read More

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Steamed Broccoli with Caramelized Onions & Pine Nuts


An aromatic forest of sweet, steamed broccoli. RECIPE Serves 6 YOU NEED: 3 tablespoons pine nuts or chopped slivered almonds 2 teaspoons extra-virgin olive oil 1 cup chopped onion (about 1 medium) 1/2 teaspoon salt, or to taste 4 cups broccoli florets 2 teaspoons balsamic vinegar Freshly ground black pepper, to taste DIRECTIONS Toast pine…Read More

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Lemon & Olive Oil Cake with Fresh Berries


A simple, moist cake that adapts to the berries in season and available to you. RECIPE Serves 8 YOU NEED: 4 eggs 1/2 teaspoon salt 1 cup sugar 1 1/4 cup flour 1 tablespoon baking powder 1/3 cup extra virgin olive oil + more to drizzle Fresh squeezed juice from 1 lemon Zest from 2…Read More

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Oven-Fried Sesame Chicken


Comfort food made-over. Serves 4 YOU NEED: 1/3 cup buttermilk 1 egg white 1/2 teaspoon cayenne pepper 2 teaspoons Dijon mustard Vegetable oil, to brush baking sheet 2 1/2 pounds chicken legs and thighs, skin and fat trimmed 1/2 cup whole-wheat flour 2 tablespoons sesame seeds 1 1/2 teaspoons paprika 1 teaspoon baking powder 1…Read More

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Bulgur Pilaf with Tomato, Zucchini, & Turmeric


A delicious Mediterranean side dish with Middle Eastern undertones. RECIPE Serves 8 YOU NEED: 1 cup uncooked bulgur wheat, rinsed and drained (pre-cook bulgur to save time) 1 tablespoon olive oil 2 cloves garlic, minced 1 cup chopped onion (about 1 medium) 2 cups chopped zucchini 4 medium tomatoes, chopped or 1 (14oz) can tomatoes,…Read More

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