Category Archives: Recipes

Quick and easy recipes.

Salmon Grain Bowl

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How to Make It

Step 1

For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use.

Step 2

For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature.

Step 3

For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil.

Step 4

For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil.

Step 5

Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired.

Peanut Butter Haystacks

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Angel Food Cake Pops

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Warm Chocolate Cake with Citrus

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How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place hazelnuts on a baking sheet; bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel; rub off skins. Chop nuts finely.

Step 3

Coat 4 (4-6 ounce) ramekins with cooking spray, and coat the insides of the ramekins with chopped hazelnuts.

Step 4

Combine chocolate and butter in a microwave-safe bowl; microwave on HIGH 1 minute, stirring every 30 seconds until mixture is smooth. Set aside.

Step 5

Combine eggs, sugars, and salt in a bowl; beat with mixer on high speed until pale and roughly tripled in volume (about 5 minutes).

Step 6

Gently stir one-fourth of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Divide batter evenly among ramekins. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 20 minutes or until puffy and set.

Step 7

Remove ramekins from pan; cool on a wire rack 10 minutes or until cool to touch.

Step 8

Top ramekins with tangerine, blood orange, or mandarin orange segments.

Step 9

Note: Nutritional analysis includes Sugars 20g.

Avocado, Mint, and Yogurt Dip

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avocado-yogurt-dipPhoto: Levi Brown

Ingredients

  • 1 avocado, peeled, pitted, and cut into chunks
  • 1 cup plain reduced-fat (2%) Greek yogurt
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced fresh mint leaves, divided
  • 1 tablespoon pistachio oil or extra-virgin olive oil

Preparation

  1. In a medium bowl, mash together avocado, yogurt, lime juice,and salt until creamy.

  2. Fold in 3 tablespoons mint leaves, drizzle with oil, and top with remaining mint.

  • :
  • Prep: 5 minutes; Total time: 5 minutes. Avocados are high in healthy monounsaturated fats—the healthy, good-for-your-heart kind!
  • Yield: Makes 6 servings (serving size: about 1/4 cup)

Nutritional Information

Calories per serving: 85
Fat per serving: 6.6g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 3.4g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 4g
Carbohydrate per serving: 4g
Fiber per serving: 2g
Cholesterol per serving: 3mg
Iron per serving: 1mg
Sodium per serving: 175mg
Calcium per serving: 36mg

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Grilled Pimento Cheese

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Combine 1 cup reduced-fat shredded cheddar cheese, 1/8 cup bottled roasted red peppers, drained, and 1 chopped garlic clove in a food processor; process until well blended. Add 1/4 cup reduced-fat mayonnaise, stirring well. Spread 1 1/2 tablespoons mayonnaise mixture over each of 4 Pepperidge Farm Deli Flats (split in half). Grill sandwiches until golden and cheese is melted (about 4 minutes). Slice in half; serve.

Grilled Cheddar with Apples

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grilled-cheesePhoto: Travis Rathbone

Ingredients

  • 4 teaspoons mayonnaise
  • 8 thin slices seeded whole-grain multigrain bread
  • 4 teaspoons grainy Dijon mustard
  • 4 ounces sharp Cheddar, grated (1 cup)
  • 1 medium apple, cored and thinly sliced
  • 2 ounces baby spinach leaves (1 cup)

Preparation

  1. Place a heavy skillet over low heat.

  2. Spread 1/2 tsp. mayonnaise on each bread slice and 1/2 tsp. mustard on other side. Sprinkle half of cheese over mustard side of 4 slices. Add apple, spinach and remaining cheese. Top with remaining bread slices, mustard-side down.

  3. Put 2 sandwiches in skillet; weigh down with another skillet. Cook until toasted, about 3 minutes. Turn sandwiches over, weigh down again and cook until cheese melts, about 3 minutes more. Transfer to a plate. Repeat to make other 2 sandwiches.

  • Prep Time:
  • Cook Time:
  • Yield: Yield: 4 sandwiches (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 325
Fat per serving: 16g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 13g
Carbohydrate per serving: 30g
Fiber per serving: 5g
Cholesterol per serving: 32mg
Iron per serving: 2mg
Sodium per serving: 562mg
Calcium per serving: 269mg

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Apple-Spinach Chicken

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  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook 5-6 minutes on each side or until well browned. Remove to plate, and keep warm.

  • Add next 4 ingredients (through apple slices) to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.

  • Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.

    • Barley-Stuffed Poblanos

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  • In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until soft (5-7 minutes). Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 teaspoon chili powder into barley until kale is wilted; mix in cheddar.

  • Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes. Add tomatoes, remaining 1 teaspoon chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes). Turn heat to low; cover.

  • Preheat broiler with rack in middle position. Slice off stems from peppers to make a wide hole for stuffing; reserve stems. Using a small knife, carefully remove membranes and seeds. Stuff peppers tightly with barley mixture; return stem ends to top of peppers. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.