October 29th, 2010 - Barbara Feiner
I can’t think of a better way to celebrate fall than incorporating seasonal textures, flavors and ingredients into evening meals.
Today’s recipe for Beet and Red Cabbage Salad doubles up on nutrient-rich vegetables: pickled beets and sweet-and-sour red cabbage. Finish the dish with crispy tart apples and crunchy toasted pecans.
Prep time is 15 minutes, cook time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
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August 13th, 2010 - Barbara Feiner
Cucumbers on the grill?
Absolutely! They’re even better when freshly picked from your organic garden.
Today’s recipe pairs English cucumbers with juicy tomatoes, and prep time is minimal. Use a grill basket to prevent veggies from slipping through the grate.
All of the ingredients should be available at a well-stocked natural and organic food store.
Warm Tomato and Cucumber Salad
1 English cucumber
Olive-oil nonstick cooking spray
Salt and pepper, to taste
Your favorite Italian dressing
- Cut tomatoes into wedges.
- Slice cucumber into 1/2-inch slices.
- Spray veggies generously with olive-oil nonstick cooking spray for extra flavor and browning. Spray grill basket, as well.
- Place vegetables in basket. Grill until lightly browned, tossing occasionally, about 4 minutes.
- Season with salt and pepper, if desired. Toss with salad greens and Italian dressing.
Recipe courtesy of PAM Organic Cooking Spray. Photo: La Grande Farmers’ Market.
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July 9th, 2010 - Barbara Feiner
An all-natural sweetener, honey shouldn’t be limited to dessert recipes. As today’s recipe demonstrates, it works beautifully in salad dressings.
When shopping for honey, follow the same guidelines used for pure maple syrup: The lighter the color, the milder the flavor. And with more than 300 honey varieties available—from blueberry and buckwheat to orange blossom and wildflower—you’re sure to find a few favorites.
All of the salad’s ingredients should be available at a well-stocked natural and organic food store. Enjoy!
Citrus Salad with Avocado
Makes 6 servings
3 corn tortillas (6 inches wide)
1/3 cup 100% pure honey
1/4 cup raspberry vinegar
2 tablespoons oil
1/4 teaspoon salt
1 avocado, sliced
- Preheat oven to 255°F.
- Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside.
- Peel oranges and grapefruits. Section and seed them. Place in large bowl, and set aside.
- In small bowl, whisk together honey, raspberry vinegar, oil and salt. Pour over citrus sections, and toss gently.
- Top with avocado slices and tortilla strips.
Recipe and photo courtesy of the National Honey Board
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June 25th, 2010 - Barbara Feiner
Butter beans belong to the same family as lima beans, but each variety is slightly different.
Like lima beans, butter beans are large and flat, but they’re distinguished by their white or yellow color. Traditional lima beans are also large, but they’re quite green. The smaller varieties are often labeled “baby limas.”
Today’s picnic-ready salad recipe is chockfull of butter beans, sun-dried tomatoes, red onions and ham. Mustard and cilantro complete the flavor profile, creating a side dish that’s terrifically tasty.
All of the ingredients should be available at a well-stocked natural and organic food store. If you have any trouble finding butter beans, you can easily substitute lima beans.
Butter Bean Salad
Makes 8 servings
1/4 cup spicy brown mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 can (15 ounces) butter beans, drained
1 red bell pepper, chopped
1/2 cup chopped red onions
1/3 cup chopped sun-dried tomatoes
6 ounces sliced ham, chopped
2 tablespoons chopped cilantro
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Recipe and photo courtesy of Grey Poupon
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June 23rd, 2010 - Scott Shaffer
Summer! Time for road trips and family vacations. But if you’re anything like me, it’s the time of the year that you feel the pull of fast-food restaurants. After all, they’re cheap, convenient, and filling, right?
Wrong. You might have heard that some McDonald’s toys were contaminated with cadmium, and Subway’s recent salmonella outbreak sickened at least 97 people. To me, dealing with food poisoning doesn’t seem cheap or convenient. As for filling, take a look at the Big Mac’s nutritional information and tell me if that’s what you want filling you or your family.
But don’t despair! There’s an easy and inexpensive solution: pack your own meals. It’s better for your body, your wallet, and the planet. If you do it right, it can be tastier, too! I’ve taken the initiative to compile some of our top recipes for road-trip-ready food.
- Grass-fed beef sandwiches with caramelized onions, horseradish cream, and arugula
- Simple organic egg salad
- Florida flounder sandwich with lime and sweet onion tartar sauce
- Easy organic coleslaw with dried cranberries
- Easy lentil salad with radicchio and veggies
- Spicy mango Asian salad
Enjoy your meals and your journey, and wave good-bye to fast food!
Read More:6 Easy, Healthy Recipes to Make for the Summer Road Trip
June 5th, 2010 - Barbara Feiner
June is National Dairy Month, a time to remind ourselves that the official Dietary Guidelines for Americans recommend:
- 3 servings of dairy per day (adults and children 9 years and older)
- 2 servings of dairy per day (children ages 2 to 8 years)
A serving is defined as:
- 1 cup milk or yogurt
- 1/2 cup evaporated milk
- 1/2 cup cottage or ricotta cheese
- 1/3 cup shredded cheese
- 1.5 ounces hard cheese
- 1 cup pudding, frozen yogurt or ice cream (made from milk)
Our weekend recipe combines the classic flavors of sweet potato, chicken and pineapple, accented with reduced-fat Cheddar and Parmesan cheeses.
“This is a very easy month for me to celebrate,” says registered dietitian Regan Jones, who works with 91-year-old Cabot Creamery Cooperative in Montpelier, VT. “Cheese, yogurt and milk are three of my favorite foods and are great additions to almost any recipe. Even better, all three come in lighter varieties.
“Dairy products provide nine essential nutrients like calcium, vitamin D, protein, riboflavin, vitamin B12 and potassium,” Jones adds.
All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store. Enjoy!
Sweet Potato, Pineapple and Cheddar Salad
Makes 6 servings
6 small red or yellow onions
2 medium sweet potatoes (12 ounces)
4 to 6 cloves garlic, peeled and crushed
2 teaspoons olive oil
1/2 teaspoon ground red pepper (cayenne)
12 cups mixed greens (16 ounces)
Nonfat raspberry salad dressing
1 cup cubed fresh pineapple
6 ounces cooked chicken breast, sliced
2 tablespoons grated Parmesan cheese
8 ounces reduced-fat Cheddar cheese (about 2 cups)
Fresh mint leaves for garnish
- Preheat oven to 450°F.
- Peel onions. Cut them lengthwise into 4 to 6 sections, leaving root intact.
- Cut sweet potatoes into 1” x 3” fingers.
- Spread onions, sweet potatoes and garlic on a baking sheet with sides. Drizzle with olive oil, and sprinkle with red pepper, tossing to combine. Cover tightly with aluminum foil and roast for 30 minutes, or until tender.
- Uncover and continue roasting until vegetables are well caramelized on the outside, turning occasionally, about 20 minutes longer.
- Toss greens with dressing, to taste. Divide among 6 plates, and top with roasted vegetables, pineapple and chicken.
- Sprinkle with Parmesan cheese. Grate cheddar into ribbons on top of each salad, and garnish with mint.
Recipe and photo courtesy of Cabot Creamery Cooperative
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May 28th, 2010 - Barbara Feiner
If you’re planning a Memorial Day barbecue or attending a potluck, take a cue from celebrity chef Bobby Flay: Aim for simple and delicious.
“Real food does not have to be complicated,” says Flay, one of the Food Network’s Iron Chefs. “With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family.”
Prep time for our weekend recipe is 10 minutes, chill time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
You can quadruple the recipe if you’re expecting a crowd.
Bobby Flay’s Smoked Chile Cole Slaw
Makes 4 servings
1/2 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce (available in the Mexican food aisle)
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
- Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper.
- Stir in remaining ingredients.
- Cover and refrigerate at least 20 minutes before serving.
Recipe and photo courtesy of Hellmann’s/Best Foods
Read More:Bobby Flay’s Smoked Chili Cole Slaw
December 8th, 2006 - Barbara Feiner
Vinegar is a must-have ingredient for intriguing salad dressings, and this week’s recipe is no exception.
The extended vinegar family includes favorites like apple cider, balsamic, rice, wine and white distilled vinegars. Each variety offers its own distinct flavor and appeal.
All of the ingredients in this recipe should be available at your local natural and organic food store.
Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese
- 1 bunch baby beets
- 2 teaspoons white vinegar
- 1 lb. baby spinach
- 1 small red onion, peeled, sliced and caramelized
- 2 tablespoons chopped fresh mint
- 3 oz. goat cheese, crumbled
- 1/2 cup toasted hazelnuts
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 4 to 5 dried plums, snipped
- 1 teaspoon coarse Dijon mustard
- Freshly ground pepper to taste
- Combine all vinaigrette ingredients with whisk; set aside.
- Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.
- Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.
Recipe and photo courtesy of The Vinegar Institute
Read More:Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese