An autumnal take on potato salad, roasted blue potatoes and caramelized shallots are paired with crisp-tender green beans and balsamic vinaigrette. Blue cheese lends a lively tang to earthy vegetables and balsamic vinegar is sweet and mellow. Rosemary is a natural partner to balsamic vinegar, and its evergreen aroma reinforces the feeling of fall. If … Read more
Ingredients: 2 pounds potatoes, peeled, cubed 2 pounds sweet potatoes, peeled, cubed 1 pound turkey bacon 1 small head cabbage, chopped 1 large onion, chopped 1 cup skim milk salt and pepper to taste 1/8 cup butter, melted Directions: Boil potatoes with a pinch of salt until tender. In a large skillet, brown bacon and … Read more
Ingredients: Halibut : Approximately ½ cup orange juice 3-4 tablespoons lime juice Zest of one lime 3-5 garlic cloves, minced 1 tablespoon brown sugar 2 tablespoons olive oil ½ teaspoon salt 4 halibut pieces Salsa: 2 cups chopped fresh or frozen peaches ¼ cup chopped sweet onion 2-3 garlic cloves, minced 1-3 jalapeno pepper, seeded … Read more
Ingredients: 4 large sweet potatoes 2-3 tablespoons unsalted butter 4-6 cloves diced garlic Pepper, salt Directions: Chop sweet potatoes into inch sized cubes. Boil potatoes until they fall off your fork easily when stabbed. Drain off water, remove from pan. In that pan, sauté garlic and butter until garlic gets soft and slightly brown. Return … Read more
Ingredients: Brussels Sprouts – 1 pound Garlic (minced) – 3 cloves Vegetable Stock – 2 ½ cups Olive oil – 1 tbsp Salt & Pepper – to taste Directions: Heat sauté pan on medium high. Add oil, garlic, and Brussels sprouts and mix well. Add 1 cup of vegetable stock and reduce. Once the stock … Read more
Light, easy foods cooked on the grill are one of the best parts of summer. This month, we’ve included foods that are not only grilled, but are combination of benefits – anti-inflammatory, high in vitamin D, and high in calcium! Note: when using bamboo skewers, be sure to soak them in water for 30 minutes … Read more