See this at: laurasbestrecipes.co...| Added on 09/14/09

During the peak of summer when heirloom tomatoes are at their best, why get complicated? Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad. The taste is incredible and the wide variety of colors from green to... See more

During the peak of summer when heirloom tomatoes are at their best, why get complicated? Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad. The taste is incredible and the wide variety of colors from green to yellow and purple with add life to your dinner table. See less

See this at: nytimes.com| Added on 07/24/09

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. See less

See this at: nytimes.com| Added on 07/22/09

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly... See more

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal. See less

See this at: find.myrecipes.com| Added on 04/28/09

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes. See less

Highlights: Calories:112 (34% from fat)Fat:4.2g (sat 1.2g,mono 1.7g,poly 0.5g) Protein:5.6gCarbohydrate:14.9gFiber:2.6gCholesterol:3mgIron:1.5mgSodium:519mgCalcium:47mg

See this at: find.myrecipes.com| Added on 04/28/09

A tartine is an open-faced sandwich. Manchego, a sheep\'s-milk cheese, and serrano ham give this tasty salad a Spanish flair.

A tartine is an open-faced sandwich. Manchego, a sheep\'s-milk cheese, and serrano ham give this tasty salad a Spanish flair. See less

Highlights: Calories:269 (34% from fat)Fat:10.3g (sat 3.9g,mono 4.5g,poly 0.8g) Protein:11.2gCarbohydrate:34.4gFiber:2.2gCholesterol:19mgIron:2.4mgSodium:730mgCalcium:135mg

See this at: find.myrecipes.com| Added on 04/28/09

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender. Preheat broiler. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice... See more

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender. Preheat broiler. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper. See less

Highlights: Calories:343 (30% from fat)Fat:11.5g (sat 4.3g,mono 4.7g,poly 1.1g) Protein:21.7gCarbohydrate:40.7gFiber:2.8gCholesterol:31mgIron:3.6mgSodium:1041mgCalcium:324mg

See this at: sparkpeople.com| Added on 03/11/09

1. Preheat broiler or grill. 2. Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits. 3. In small bowl, whisk together oil and vinegar with salt and... See more

1. Preheat broiler or grill. 2. Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits. 3. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side. Makes 4 servings. The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results. See less

See this at: matisseandjacks.com| Added on 07/02/08

Preheat oven to 350F. Spray or lightly grease mini-muffin pan (or use 8 x 8 baking pan for bars). What you need: * One box M&J's Granola Bites * 2 heaping tbsp honey* * 8 tbsp unsalted butter * 1-2 tbsp warm water *tip: before measuring honey, spray... See more

Preheat oven to 350F. Spray or lightly grease mini-muffin pan (or use 8 x 8 baking pan for bars). What you need: * One box M&J's Granola Bites * 2 heaping tbsp honey* * 8 tbsp unsalted butter * 1-2 tbsp warm water *tip: before measuring honey, spray the baking spoon or coat with oil so the honey glides off instead of sticking to the spoon! What you do: In a microwave safe bowl, melt honey and butter. Add melted honey/butter and 1 tbsp water to Granola Bite mix. Blend until moist and uniform. Drop by tablespoons into mini-muffin tin (or press mixture into 8x8 pan). Bake for 10-12 min (or 15 - 18 min if using an 8x8 pan). Let cool completely and enjoy! See less

See this at: wholefoodsmarket.com| Added on 10/19/09

This appetizer is great for entertatining as the chutney can be made ahead of time and stored in the refrigerator. Be sure to bring the Brie to room temperature before serving.

This appetizer is great for entertatining as the chutney can be made ahead of time and stored in the refrigerator. Be sure to bring the Brie to room temperature before serving. See less

See this at: nytimes.com| Added on 05/08/09

1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels 1 to 3 serrano or jalapeño peppers, minced 1 ripe avocado, peeled, pitted and finely diced 2 to 3 teaspoons fresh lime juice (to... See more

1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels 1 to 3 serrano or jalapeño peppers, minced 1 ripe avocado, peeled, pitted and finely diced 2 to 3 teaspoons fresh lime juice (to taste) 1 tablespoon extra virgin olive oil 1/4 cup chopped cilantro (more to taste) Salt, preferably kosher salt, to taste 1. Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving. Summer Variation: In the summer, when corn is in season, steam one ear of corn for four to five minutes. Remove the kernels, and toss with the above ingredients. Martha Rose Shulman can be reached at martha-rose-shulman.com. See less

See this at: find.myrecipes.com| Added on 04/28/09

The sweetness of the watermelon brings out the flavor of the yellow plum tomatoes, the feta adds a touch of salt, and the mint finishes the salad with a refreshing note. Cut the watermelon into wedges that are similar in size to the tomato slices.

The sweetness of the watermelon brings out the flavor of the yellow plum tomatoes, the feta adds a touch of salt, and the mint finishes the salad with a refreshing note. Cut the watermelon into wedges that are similar in size to the tomato slices. See less

Highlights: Calories:80 (36% from fat)Fat:3.2g (sat 1.3g,mono 1.3g,poly 0.4g) Protein:2.6gCarbohydrate:12.5gFiber:1.7gCholesterol:6mgIron:0.8mgSodium:234mgCalcium:50mg

See this at: find.myrecipes.com| Added on 04/28/09

Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking. See less

Highlights: Calories:72 (30% from fat)Fat:2.4g (sat 0.8g,mono 0.2g,poly 0.0g) Protein:5.7gCarbohydrate:8.3gFiber:4.1gCholesterol:5mgIron:0.5mgSodium:352mgCalcium:129mg

See this at: homecooking.about.co...| Added on 04/08/09

* Place eggs in single layer in saucepan. * Cover with at least one inch of cold water over tops of shells. * Cover pot with lid and bring to a boil over medium heat. * As soon as the water comes to a full boil, remove from heat and let stand. *... See more

* Place eggs in single layer in saucepan. * Cover with at least one inch of cold water over tops of shells. * Cover pot with lid and bring to a boil over medium heat. * As soon as the water comes to a full boil, remove from heat and let stand. * Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes. * Large hard-cooked eggs: let stand in hot water 15 to 17 minutes. * When cooked to desired level, drain off hot water. * Immediately cover with cold water and add a few ice cubes. * Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve. * Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed. See less

See this at: nytimes.com| Added on 04/02/09

2 garlic cloves, minced, plus 1 garlic clove, cut in half Salt, preferably kosher salt, to taste 3 ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes, drained 1/2 cup water Salt and freshly ground pepper Freshly ground... See more

2 garlic cloves, minced, plus 1 garlic clove, cut in half Salt, preferably kosher salt, to taste 3 ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes, drained 1/2 cup water Salt and freshly ground pepper Freshly ground pepper to taste 2 tablespoons minced flat-leaf parsley Grated or shaved Parmesan or Gruyere for sprinkling (optional) 4 to 8 thick slices country bread 1. Trim the ends of the mushrooms and cut into thick slices. (If using wild mushrooms, chop coarsely.) Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender and beginning to color, five to eight minutes. Add the mushrooms, garlic and 1/2 teaspoon salt. Cook, stirring, until the mushrooms begin to soften and sweat. Stir in the tomatoes and water, add salt to taste, bring to a simmer, reduce the heat, cover and simmer for 30 minutes. Stir from time to time. Stir in the pepper and parsley, and taste and adjust seasonings.... See less

Highlights: You can use button, cremini or wild mushrooms, or a combination of them, for this savory mushroom topping. It’s a delicious source of B vitamins, selenium, copper, potassium, phosphorous, zinc and manganese.

See this at: nytimes.com| Added on 04/01/09

1 cup, tightly packed, coarsely chopped arugula (about 2 ounces arugula) 1 can water-packed or olive oil packed tuna, drained, or a 6 ounce tuna steak, cooked and flaked 1 can white beans, drained and rinsed 1 tablespoon vinegar (sherry, red wine or... See more

1 cup, tightly packed, coarsely chopped arugula (about 2 ounces arugula) 1 can water-packed or olive oil packed tuna, drained, or a 6 ounce tuna steak, cooked and flaked 1 can white beans, drained and rinsed 1 tablespoon vinegar (sherry, red wine or champagne) Salt, preferably kosher salt, and freshly ground pepper to taste 3 tablespoons extra virgin olive oil 2 garlic cloves, 1 minced, 1 cut in half 4 to 8 thick slices whole grain country bread 1. Combine the arugula, tuna and beans in a bowl. Whisk together the vinegar, salt, pepper, olive oil and minced garlic, and toss with the salad. 2. Toast the bread and rub with the cut clove of garlic. Top with the salad. Press down on the salad with a fork so that it doesn’t all fall off the bread, and serve. Yield: Serves four Advance preparation: Though this is a last-minute bruschetta, quick to throw together, you could combine all of the ingredients for the topping — except for the arugula — hours or even a day ahead. When ready to serve,... See less

Highlights: This bruschetta is a little like a chopped Niçoise salad on a piece of toast. I used leftover grilled tuna the first time I made it. Canned tuna works just fine.

See this at: nytimes.com| Added on 03/31/09

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will... See more

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. See less

See this at: nytimes.com| Added on 03/30/09

Toast needn’t be just a breakfast thing. If you’ve got a loaf of wholesome bread on hand, you’ve got the makings of a quick, simple, healthy supper. Cut thick slices, toast them lightly, rub them with a cut clove of garlic, brush with olive oil and... See more

Toast needn’t be just a breakfast thing. If you’ve got a loaf of wholesome bread on hand, you’ve got the makings of a quick, simple, healthy supper. Cut thick slices, toast them lightly, rub them with a cut clove of garlic, brush with olive oil and then pile something on top. That something can be as simple as the vegetable soup or ratatouille left over from last night’s dinner -- not enough for a real portion on its own, but too good to throw out. Or the topping can be something you make from scratch, like today’s recipe for scrambled eggs with asparagus. See less

Highlights: Though it’s usually thought of as an appetizer, bruschetta makes for a fine meal.

See this at: recipes.sparkpeople....| Added on 06/27/08

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal.

These bean cakes are yummy and great for you. Served with the salsa, it makes a very colorful and festive presentation. I serve these with a lite side salad. Plenty of protein and fiber. Even my meat loving hubby loves this meal. See less

See this at: allrecipes.com| Added on 04/01/08

* 2 kiwis, peeled and diced * 2 Golden Delicious apples - peeled, cored and diced * 8 ounces raspberries * 1 pound strawberries * 2 tablespoons white...

See this at: allrecipes.com| Added on 01/28/08

SUBMITTED BY: Patti Jo "These really taste like crab cakes but without the crab, and is a really good way to utilize that bumper crop of zucchini!"...

See this at: find.myrecipes.com| Added on 01/23/08

Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles. While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add... See more

Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles. While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up. See less

See this at: find.myrecipes.com| Added on 11/16/09

* Potatoes: * 2 pounds sweet potatoes, peeled and chopped * 3/4 cup granulated sugar * 1/4 cup evaporated low-fat milk * 3 tablespoons butter, melted * 1/2 teaspoon salt * 1 teaspoon vanilla extract * 2 large eggs * Cooking spray * Topping: * 1.5... See more

* Potatoes: * 2 pounds sweet potatoes, peeled and chopped * 3/4 cup granulated sugar * 1/4 cup evaporated low-fat milk * 3 tablespoons butter, melted * 1/2 teaspoon salt * 1 teaspoon vanilla extract * 2 large eggs * Cooking spray * Topping: * 1.5 ounces all-purpose flour (about 1/3 cup) * 2/3 cup packed brown sugar * 1/8 teaspoon salt * 2 tablespoons melted butter * 1/2 cup chopped pecans See less

See this at: wholefoodsmarket.com| Added on 09/21/09

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe... See more

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad. See less

See this at: wholefoodsmarket.com| Added on 09/21/09

With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal.

With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal. See less

See this at: well.blogs.nytimes.c...| Added on 11/14/09

“Thanksgiving is a great time to try out vegetarian dishes,” Dr. Weil says. “The recipe I sent you is simple, easy and delicious. I think that should be the goal of everyday eating: learning to make really good food from fresh ingredients without... See more

“Thanksgiving is a great time to try out vegetarian dishes,” Dr. Weil says. “The recipe I sent you is simple, easy and delicious. I think that should be the goal of everyday eating: learning to make really good food from fresh ingredients without spending a lot of time, work or money on it.” If soup is on your Thanksgiving menu this year, consider this easy and robust squash soup. Roasting brings out the flavor, enlivened with tart apples and spiced up with chile powder. To add holiday flair, add a dollop of cilantro-walnut pesto. Both recipes are detailed below, along with five new suggestions for cooking with squash, from Martha Rose Shulman’s Recipes for Health. See less

See this at: nytimes.com| Added on 11/06/09

Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it. 1/2 pound chickpeas... See more

Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it. 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over See less

See this at: find.myrecipes.com| Added on 10/29/09

* 8 ounces hot or sweet turkey Italian sausage * 2 cups fat-free, less-sodium chicken broth * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano * 1/2 cup uncooked small shell pasta * 2 cups bagged baby spinach leaves * 2 tablespoons... See more

* 8 ounces hot or sweet turkey Italian sausage * 2 cups fat-free, less-sodium chicken broth * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano * 1/2 cup uncooked small shell pasta * 2 cups bagged baby spinach leaves * 2 tablespoons grated fresh Parmesan or Romano cheese * 2 tablespoons chopped fresh basil See less