Monthly Archives: November 2013

Butternut Squash Soup


It’s soup season! (Yields approximately 6 cups)


3 Tbs.Butter or Olive oil (or any combination)
1 large Onion, chopped
2 lb.Butternut squash,* peeled, seeded, cut into ½-inch pieces (or buy frozen, cubed)
4 cups (or more) Low-salt chicken broth continue reading

Salad of Citrus Fruits and Poppy Seed Dressing


Winter Salad – Citrusy and Creamy (8 servings)

Have this delicious salad recipe to get the year off to a healthy start. By filling at least 2/3 of your plate with plant foods and 1/3 or less with animal protein, you’ll create meals that lower you risk for cancer and other chronic diseases and manage your weight, at the same time. continue reading

Chocolate-Pomegranate-Ginger Bark


(Serves 6)


10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
1-1/2 Tbs. minced candied ginger
1/4 tsp. fine sea salt


- Line a baking sheet with silicone baking mat or waxed paper. Put chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with spatula until chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary. continue reading

Smokey Summer Squash with Balsamic Syrup


(serves 4)

Tender fleshed, mild flavored summer squash takes on a delicious smoky, caramelized taste when grilled. Buy ones that are bight-colored, free of spots and bruised and use within 5 days when stored in a plastic bag in the frig. continue reading

Fresh Spring Pea Tabbouleh


Nutritious bulgur pairs with fresh peas to make this Tabbouleh perfect as a spring or summer side. Keep it simple, local and organic.

Ingredients: (Serves 6)

¾ cup quick-cooking bulgur
1 cup boiling water
2 lemons – juiced and divided (about 6 Tbs.) continue reading