Menu

baby bella

pistachio and garnet sweet potato risotto

by Jackie Newgent  |  October 22, 2015  |  4 Comments
Food Day is October 24! The focus for this year’s Food Day is Toward a Greener Diet. So celebrate real food and say “cheers” to eating less meat and enjoying more whole plant-based foods; it’s better for you, the animals, and our environment. Here’s a tip: If you’re not already doing so, pick at least three specific days each week to go meatless, beginning on Meatless Monday. Mark it on your e-calendar so you don’t forget! Already doing that? Keep going, one day at a time, until most or all of your meals are meat free. Small changes toward a greener diet absolutely do add up. This recipe is just one small step to help you do just that. But that’s...
Read More

baby bella bacon bits

by Jackie Newgent  |  November 19, 2013  |  3 Comments
Makes 6 servings In my recent blog post for The Mushroom Channel, I developed a recipe for Roasted Brussels Sprouts with Baby Bella Bacon Bits. Please check it out here. It’ll be a delicious addition to your holiday table. I also wanted to be sure that you had the bacon bits recipe as is, too. So I adopted it as a my newest tasteover. The bacon bits are truly better than bacon as they’re actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. You’ll be able to find many other uses for these tasty tempters, including providing a crunchy topping for salads, creating intrigue in sandwiches, or adding interest on top of other veggie dishes. Or perhaps you’ll...
Read More

asparagus fettuccine alfredo

by Jackie Newgent  |  May 29, 2013  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 1/2 cups each Nearly 20 years ago, fettuccine Alfredo was dubbed “a heart attack on a plate” by Center for Science in the Public Interest (CSPI). Catchy name, huh?! Since then, I’ve been asked numerous times if there’s actually a way to make a healthy fettuccine Alfredo—and one that’s still delicious. My answer: sort of! This version is still a luxurious pasta dish, but definitely a better-for-you pick. And no worries; as always, I don’t use fake fat-free or pseudo-anything here. Fresh asparagus, mushrooms, and whole-grain pasta create extra body, color, and savoriness. I’m lighter-handed on the butter, cheese, and cream, while still using the rich stuff … real heavy...
Read More