Recipe Blog

tart cherry & popcorn snack mix

by Jackie Newgent  |  December 5, 2019  |  0 Comments
Montmorency tart cherries have a delightfully tart taste that I adore. Plus, they’ve got anthocyanins, which are health promoting! Dried tart cherries offer a sweet-tart balance and are tasty as is. But they’re quite versatile in recipes, too. They’re the star of this popcorn snack mix along with pops of lemon zest, fresh rosemary, and pistachios. Enjoy it as an anytime snack—or a fun party app! Disclosure: At time of posting, Jackie was a spokesperson for Cherry Marketing Institute (Montmorency Tart Cherries). #ChooseMontmorency
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mediterranean salad with sumac tahini dressing

by Jackie Newgent  |  November 18, 2019  |  0 Comments
This fall I have had the pleasure to have Leah Kern as my dietetic intern. She loves story-telling about food—and she has quite an adventurous eating style. Her default meals have a Mediterranean flair. So, I asked her to create a seasonal Mediterranean-style recipe for you. (Check out her instagram page for food and stories @foodfor_thought_.) She created this awesome salad that I’ll be sure to be making often. Here’s her story about the delightful salad—and the recipe!
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savory oatmeal with greens, pumpkin seed “tofu” & tart cherry reduction

by Jackie Newgent  |  October 24, 2019  |  0 Comments
This is how I like to start my Saturdays … with a comforting bowl of savory oatmeal. And this one is loaded with goodness (hello anti-inflammatory ingredients!). It has a few steps … but you can quickly cook up the “tofu” and tart cherry reduction while the oatmeal is simmering. So, it’s simpler than it may seem.
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red rice & beet stuffed grape leaves

by Jackie Newgent  |  September 30, 2019  |  0 Comments
One of my favorite childhood memories is picking fresh grape leaves with my mom. And one of my all-time favorite foods is stuffed grape leaves. It’s definitely my kind of comfort food. While my Lebanese mother made grapes leaves exactly the same way every time … by taste and feel, not by recipe … I like to go rogue from time to time. That’s what I did here. I guess you can say I actually went rather rouge! Instead of a traditional plant-based version, I used red rice and snuck in some beets. Though nothing will ever replace classic stuffed grape leaves, this is definitely a fun one to serve up!
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