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savory spinach & “goat cheese” oatmeal

by Jackie Newgent  |  August 12, 2014  |  3 Comments
A bowl of savory oatmeal, including this savory spinach & “goat cheese” oatmeal, is so much more interesting than the more traditional sweet version. And homemade oatmeal can be a quick and simple. Pre-prep the ingredients the night before, if you like. Then skip the snooze alarm and whip up this great-tasting, good-for-you, comforting take on oatmeal. By going savory instead of sweet, it’ll be more satisfying than a few extra minutes of disrupted sleep anyway! Enjoy alongside a cup of green tea and, if you wish, a serving of fresh seasonal fruit.
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vegan hollandaise sauce

by Jackie Newgent  |  July 27, 2014  |  0 Comments
When enjoying brunch at a restaurant, I can’t resist ordering Eggs Florentine with Hollandaise sauce. But the über buttery sauce is unfortunately not-so-good for the heart. Luckily, I have a sneaky secret when at home: I whip up this simple vegan Hollandaise sauce. OK, so technically this isn’t Hollandaise sauce, in the classic sense. It doesn’t have egg yolks or butter—two key ingredients of this “mother” sauce. But my recipe is a really tasty and truly “real” option to the overly-indulgent original version.
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bottomless mediterranean-style quiche

by Jackie Newgent  |  March 31, 2014  |  0 Comments
(Click on photo for full-size image!) Makes 8 servings: 1 wedge each When I hear the word “quiche” my mouth literally starts to water. Unfortunately, quiche can be so rich that I don’t sit down to enjoy it as often as I’d like. So voila; here’s a version that you (and I!) can savor anytime. To add a personal touch, my intern, Sheila Mulhern, and I decided to break from the traditional meaty option and go vegetarian as well as go Mediterranean. Our quiche filling contains freshly seasoned eggplant, cherry tomatoes, and goat cheese—perfect in our clever bottomless crust. It’ll be a delightful highlight of a special brunch. Make it for Mother’s day. Moms are worth the effort! Calories saved:...
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garlic scape & herb hash brown potatoes

by Jackie Newgent  |  June 24, 2013  |  2 Comments
Makes 4 servings: 1 cup each Garlic scapes … oh yum! If you haven’t yet discovered them, be on the lookout … right now! They’re the crunchy, mild tasting, flowering stalks of garlic plants. And they’re around for only a short time in late spring to early summer. So cook with them often when they’re here. Use them kind of like scallions (green onions); though they’ll have a mild garlic instead of mild onion flavor. No garlic scapes? No problem. You can just add 2 minced cloves of garlic along with the scallions to this hash brown recipe. I also enjoy using red, gold, and purple baby creamer potatoes in this tasty recipe for eye appeal. Try this colorful combination—or...
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banana hemp seed bread

by Jackie Newgent  |  March 24, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 20 servings: 1 slice each My brother, Jim, challenged me to develop a sweet yet good-for-you recipe to enjoy in the morning that has a punch of protein. I love challenges. So voilà … here’s one option for you, my dear brother. The protein in this made-over banana bread is mainly provided by egg whites and hemp seeds. The sweetness comes from extra-ripe bananas and a just-right amount of turbinado sugar–and it’s naturally enhanced by pure vanilla and almond extracts. Best of all, this inviting banana bread is nuttier and banana-ier than the original with twice the protein. Enjoy alongside a cup of Greek yogurt or cottage cheese for still more protein, if...
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