cheese Archives - Page 3 of 4

romaine wedge salad with avocado-blue cheese dressing & smoked almonds

by Jackie Newgent | July 9, 2013 | 0 Comments

©Photographed by Lea Loveland. (Click on photo for full-size image!) Makes 4 servings: 1 wedge each Sometimes all I feel like eating during summertime is salad–especially during those dreaded heatwaves. How about you? So my terrific intern, Lea Loveland, came to the rescue. We teamed up to create this really refreshing appetizer salad. We took an iceberg wedge salad recipe and gave it a thoroughly modern, plant-centered, eye-catching update. One of my favorite parts is using hickory smoked almonds instead of bacon. Much friendlier for the arteries! Lea says, “Don’t be fooled by this lighter dressing because it’s full o’ flavor.” Please let us know what you think. Our take … it’s super tasty! Calories Saved: 290

asparagus fettuccine alfredo

by Jackie Newgent | May 29, 2013 | 3 Comments

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 cream. And now there are...

grilled mushroom and taleggio pizza

by Jackie Newgent | May 10, 2013 | 0 Comments

(Click on photo for full-size image!) Makes 4 servings: 1/2 of 9-inch pizza each Pizza is one of those foods that I don’t think I could live without. And this recipe is one of the reasons why. It’s got it all—cheesiness, savoriness, freshness, and crispness. It’s grilled which creates mouth-watering smokiness, too. Surprise everyone; make it instead of burgers at your next cookout–or cook-in! Calories Saved: 100

black bean and cheese quesadilla with mango-tequila pico de gallo

by Jackie Newgent | May 3, 2013 | 5 Comments

Makes 2 servings: 4 wedges each I was inspired at a recent National Mango Board event. So instead of just providing you with a “tasteover”, I’m providing you with a “mangover”! I developed this recipe with Cinco de Mayo in mind. But please enjoy it anytime you want. Personally, I’ll take this tropical inspired quesadilla over an extra greasy, artery-clogging version any day. The pico de gallo is lightly spiked with tequila for added flair. Though, you can leave it out for the kids, of course. It’s fit for a fiesta … especially while sipping a virgin or not-so-virgin margarita! Calories Saved: 110

rosemary cauliflower “steak” parmesan

by Jackie Newgent | April 27, 2012 | 3 Comments

Makes 4 servings: 1 “steak” each Chicken Parmesan is one of those Italian comfort foods that seems like it might not be overly caloric. But the chicken is usually breaded and fried—which gives the dish a greasy start before anything else is added. The goal here was to create an entrée that was a little lighter but still luscious and loaded with texture and plant-based pleasure. This lovable (and slightly larger!) result made with a thick, caramelized, steak-like portion of cauliflower will amaze you and your palate. It’ll impress guests. The bonus: It’s really simple to prepare. Savor this vegetarian comfort food along with a protein rich appetizer or side, like organic edamame, Italian baked tofu, bean salad, or roasted...

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