diet Archives - Page 4 of 11

cincinnati-style veggie chili

by Jackie Newgent | September 22, 2013 | 3 Comments

(Click on photo for full-size image!) Makes 8 servings Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe. So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I...

sunny-side-up farmers market breakfast

by Jackie Newgent | September 14, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...

creamy corn and bell pepper bake

by Jackie Newgent | August 18, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 12 servings: 3/4 cup each It may be nearing the end of summer, but it’s still the best of corn season. So here’s a way to celebrate it. First, to assure your corn is GMO-free, pick organic. Then rather than going greasy with bacon, I created a flavorful and more eye-appealing corn casserole-style dish by using a variety of peppers. What’s more, there’s now no overly-processed cheese-like product in the recipe. Yep, that means no Velveeta; I just can’t go there … ever. The end result is a lovely side to take your tastebuds deliciously into the fall. By the way … don’t feel that you need to use fresh corn; frozen corn...

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

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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