whole grain Archives - Page 3 of 7

beet, greens and goat cheese linguine

by Jackie Newgent | August 22, 2015 | 9 Comments

I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went.

vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent | April 22, 2015 | 10 Comments

The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...

spinach & artichoke flatbread pizza {meatless monday}

by Jackie Newgent | February 8, 2015 | 2 Comments

Cheesy pizza is a food that I simply don’t think I could live without! Luckily, as long as it’s not loaded up with greasy pepperoni and sausage, it can be good for you. And if you top it with plenty of vegetables, it can be extra good for you. That’s what I’ve done here with a luscious-tasting spinach-artichoke topping that was inspired by spinach-artichoke dip! It’s served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests. Calories saved: 90 (or more!) Why it’s better for you? It’s loaded with veggie and whole grain goodness! Disclosure Note: One...

sharp cheddar quesadilla with apple salsa

by Jackie Newgent | November 16, 2014 | 1 Comment

One of my quick go-to food fixes is a quesadilla. I never seem to make it exactly the same way twice. Here’s my newest version—with a bit of New York flair. It’s made simply with sharp Cheddar and scallion between two whole grain tortillas. The enticing twist is the topping. I usually love a good pico de gallo made with fresh tomatoes. But since tomatoes aren’t in season in my part of the world, I’ve gone with a New York apple-based salsa. Choose whatever apple is seasonal. Want a true “Empire State” experience? Make the salsa with New York-grown apples, like from Red Jacket Orchards. Their delicious, sustainably-grown apples are available at my local farmers market all-year-yound. But you can...

seasonal pumpkin and sage risotto

by Jackie Newgent | November 3, 2014 | 2 Comments

Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. Since traditional preparation of risotto can take a bit of time and patience, I’m sharing with you my cheater’s version! Simply use short grain brown rice for an excellent risotto-style entrée that’s easier and more intriguing than the conventional version. Luckily, this kind of cheating is a good thing! The short grain rice provides a perfectly sticky texture that’s ideal for risotto making. Here, I’ve gone seasonal and used fresh pumpkin and sage. Creaminess and tang is provided by yogurt and just the right amount...

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