by Emily Lee in Healthy Recipes, July 30, 2015
by Dana Angelo White in Healthy Recipes, July 29, 2015
When it’s too hot to fathom cooking, it’s easy to fall back on unhealthy packaged foods or takeout. But with the right recipes in your warm-weather arsenal, you can still enjoy homemade soups, salads, sandwiches and sweets. As we enter the hottest days of summer, now’s a good time to take stock of what you’ll need at the store to get you through some no-cook meals. Pull off your next summer gathering without ever turning on your oven with these top no-cook recipes from Food Network chefs.
Tomato and Watermelon Gazpacho
If you’re considering preparing soup any time soon, a no-cook option like gazpacho is the way to go. Here, the mild, slightly sweet flavor of watermelon makes a surprisingly wonderful addition to this cool dish.
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, July 29, 2015
Food is fuel, and what you reach for before and after exercise can make or break your workout success. Power up and maximize performance with these 10 fitness foods. Read more
by Leah Brickley in Healthy Recipes, July 27, 2015
S’mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. The heat from the marshmallow makes the chocolate all melted and delicious, and the ooey-gooey marshmallow contrasts with the crunch of the graham cracker. Read more
by Toby Amidor in Healthy Recipes, July 27, 2015
Stone fruits, blueberries and grapes have always wanted to be roasted. We know this is true because they taste so good! Roasting amplifies the flavors of the fruit: As they soften and caramelize, they release their juices and their flavor is intensified. Plus, there’s no need to add extra sugar or fat; all you need is ripe and beautiful fruit. Read more
by Cameron Curtis in Healthy Recipes, July 24, 2015
This combo of semolina wheat and water can be part of a healthy eating plan. Whether you choose large Israeli couscous or the small Moroccan variety, opt for whole wheat whenever possible to help make half your daily grains whole. Here are 10 savory and sweet couscous recipes for you to try. Read more
by Emily Lee in Healthy Recipes, July 23, 2015
Halibut is one of the lower-cholesterol and -fat seafood options out there. A 3-ounce serving has about 115 calories, 22 grams of protein, 2.5 grams of fat and about 35 milligrams of cholesterol. With a flaky consistency and knack for holding together during cooking, it’s a great fish option for a variety of dishes. Read more
by Amy Chaplin in Healthy Recipes, July 22, 2015
We can all agree that watermelon deserves a place in the fruit salad bowl. But have you ever considered it a possible ingredient in salsa, soup or sangria? If not, now’s the time to start experimenting, as the sweet, crisp fruit is at its peak of seasonal freshness. Make your next summer menu pretty in pink with these good-for-you recipes featuring summer’s quintessential melon.
by Jessica Goldman Foung in Healthy Recipes, July 16, 2015
I can’t seem to decide if it’s the irresistible flavors of these pea-based dips that I like the best, or if it’s their sheer simplicity. The truth is I have been relying on these kinds of quick pea dips for years. Read more
by Emily Lee in Healthy Recipes, July 16, 2015
Pasta salad is a classic summer dish, guaranteed to make an appearance at potlucks, picnics and barbecues. Why is this dish so popular? Because most pasta salad recipes involve very little prep work besides cooking the noodles, especially when store-bought pesto, mayo or dressings get involved. And since they can be served cold or at room temperature, pasta salads don’t need to be reheated — a major win for hot days. Read more
There’s nothing like a fresh batch of pesto to imbue pasta, meats and steamed vegetables with bright, herbaceous flavor. Most people are familiar with the classic pesto, a pureed mix of basil, pine nuts, crushed garlic and cheese (usually Parmesan) moistened with a splash of olive oil. But these ingredients, though delicious, can be pricey and difficult to find. The good news is, there are other ways to prepare this zesty sauce from scratch, in less time and with less money spent at the store. If it’s green and a vegetable, chances are you can turn it into pesto. So if your potted basil didn’t fare as well as you’d hoped this summer, never fear: Broccoli, arugula and other greens make great substitutes. Here are five easy takes on the classic pesto to invigorate your favorite summer dishes.