by Alia Akkam in Healthy Recipes, August 31, 2014
by Dana Angelo White in Healthy Recipes, August 30, 2014
Even if you hold the beef and spring for an alternative protein, you don’t have to sacrifice flavor. Just in time for Labor Day grilling, these five unconventional patties are ready to step up to the bun.
Vegan Lentil Burgers (above)
Don’t let the lentil-spinach mixture fool you. There’s nothing hippie-crunchy-tasting about these delicious meat-free patties. Give them a whirl on the grill — or a quick pan-fry session — then tuck them into whole-grain buns with a wallop of spicy mustard. Read more
by Dana Angelo White in In Season, August 24, 2014
You can’t close out summer without going on a no-cook dinner spree. Here are five ways to not turn on the oven.
Veggie Lover’s Club Sandwich (above)
Nothing boring about this veggie sandwich. Choose from smoked tofu or smoked mozzarella for a boost of protein, and give the whole-wheat club an Italian accent with sun-dried tomatoes, arugula and chopped fresh oregano. Read more
by Amy Chaplin in Amy's Whole Food Cooking, August 23, 2014
Plump and juicy tomatoes aren’t just a summertime seduction, they’ve got nutrition credentials as well. They’re low and calories and high in vital nutrients, including choline, fiber and folic acid. They also feature cell-protecting antioxidants lycopene, vitamins A and C, and lutein. (Interestingly, a 2013 study found that organic tomatoes contain more antioxidants than their conventionally grown counterparts.) But whichever type you buy — and however you prepare tomatoes — just remember not to refrigerate them.
Spicy Green Tomato-Avocado Salad (above, from Food Network Magazine)
Green tomatoes are firmer and less sweet than their red equivalents and downright delish. Pair wedges with heart-healthy avocado and a handful of greens, then add a kick from fresh jalapeno. Read more
by Amy Chaplin in Amy's Whole Food Cooking, August 19, 2014
Along with tomatoes, sweet corn is one of the top favorite foods of summer. When it’s good, it’s sweet, juicy and totally irresistible. Here are two easy and flavorful recipes to make while corn is at its peak, plus one surprising way to enjoy it on the cob (hint: It may have you thinking twice about the need for butter!). Read more
by Dana Angelo White in Healthy Tips, August 16, 2014
Crisps are one of the best summer desserts. They come together in minutes and can then be left alone to bake — no need to be exact about the timing, just bake until fragrant, golden and bubbling. With crisps, you get everything a pie has to offer in much less time and without any risk of a soggy crust.
by Silvana Nardone in Healthy Recipes, August 15, 2014
With the middle of August somehow already here, fans of open-flame cooking are right to embrace the last stretch of grilling season with as much fervor as possible. But is it possible to fire up the grill without flaring up the health risks?
by Silvana Nardone in Healthy Recipes, August 10, 2014
With all that summer has to offer in the way of showy vegetables (squash blossoms, anyone?) and fleeting stars (get your heirloom tomatoes while they’re here!), cucumbers can easily be overlooked. But not anymore.
Never cooked a cucumber before? Now’s your big chance. Simmer slices in a little butter and water until tender, season them with dill and salt — and then pile atop pumpernickel bread.
by Abigail Libers in Healthy Recipes, August 7, 2014
Don’t forget about dessert. These recipes — putting summer fruits front and center — give you just the excuse you’ve been waiting for.
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
by Andrea Strong in Chefs and Restaurants, August 6, 2014
Lend us your ears! Nothing beats fresh corn on the cob in the summer — but sometimes those sweet, crunchy kernels just yearn to bust out.
This colorful dish makes a bright side and comes together in not a ton of time. The fresh corn gets sauteed with red onion and orange bell pepper and, just before it’s served, a pop of fresh basil (or other green herb) delivers an added burst of color and flavor.
“Nutrition was always something I was interested in,” says Josh Feathers, corporate chef at Blackberry Farm, the acclaimed Tennessee hotel and restaurant in the foothills of the Smoky Mountains. A veteran of the Navy, where he was an admiral’s cook for seven years, Feathers was in fantastic shape when he joined Blackberry Farm in 2000. But as time went by, things changed. “I spent more and more time than ever in the kitchen and middle age started creeping up on me,” he recalls. “I looked at myself and said, ‘’Wow, I need to lose about 30 pounds.'” By focusing on portion control and adding a regimen of running and weigh- training at the gym, Feathers shed the weight in six months.