Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
An often-overlooked cooking technique, marinating chicken or beef not only introduces new flavors to occasionally uninteresting ingredients, but naturally tenderizes the meat.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
Made from whole wheat semolina, Cream of Wheat was once THE breakfast dish, more popular than oatmeal or packaged cereals.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
This granola has no refined oils and yet is still nice and crispy.
The dough for these rolls can be mixed by hand, or use a bread machine on the dough cycle; we give instructions for both.
