Articles by Vicki Shanta Retelny

Creamy polenta is mixed with pistachio-basil pesto and topped with slivers of juicy olives and red peppers. Servings: 6 Serving size: 2 polenta cups (185 grams) Prep time: 20 minutes (plus at least 2 hours

Product Reviewed: T-fal Ingenio Hand-Powered Rapid Food Chopper The T-fal Ingenio Hand-Powered Rapid Food Chopper makes prepping your veggies and fruits easy.  It’s convenient, fast and is a great way to prepare vegetables ahead of time —

The plant kingdom boasts an arsenal of protective, naturally occurring chemical compounds that not only guard plants against foreign invaders and disease, but also benefit human health when eaten. One of the main types of

October 1 marks World Vegetarian Day, a day to celebrate the power of plants in improving public health. The plant kingdom — including whole grains, fruits, vegetables, nuts, seeds, beans, legumes, herbs and spices —

From tacos to salads to stir-fries, seafood is a great choice. And demand for shrimp, lobster, crab, salmon, halibut and tuna are growing. In a perfect world, we'd head out to the open waters and

Curried Shrimp and Quinoa Salad Served over fresh peppery arugula, delicate sautéed shrimp in a tomato curry sauce make a tasty lunch or dinner. See more “Celebrate Spring” recipes! Developed by Vicki Shanta Retelny, RDN,

I love fennel! Its licorice-like aroma and beautiful yellowish-green insides make it the perfect accompaniment to roasted veggies and bean and rice dishes. Some say it has an acquired taste like cilantro. Does it appeal to

For decades, dietary fat has been under the microscope as a nutrient that may heal or hinder health. Although the Institute of Medicine recommends an acceptable macronutrient distribution range, or AMDR, of 20 percent to