March-April 2017

Mediterranean Polenta Cups

February 27, 2017 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

Kitchen Tools

A Speedy, Zero-electricity Chopper

January 4, 2017 Vicki Shanta Retelny

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 —

November-December 2016

The Colorful Truth about Anthocyanins

November 1, 2016 Vicki Shanta Retelny

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

March-April 2016

Curried Shrimp and Quinoa Salad

February 26, 2016 Vicki Shanta Retelny

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,