Recipes

Baby Food Meat Puree Recipe by Natalia Stasenko, MS, RD, CDN Ingredients 6 ounces of beef, pork or veal, cut into 1-inch pieces 3 cups of water Directions Place the meat in a small pan,

Summer is winding down, and September at the farmers market is marked with mountains of juicy tomatoes, meaty, sweet bell peppers and spicy chili peppers. Capturing and concentrating their flavors in sauces is an easy

Bright, fresh green herbs awaken our senses after a delicate spring. Grassy licorice basil, bright cilantro, earthy thyme, chives, mint and arugula all simply sing in beautiful herb sauces. Unlike many classic sauces that require

Scrambled eggs may be the simplest of dishes to make, but that belies the alchemy the egg possesses when whisked into a frenzy with fat to create an emulsion. That’s the versatility of the egg.

The sun’s out and your favorite team is ready to take the field. But you can’t cheer them to victory on an empty stomach! Whether you’re engaged in some serious tailgating, hosting a backyard gathering

Ingredients Kabobs 1/4 cup dried unsweetened toasted coconut (optional) 1 pint strawberries, pitted 1 cup blueberries 1 pineapple 1 mango 4 ripe bananas 4 kiwifruit 1 tablespoon butter Marinade 1/4 cup balsamic vinaigrette 2 teaspoons

Ingredients Meatballs 2 pounds 98-percent fat-free ground chicken 1 egg 1 tablespoon fresh ground ginger (or ginger paste) 1 teaspoon garlic powder Ground pepper Olive oil spray Sauce 1 6-ounce can tomato paste 1/2 cup

Ingredients 3 tablespoons dried oregano 3 tablespoons dried parsley 2 tablespoons crushed red pepper flakes 1 tablespoon smoked paprika 1/2 tablespoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons kosher salt 1/2 teaspoon freshly ground