Recipes Archives - Page 17 of 17

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

Roasted Red Pepper Peri-Peri Marinade

May 5, 2014 Cordialis Msora-Kasago

Ingredients 1 large red bell pepper 1 1/2 teaspoons olive oil 6 cloves garlic 2 tablespoons sun-dried tomatoes, chopped 1 teaspoon peri-peri* spice, ground (use less for milder flavor) 1 tablespoon fresh oregano, stems removed

Peruvian Sweet Potato and Black Bean Salad

May 5, 2014 Olena Gudz Danko, MS, RD, LD

Ingredients 1½ pounds red sweet potatoes, peeled and cut into ½-inch cubes 2 teaspoons olive oil 1 cup canned black beans, well rinsed and drained 1 cup frozen yellow corn, thawed ½ cup yellow onion,

Mediterranean Herb Salad

March 28, 2014 Megan Wolf

As a chef and registered dietitian, I am always creating delicious, healthful and satisfying recipes. I believe food should not only be flavorful and nutritious, but also bright and colorful. And this recipe meets all of

Get Saucy Series: Healthy Yogurt Sauces

February 24, 2014 Jill Melton

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as

Steamed Clams with Andouille, White Beans, and Tomatoes

February 24, 2014 Food & Nutrition Magazine

Steamed Clams with Andouille, White Beans, and Tomatoes Recipe developed by Roberta L. Duyff, MS, RDN, FAND, CFCS Prepared with the robust flavors of Andouille sausage, garlic and red pepper flakes and with health benefits

Get Saucy Series: Creamy Classics

December 27, 2013 Jill Melton

The French may be credited with developing the sophisticated art of sauce making, but the midcentury rise of canned soup gave homemade sauces a reputation for fussy and dated cooking. Today, millions of baby boomers