Eggplant Rolls

From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta.  A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...

Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

Easy Pickled Carrots

Adapted from Epicurious  Ingredients 1 pound carrots, peeled 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly-crushed optional: 1 1/2 teaspoons fennel or dill seeds 1 1/2 tablespoons coarse sea or kosher salt 1 bay leaf Instructions 1. Cut...

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

adapted from The Modern Menu Ingredients 4 medium bulbs kohlrabi 3 cups shredded green cabbage 1/4 cup dried cherries 1/4 cup sunflower seeds 1/4 cup coarsely chopped fresh dill 1/4 cup extra virgin olive oil 3 tablespoons pure maple syrup Zest of 1 lemon Juice of 2...