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Blueberry-Maple Muffins
Cooking — Flaxseeds give these wholesome muffins a nutty taste (although you can substitute 3/4 cup rolled oats) and maple syrup provides the subtle sweetening. Ingredient Note: Flaxseeds, valued as a source of omega-3 fatty acids and fiber, can be found ...More…
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Cherry Ketchup
Cooking — If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any meat. Combine pitted cherries, dried cherries, vinegar, water, ...More…
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Blueberry-Lime Margarita
Cooking — Frozen limeade adds zing to this stellar blueberry margarita. Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in ...More…
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Banana-Bran Muffins
Cooking — By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Ingredient Notes: You can use ...More…
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Baja-Battered Fish
Cooking — You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's ...More…
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Chicken, Parsnip & Apple Stew
Cooking — Modest, sweet parsnips shine in this autumnal stew. Try pairing it with sandwiches of toasted sharp Cheddar on country wheat and a robust dark beer for a warming fall supper. Transfer the soup to a blender; add vinegar, cover and pulse until it ...More…
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Buttermilk Pound Cake
Cooking — Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result. Puree pears in a food processor ...More…
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Chilled Tomato Soup with Cilantro-Yogurt Swirl
Cooking — This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side. Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day. Tip: Canned chipotles ...More…
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Asparagus Soup
Cooking — This creamless but still creamy soup is a great lunch or summer-night dinner on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal. Place broth, water, potato, shallot, garlic, thyme, savory (or ...More…
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Amazon Bean Soup with Winter Squash & Greens
Cooking — Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or ...More…
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Broccoli, White Bean & Cheddar Soup
Cooking — Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in ...More…
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Captiva Shrimp & Chicken Salad
Cooking — Mango-diced and pureed-gives chicken and shrimp a tropical flavor jolt. But don't be upset that the recipe only uses half a mango; that leaves some for tonight's dessert or tomorrow's breakfast (eat it plain or stir it into yogurt). Better yet ...More…