20 Minutes to Get Dinner on the Table Veggie Pasta Bowl

It’s been a long day at work and even though you have food in the refrigerator, you don’t feel like cooking.  Plus, you have to run to a baseball game after dinner so there’s not much time to put dinner on the table. Do you pick something up on your way home or order out?…

4th of July Salad with watermelon, feta cheese, blueberries and mint

Searching for a patriotic, light and healthy salad for your 4th of July picnic, look no further. Combining watermelon, blueberries, and feta cheese meets the color requirement and adding chopped fresh mint, red onion, a splash of olive oil, and lime juice rounds out the flavor. Happy 4th of July! Watermelon, Blueberries, Feta and Mint…

Mango Frozen Yogurt

You will be hard-pressed to find a sweet, creamy and refreshing dessert that gets much faster or much easier.  All you need is frozen mango cubes, vanilla yogurt and a blender.  I’ve been making a version of this for my kids for years, using frozen strawberries, bananas and vanilla yogurt.  We drank it as a…

The Rosemarie

The Rosemarie is a favorite drink on the menu of a newly established distillery and tasting room in Bellfonte, Pennsylvania called Big Spring Spirits. It’s a frequent destination for my husband and I when we are vacationing at our cabin in central Pennsylvania. Although I don’t have the exact recipe from the distillery, my husband…

Amaranth “Oatmeal” with Raisins, Toasted Walnuts and Maple Syrup

Move over quinoa, make way for a new kid on the whole grain block. With slightly more protein and twice as much iron as quinoa, amaranth is beginning to get some attention. Amaranth is a gluten-free, whole grain (technically a seed) about half the size of quinoa.  It has a nutty, earthy taste that works…

Garden Lasagna (without the noodles)

Who needs lasagna noodles to make vegetable lasagna. Here’s a gluten-free option, using only vegetables, cheese and tomato sauce for each layer. Grill or roast sliced eggplant, zucchini and red peppers. Saute chopped kale in olive oil. Layer the vegetables with tomato sauce (homemade or your favorite jarred sauce), and a cheese mixture of part-skim…

Marcella Hazan’s White Bean Soup with Garlic and Parsley

Here’s a rustic, Tuscan-style bean soup that’s ready in 10 minutes. This recipe by Marcella Hazan embraces simplicity and balance, hallmarks of her cooking. It’s a perfect choice for a meatless meal any night of the week.  Serve it over a slice of crusty, whole grain bread with a freshly tossed green salad. Ingredients: 1/2 cup…

Summer Corn and Zucchini Chowder

This recipe is from the first cooking class I attended right out of college. It was taught by Robin Rifkin, an inspirational woman who continues to work in the food and nutrition community in Philadelphia. I love this recipe because it’s a perfect summer chowder filled with colorful, garden fresh vegetables. It does require some…

Date and Banana Bran Muffins (with no added sugar)

Unless you are making your own, muffins are typically loaded with fat and sugar. One Dunkin’ Donuts Honey Bran Muffin is over 400 calories with a quarter of your days worth of fat and almost 10 teaspoons of sugar.  This recipe skips the added sugar and uses ripe bananas, dates and raisins for sweetness. These…

After Vacation Dinner When You’re Tempted to Order Out

After you’ve been away on vacation for several days, you walk-in the door and the first thing you hear from the troops, “What’s for dinner?” The fastest and easiest solution (but we know it’s not the healthiest) is to order out. I challenge you to choose another option. If you are keeping your pantry stocked…