Quinoa Pilaf with Raisins and Toasted Walnuts

Most of you are probably familiar with quinoa but if not, you might want to give it a try. It’s a quick cooking whole grain (cooks is less than 20 minutes), it’s gluten-free and a good source of fiber and protein. Although quinoa is not necessarily higher in protein than other whole grains, it does…

Chicken Pot Pie Bundles

These little bundles are a fun twist on this comfort food classic. Your kids will not only love to eat them, they’ll have fun helping to make them. This recipe is fast enough for a quick weeknight meal and once these chicken pot pie packages are made, they can be reheated for an on-the-go lunch…

Mushroom Barley Soup (perfect for a meatless Monday)

I hope you enjoy this heart warming and heart healthy mushroom barley soup. It’s a vegetarian soup that satisfies like a beef stew. The meaty texture of the mushrooms, chewiness of the barley and richness of the broth will convince any meat lover to go meatless, at least once this week.

Chilled Cucumber and Dill Buttermilk Soup

I seem to only use buttermilk in pancake batter or muffins. That’s unfortunate because buttermilk, like yogurt and kefir, is a cultured dairy product rich in calcium, protein and healthy probiotics. Since most of us are not going to start drinking buttermilk, I wanted to find another way to incorporate it into more recipes. Here,…

Watermelon Gazpacho

As the days get warmer, chilled soup is a light and refreshing summer treat. This recipe is a twist on traditional tomato-based gazpacho, using watermelon instead. Watermelon is refreshingly light and sweet, complimenting the chopped fresh vegetables and herbs. This recipe is so easy. All you need is a blender and a bowl. Fresh mint…

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…

Light and Creamy Pesto Chicken Salad

Whenever you have leftover chicken, make chicken salad.  I had some leftover chicken after making chicken souvlaki (see Chicken Souvlaki post) so I combined it with mayo, plain yogurt, a tablespoon of jarred pesto and a sprinkle of scallions. You can make chicken salad in a multitude of ways, mixing and matching most vegetables and…

Grilled Tempeh with Gyoza Dipping Sauce

For you vegans out there, tempeh is most likely on your weekly menu rotation but for the rest of you, I bet you’ve never tried it. Tempeh is a soy product made by a natural culturing and controlled fermentation process (without added salt). It is very different from tofu, having a dense, chewy, somewhat crunchy texture.  Tempeh…

Greek Country Salad in a Jar

Here’s a salad-to-go that not only tastes fantastic but ticks every nutrient box. It’s a fun, little twist on a lunch box salad because you can pack the dressing and salad together with no worries about leaking or wilted greens. Pack it for work, school, or picnics. The process is simple. In a small jar with…

White Bean and Tuna Salad with Radicchio

Instead of the typical heavy, mayonnaise-based tuna salad, lighten it up with an olive oil and fresh lemon juice dressing.  Drain two 6 ounce cans of tuna fish packed in olive oil and place in a medium bowl.  Drain and rinse a can of white cannellini beans.  Add to the tuna. Chop two scallions, a…

Easy Egg Salad

If you’ve made hard-boiled eggs over the weekend, why not use a few to whip together a delicious egg salad.  I love egg salad but it often has a heavy mayonnaise base.   To lighten it up, I use half mayo and half plain, fat-free Greek yogurt. Chop 4 hard-boiled eggs.  Add 1 tablespoon of…