Stock your pantry with canned beans! Garbanzo, kidney, black, cannelini, white beans and more! They are so versatile. Add them to salads, soups, on top of toast, whipped into dips, tossed with pasta. In fact, we should be aiming to eat 3 cups of beans (legumes) each week! I understand that beans might not seem…
Category: Weekly Recipes: January 23rd 2023
Savory Oatmeal with Hummus, Kale and a Fried Egg
With so many of us trying to cut back on sugar, why not go savory with oatmeal. Oatmeal does not always have to be covered with brown sugar or maple syrup and like other whole grains, it works well on the savory side. Here it’s cooked with a vegetable broth and served with hummus or…
Carrot Soup with Orange and Ginger
Cold rain is falling so it’s time to make soup. This fast and easy, ginger spiced soup is warm and comforting. Combining carrots and citrus with fragrant ginger, onions and garlic keeps the sodium content low without sacrificing flavor. The beautiful color comes from beta-carotene rich carrots, vitamin C from orange juice and gingerol from…
Seared Scallops in Brown Butter with Fried Sage
Scallops taste so rich, it’s hard to believe they contain very little fat. Like most seafood, they are a healthy fast food, cooking in less than 5 minutes. I seared them in a little brown butter and olive oil with a garnish of fried sage leaves. You don’t need much butter or oil, about 2…