Multi-grain B&B Pancakes
Saturday, January 9, 2016, 8:00am
Combine flours, oatmeal, cornmeal, wheat germ, baking powder, salt and sugar. Stir in milk, oil and egg; mixing well.
Mocktails!
Saturday, December 22, 2018, 8:00am
THE FROST BITE INGREDIENTS Ice 1 oz. lime juice 1 oz. pineapple juice 2 oz. grape juice Fresh mint leaves Fresh blueberries 3 oz. Sierra Mist (or Sprite) INSTRUCTIONS Fill a cocktail shaker with ice, lime juice and pineapple juice. Mix. Add white grape juice, mint and blueberries. Using the back of...
Japanese Cucumber Salad
Saturday, December 15, 2018, 8:00am
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Healthy Holiday Dips
Saturday, December 17, 2016, 8:00am
BASIL AVOCADO DIP INGREDIENTS 1 avocado (peeled and pitted) 1/4 cup sunflower seeds (raw, unsalted and shelled) 1 cloves of garlic 1 Tablespoon apple cider vinegar 1 teaspoon sea salt 1 Tablespoon tahini (sesame seed paste) 1/4 teaspoon freshly ground black pepper 2 cup fresh basil 1 1/2...
Mediterranean Veggie Wraps
Saturday, December 2, 2017, 8:00am
Preheat the grill on high heat. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
Roasted Butternut Squash Soup
Saturday, November 25, 2017, 8:00am
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
Marcella Hazan's Tomato Sauce
Saturday, November 10, 2018, 8:00am
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
The Midwest Beet Burger
Saturday, October 20, 2018, 8:00am
Start by sautéing your chopped onions in coconut oil for 2-3 minutes. Add in the beets, and cook over low heat for another 5 minutes.
Persian Spiced Chicken with Spaghetti Squash
Saturday, October 22, 2016, 8:00am
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Tuscan Grilled Pork Chops
Saturday, October 7, 2017, 8:00am
Smear the pork chops with 1 teaspoon of the extra-virgin olive oil and sprinkle with salt and black pepper; set aside at room temperature (no longer than 1 hour).
Heirloom Tomato and Herb Salad
Saturday, September 29, 2018, 8:00am
Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole.
Death By Chocolate Cookies
Saturday, September 23, 2017, 8:00am
Combine the flour, sugar, cocoa and baking soda. Then, add the bananas, yogurt, milk, egg whites and vanilla. Stir. Spray an even coat onto a 9 x 13 inch baking pan.
Death By Chocolate Cookies
Saturday, September 23, 2017, 8:00am
Combine the flour, sugar, cocoa and baking soda. Then, add the bananas, yogurt, milk, egg whites and vanilla. Stir. Spray an even coat onto a 9 x 13 inch baking pan.
Seaweed Salad
Saturday, September 17, 2016, 8:00am
Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.
Chipotle & Avocado Bean Wrap
Saturday, August 27, 2016, 8:00am
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Chipotle & Avocado Bean Wrap
Saturday, August 27, 2016, 8:00am
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
