Recipes

Farro is a wholesome 20,000-year-old form of wheat that’s become a staple in many fitness-minded kitchens. It’s rich in fiber, protein, and antioxidants. And its mildly nutty flavor and chewy texture pairs well with all kinds of ingredients. Serve it as a side dish alongside any protein and veggie for one night, and reserve half for a hearty grain bowl the next.  Here it’s joined by sauteed and well-seasoned shrimp, colorful quick-cooked vegetables, crumbled feta, and toasted

Check out this easy smoothie rich in Vitamin C, Iron, Magnesium & Potassium including healthy fats and your hit of protein!

When he’s off duty from his Michelin-starred Atlanta restaurant Lazy Betty, chef Ron Hsu often turns to simple comfort foods inspired by both his Georgia upbringing and Chinese heritage. This quick, frugal recipe is adapted from one such dish featured in his new cookbook, “Down South + East” (Abrams, $40). His version starts with Chinese egg noodles, which can be tricky to find in some supermarkets. But instant ramen noodles make a fantastic substitute. Scrambled eggs furnish

A can of tomato soup and the makings of a grilled cheese sandwich can warm your belly and your soul in a hurry on cold and dreary days. You get a dose of vitamin C, lycopene, and potassium from the tomatoes, protein and calcium from the cheese, and some quality fiber-rich carbs from bread, if you choose wisely. Leftovers freeze great. And the possibilities for embellishing are endless. Add white beans, sausages, and cooked spinach and you have a hearty meal in one. 6-8 servin

Cantonese cooks are renowned for the crispy fried dishes they season with a special salt and pepper blend — from shrimp to ribs to tofu. Here it stars in a healthy vegan meal festive enough for a Lunar New Year celebration, yet quick enough to pull together on any weeknight. It’s lightly adapted from a recipe that first appeared in Nisha Vora’s “Big Vegan Flavor” (Avery Books, 2024) and more recently in the New York Times. The savory tofu squares are tossed together with blis

This recipe replaces most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese. And it adds cocoa powder and just a touch of melted chocolate. The result is a silky rich, deeply chocolaty dessert. From the Food Network.   Crust: ·         1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets ·         2 tablespoons granulated sugar ·         2 tablespoons water ·         1 tablespoon melted unsalted butter Filling: ·         2 ounces semisweet ch

“White chili” has become a popular alternative to that standard bowl of red, and a reliable choice to serve at a Super Bowl party or some other gathering that might include folks averse to red meat and mouth-searing spice. Most recipes include turkey or chicken, cannellini beans and mild green chiles in a rich, creamy base. For this version, an extra can of beans is pureed and folded into the mixture for thickening rather than cream, saving some calories and boosting the fibe

Cauliflower surely ranks as one of the most versatile veggies on the planet — not to mention the healthiest. It’s low in calories, high in fiber and myriad nutrients, and filling enough to stand in for meat. This one-dish dinner, adapted from Christopher Kimball’s “Milk Street Shorts”, joins those florets with protein-rich chickpeas, a dose of curry seasoning, and whatever other hearty veg you wish to throw onto the sheet pan. Rev up the protein by topping it off with a cream

On cold winter days when you’re too tired to cook, your slow cooker can be your salvation — as this low-fat, high protein recipe from the New York Times by Sarah DiGregorio brilliantly illustrates. The complexity of the flavours belies the simplicity of the ingredients and the method. Toss a couple of packages of boneless skinless chicken thighs into the slow cooker with hoisin sauce, tomato paste, garlic and a few other seasonings, set the timer, then go about your business

Pre-sliced smoked salmon is a convenient source of high-quality protein, omega-3s and other essential nutrients that can elevate the taste of so many things. This quick pasta dish is a great example. A splash of cream lends a touch of richness while keeping this dish on the light side, and toasted pine nuts, lemon juice, and herbs add dimension. Green peas or asparagus tips would also be welcome. While smoked salmon is high in sodium, a little goes a long way. Do taste before

Here’s a handy recipe for any time of year. We always need healthy, delicious CHOCOLATE, right? Great for breakfast or snacking, and fun to bake with little visitors. Makes 12. From Tastes Better from Scratch.   INGREDIENTS: • 1/2 cup whole wheat flour • 2/3 cup all-purpose flour • 1/3 cup granulated sugar • 1/3 cup unsweetened cocoa powder • 1 teaspoon baking soda • 1/4 teaspoon ground cinnamon • 1/4 teaspoon salt • 1/2 cup semi-sweet chocolate chips • 2 large organic eggs •

Makes 6 heaping cups   If you’re wracking your brain for a last-minute edible gift for a health-minded friend, bypass the cookies and fudge and whip up a batch of this low-sugar, high protein granola instead.  Dried cranberries, crystallized ginger, and fragrant warm spices give this blend a holiday vibe. But the basic formula can easily be customized with whatever nuts, seeds, and dried fruits you have on hand. Package in jars or small bags labeled and tied with ribbon. But

Hot, gooey artichoke dip is a reliable party-pleaser. This version, lightly adapted from Martha Stewart’s website, delivers just as much satisfaction without any guilt. Just whirl everything together in the food processor or blender and you’re good to go. Plain Greek yogurt — full-fat or no-fat — stands in for the mayo; the reserved marinade from the artichokes supplies seasonings and tang; a few anchovies (or anchovy paste) give it a boost of umami; and a generous handful of

The holiday season can be a tough time to stick to a healthy diet, especially if you’re vegetarian or vegan. This festive salad on the table ensures no one will feel deprived. Heart-healthy, antioxidant-rich wild rice provides an earthy, nutty-tasting base for a colorful mélange of cool-weather produce. Apples, pears, pomegranate arils, and any kind of nut could also make themselves at home here. Serves 4. – Susan Puckett Dressing: • 3 tablespoons fresh lemon juice • 1 tables

This rustic Turkish-inspired recipe is adapted from one in Christopher Kimball’s “Milk Street Shorts: Recipes That Pack a Punch.” It is a great example of how you can add flavor to simmered chicken with a couple of spices and pantry staples. The trick is to brown the tomato paste with the olive oil and garlic first to the point that it looks like it’s beginning to burn. A simple green salad and hunk of crusty bread complete the meal. Serves 4-6. – Susan Puckett Ingredients •

Giambotta is a rustic one-pot vegetable stew bursting with late-summer flavors that hails from Calabria, Italy. This version is lightly adapted from one in “Vegana Italiana: Traditional Italian the Plant-Based Way” by Tara Punzone. The key to success is in the layering of the veggies and herbs. Give the hearty aromatics a head start before adding the rest of the ingredients in the order given. You want to make sure each is cooked to desired tenderness without turning mushy. A

Succotash is a perennial end-of-summer side dish that brightens up any table. It’s a cinch to make, travels well, and holds up for days...

This recipe, adapted from “How to Cook Everything Fast,” balances iron-rich animal protein with hearty, vitamin-loaded broccoli in a...

It’s handy to have a container of cherry tomatoes around to jazz up a salad or brighten up a sheet pan meal. Toss a couple of...

Watermelon and cucumber are more than 90 percent water. They’re also good sources of fiber, vitamin C, and minerals. Plus, they’re...