Mixing It Up from Breakfast to Dessert
Food & Nutrition Magazine » Salads
by Tawnie Graham
2y ago
Product reviewed: Emile Henry Mixing Bowl, Medium As a registered dietitian nutritionist and food blogger, I spend seven days a week creating, testing and perfecting recipes. I am always looking for kitchen tools to help make the process easier and more efficient. It’s also helpful when my kitchen tools and accessories double as props for my recipe photos. I was thrilled to have the opportunity to use the Emile Henry Mixing Bowl, and it has become my go-to bowl every time I step into the kitchen to mix things up. Since 1850, the Emile Henry Company has been manufacturing the finest qualit ..read more
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Honoring My Multicultural Heritage Through Food
Food & Nutrition Magazine » Salads
by Roxana Ehsani
2y ago
My passion for the field of dietetics started at a very young age. Ever since I can remember, I have been whipping up a new pastry or planning out the next dish. As an adolescent, I dreamed of going to culinary school to become a pastry chef and owning my own bakery. Preparing food has always brought me lots of pleasure. I never get tired of looking through cookbooks, experimenting with new recipes, trying out new foods or roaming through the supermarket. I grew up playing outdoors and being part of various sports teams. As I grew older and more competitive, I noticed how food influenced how I ..read more
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Gruyere Risotto with Marsala Mushrooms
Food & Nutrition Magazine » Salads
by Jen Plaggemars
2y ago
Mushrooms always seem to be a love or hate type of food, but I encourage you to try these. The marsala wine adds a nice sweetness and the mushrooms pair nicely with nuttiness of the risotto. Serve this as a side dish with pan-seared filet mignon or salmon. For a meatless meal, serve this as an entrée with a leafy green salad on the side.​​ Gruyere Risotto with Marsala Mushrooms Ingredients: 1 tablespoon olive oil 1 tablespoon unsalted butter 1 small yellow onion, chopped 3 garlic cloves, finely chopped 1 ½ cups arborio rice ½ cup white wine 4 cups chicken stock 1 cup grated gruyere cheese ½ c ..read more
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The New Must-Have Food Storage Containers
Food & Nutrition Magazine » Salads
by Mary Ellen Phipps
2y ago
Product reviewed: OXO Prep & Go 20-Piece Container Set Between packing lunches for school and work and being a huge fan of dinner leftovers, it’s safe to say I’ve tried my fair share of food storage containers. OXO is such a well-known and respected brand that I knew (or hoped!) the OXO Prep & Go 20-Piece Container Set would be as amazing as I expected. Described as an easy-to-use set of products for leakproof food storage, whether sitting in the fridge or being jostled around in a bag, the set comes with six different sized food containers and three condiment containers, plu ..read more
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Couscous: A Carb for Sharing
Food & Nutrition Magazine » Salads
by Michele Redmond
2y ago
Durum wheat is grown primarily in the Middle East, southern Europe, North Africa, the former Soviet Union, North America and India. When coarsely ground, it yields the semolina flour used to make couscous. This staple has connected communities worldwide through celebrations and meal rituals for more than 800 years. Recently, it was credited for bridging differences among four countries through recognition of shared values and food traditions. In 2020, Morocco, Algeria, Tunisia and Mauritania came together to establish couscous as an Intangible Cultural Heritage of Humanity by the United Nation ..read more
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Colorful Couscous Salad
Food & Nutrition Magazine » Salads
by Mackenzie Burgess
2y ago
Couscous becomes a salad when mixed with colorful vegetables and tossed in a lemon thyme vinaigrette. SERVINGS: 4 SERVING SIZE: 1¼ cup (185 grams) PREP TIME: 15 minutes Ingredients 2 cups cooked couscous ½ cup frozen corn, thawed 1 cup cherry tomatoes, halved 1 cup zucchini, diced (about 1 small zucchini) 1 cup orange bell pepper, diced (about 1 small bell pepper) ¼ cup (50 milliliters) extra-virgin olive oil 2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon) 1 tablespoon fresh thyme leaves ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper Instructions In a ..read more
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Squash Soup
Food & Nutrition Magazine » Salads
by Christie Gagnon
2y ago
Sweater weather is here! What better time to cozy up with a bowl of homemade soup? No butter or heavy cream is used in this recipe, and it’s both vegan and gluten-free. This soup is great served with crusty bread, a grilled cheese sandwich or a salad! Squash Soup Ingredients: 1 large butternut squash, peeled and cubed (seeds removed) 2 carrots, peeled and sliced 1 onion, chopped 4 cloves garlic, minced 1 apple, cored and cubed 1 tablespoon olive oil 3 to 4 cups vegetable broth 1 tablespoon fresh sage finely, chopped 6 sprigs fresh thyme ½ teaspoon celery salt ⅛ teaspoon cinnamon ⅛ nutmeg ⅛ ca ..read more
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Roasted Harvest Salad with Honey-Garlic Dressing
Food & Nutrition Magazine » Salads
by Huma Chaudhry
2y ago
When the air turns cooler, I love bringing warmth and comfort to my home with seasonal dishes like this Roasted Harvest Salad with Honey-Garlic Dressing. This salad is filled with fall produce like Brussels sprouts, colorful bell peppers and red onion.  I love that roasting vegetables brings out their sweetness and natural flavors.  It can be a delicious way to enjoy all the vitamins, fiber and antioxidants that vegetables provide. To add some protein, I tossed in chickpeas which provides 10 grams of protein per cup as well as 9.6 grams of fiber. They also turn beautifully golden bro ..read more
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5 Things a Vegetarian Wants You to Know
Food & Nutrition Magazine » Salads
by Katie Kelly, RD, CNSC
2y ago
I’ve followed a vegetarian diet for seven years. I do it for my health and environmental reasons — but mostly, I love animals and would prefer to avoid eating them. Ever since becoming a vegetarian, people have asked me what it’s like to abstain from meat. Many of the questions can be boiled down to, “How can you survive without eating meat?” I’m always happy to explain. Here are five things non-vegetarians ask about most often. You Can Eat Enough Protein This is the biggest question and the answer is simple. Actually, it’s easy to find meat-free sources of protein, depending on what type ..read more
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Broccoli Pesto Pasta
Food & Nutrition Magazine » Salads
by Julie Andrews
2y ago
If you’re looking for the world’s brightest and most flavorful pasta salad – you’ve found it! This is broccoli pesto pasta. I combined tender broccoli pesto (yes, you can make pesto with broccoli) with fresh Parmesan and parsley for a mixture that elevates the pasta to out-of-this-world deliciousness! Broccoli Pesto Pasta Salad Ingredients: 8-ounces dry pasta 4-5 cups broccoli florets, cooked and cooled Zest and juice of ½ medium lemon ¼ cup fresh basil leaves ¼ cup fresh Parmesan cheese ¼ cup nuts (pine, walnuts, almonds, pepitas) 3-4 cloves garlic, peeled ½ teaspoon coarse salt ¼ teaspoon ..read more
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