Gold Potato Salad

Monday, July 20th, 2015

Yukon Gold PotatoesThe subtle nutty flavor and super creamy texture of Yukon Gold Potatoes in this potato salad recipe, make it an instant picnic hit! The addition of Greek yogurt, mustard and dill really makes this salad stand out. (more…)

Ultimate Roasted Broccoli

Wednesday, May 13th, 2015

Roasted BroccoliWe love broccoli any way you prepare it, but roasting these trees full of nutrition is the ultimate way to enjoy them! Make a big batch and store some in the fridge for quick snacks – they stay tasty for days! (more…)

Roasted Purple Carrots

Tuesday, April 7th, 2015

Purple CarrotsDid you know that carrots come in a variety of colors, including purple? Purple carrots are rich in anthocyanins, an antioxidant compound, that offers many health benefits. These roasted purple carrots are a simple and fun, spring side dish that’s super healthy and will be loved by the whole family! (more…)

Savory Roasted Brussels Sprouts

Monday, November 24th, 2014

Roasted Brussels SproutsBrussels Sprouts have such a yummy flavor when they are roasted and they make a great addition to the holiday table. Enjoy! (more…)

Picnic Perfect Broccoli

Tuesday, May 27th, 2014

Picnic Perfect BroccoliPicnic season has arrived! This year, pack a side dish that tucks all of your favorite earthy and sweet-tart flavors and textures into a single “bowlicious” salad. Better yet, replace leafy salad greens with the superfood, broccoli! Vitamins B and C, calcium, potassium and more never kept a crunch or tasted more refreshing. Pre-washed and pre-cut broccoli crowns make it quick and easy! (more…)

Red Potato & Green Bean Salad

Monday, May 19th, 2014

Red Potato & Green Bean Salad | Clinic RecipePotato salad season is here! Kick the traditional mayo to the curb and instead use Dijon mustard, vinegar and lemon juice for a zestier flavor. Add in fresh green beans for a nice crunch. (more…)

Party Cauliflower

Wednesday, December 18th, 2013

Enjoy the snowy white cauliflower crop that is in season now. Choose a “head” with bright green leaves at the base and heavy weight. Color and weight indicate freshness, and the fresher the head, the sweeter the taste. (more…)

Two Potato Whip

Thursday, November 21st, 2013

It’s time for the traditional Thanksgiving menu! This year consider a potato hybrid that is both savory and sweet and stands alone without sugary glazes or gravy. (more…)

Fresh Ginger Cucumbers

Wednesday, June 5th, 2013

June through August is the perfect season for sweet, crunchy cucumbers. Try this quick pickle recipe at your next picnic or barbeque. Serve it as an appetizer, side salad, or topping for grilled turkey or veggie-burgers and fish. It’s an easy, fresh addition to your healthy table anytime! (more…)

Mexican Jicama Salad

Wednesday, May 15th, 2013

Jicama is a refreshingly sweet, crunchy, moist globe-shaped vegetable that takes on the flavors of any accompanying fruits or vegetables. It is easy to peel if you use the same technique that you may use on oranges or melons. Cut the top and bottom of the “globe” to form flat surfaces. Set on a flat side and cut away the skin from top to bottom in strips, rotating the globe, until the skin is removed. Cut the cleaned fruit in half from top to bottom. Chop or section as needed. (more…)

Mexican-style Pickled Carrots and Red Onions

Thursday, May 2nd, 2013

by Chef Jack
You can enjoy this recipe as a snack, on a salad or as a perfect complement to your favorite HMR Entrée. Make it as spicy or as mild as you like! (more…)

Saint Pat’s Green Potato Bowl

Thursday, March 14th, 2013

It’s time for the traditional Irish feast of potatoes and cabbage. For this year’s healthy table, let’s add a wee bit of greens to classic creamy potatoes and pair them with tiny, cabbage-like Brussels sprouts! The cabbage family, known as crucifers, is generally a great resource for calcium, iron, and vitamins A, C, E and K and a variety of cancer preventive glucosinates. Brussels sprouts have the best variety and combination of glucosinates in the cabbage family. Current research reveals that the tiny crucifers may also provide significant cardiovascular benefits and protection from accelerated aging. The trick to preventing Brussels sprouts and cabbage relatives from developing strong sulfurous odors is to cook them while they are fresh, over lower to medium heat, being careful not to over-cook. (more…)

Oktoberfest Braised Cabbage and Apples

Sunday, October 21st, 2012

Apples and cabbage have a classic reputation for complimentary flavors. Their nutritional partnership is stellar since cabbage, and its cruciferous relatives, may reduce the risk of a number of cancers, provide significant cardiovascular benefits, and assist in protection from accelerated mental decline that occurs with aging. Braised white or purple cabbage and apples is an Oktoberfest dish that is quick, inexpensive, and surprisingly mild in flavor. The secret to keeping the mild, grassy flavor of cabbage is to cook it very quickly in an open pan. The sulfurous odors are released when cabbage is cooked too well and too slowly. In this recipe, apple cider vinegar reduces the odors even further. I have chosen whole cabbage. Coarsely grated packaged “coleslaw” works well. Reduce cooking time. (more…)

Potato-mame Salad

Friday, August 31st, 2012

Potato salad is a favorite addition to Labor Day picnics. What great news… potatoes and onions are rich in potassium (potatoes have more than bananas!) and flavonoids – a combination believed to be important to heart health and blood pressure control. (more…)

Plum Perfect Asian Slaw

Friday, August 10th, 2012

Everything is perfect about this easy Asian salad. The ingredients are the usual suspects of cabbages, carrots and onion. Added colors, fiber, textures and the nutrients that coincide are courtesy of summer gardens’ favorites and a dressing made from blue-purple, anti-inflammatory boosting plums. The plum sauce adds sweet, tangy and salty flavors and is available in any grocery store. Of course, you can trade or add additional vegetables, fresh or dried fruits, or your favorite chopped herbs. (more…)