Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here is a quick noodle dish I make about once a week. This one has the great… Read more

Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti and then piled high with black olives, zucchini slices, sautéed spinach, and fresh herbs to create something quite… Read more

Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get greens into your evening meal. It also makes for wonderful leftovers. At the firehouse we usually make a… Read more

Chipotle Pasta

Don’t be put off by the long list of ingredients; this recipe comes together quickly and is relatively effortless. Just stir, heat, dump—go! It’s the sassy sister to mac ‘n’ cheese, with healthy additions like beans, corn, and tomato slipped… Read more

Penne with Swiss Chard, Olives, and Currants holidays

Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together. From Forks Over Knives – The Cookbook Instructions: Place the shallots and chard ribs in a large saucepan and… Read more

Roasted Tomato and Cannellini Bean Pasta

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish. Instructions: In a large… Read more

White Beans with Greens, Garlic and Tomato

You get the colors of the Italian flag, along with fresh flavors in this dish. Instructions: *If fresh shelling beans are available, use them. If not, soak your beans overnight or do a quick soak and then cook them quickly… Read more

Velvety Macaroni

The true guilt free and creamy “Velvety Macaroni.” Instructions: Bake the butternut squash whole and unpeeled in the oven on 350ºF for exactly 30 minutes. Over-baking may cause problems with the preparation later. Separate the broccoli into small florets and… Read more

Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or use it as a sauce for stir-fries. Make this dish in the spring when snow peas and cilantro… Read more

Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created in Nova Scotia and brought to New York City in the early 1970s. Typically, made with olive oil… Read more

Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss Kickstart Instructions Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just… Read more

Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their size. They should have shiny, firm skins without any soft or brown spots. From Bravo! Health-Promoting Meals from The… Read more

Pumpkin Sage Pasta thanksgiving

This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn. By the way, you can use the rest of your pumpkin and fresh… Read more

Thai Green Curry Rice

This recipe is from Mary McDougall, who is co-author of, The Starch Solution.  The book, which includes more than 100 recipes from Mary, is based on Dr. John McDougall’s eating plan of fueling the body primarily on carbohydrates rather than protein… Read more

Chef Del’s Mushroom Stroganoff

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms and lots of fresh herbs. This… Read more