Monthly archive for October 2016

Recipe of the Week: Chia Seed Pudding

Photograph by Kana Okada   Total Time:  40 minutes Prep: 40 minutes Yield:  4 servings Level:  Easy   Ingredients: 1 cup vanilla-flavored unsweetened almond milk 1 cup plain low-fat (2 percent) Greek yogurt 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving 1

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Superfood of the Month: Chia Seeds

In recent years, chia seeds have been touted as the latest and greatest superfood, often compared with its friend flax.  Especially with the smoothie craze of late, we felt we needed to get the facts straight and give you the details. So what are they?  Chia seeds

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Recipe of the Week: Whole Stuffed Roasted Pumpkin

Sure to be a centerpiece dish at your next fall gathering, this pumpkin-centric recipe is just the right size for a crowd. In this meal, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for

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Recipe of the Week: Marinated Mushrooms with Red Bell Peppers

This mushroom recipe is perfect for a buffet or as a football appetizer menu addition. These can be made a couple of days ahead of time.   You can kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper. Prep Time: 20 minutes

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Recipe of the Week: Portobello Mushroom Burgers

The Portobello mushroom burger is the steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Ingredients: 4 Portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon minced garlic salt and pepper to

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Recipe of the Week: Boneless Pork Chops with Mushrooms & Thyme

Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that’s big on taste but still very healthy. If you’d rather not use vermouth, substitute unsweetened apple juice.   Ingredients 2 5-ounce boneless, center-cut pork loin

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Program Contact: Kim Andreola
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