Healthy Recipes

Recipe of the Week: Slow-Cooker Chai Apple Butter

Recipe of the Week: Slow-Cooker Chai Apple Butter

Seasoned with spices inspired by chai tea, this slow-cooker apple butter can be slathered on your favorite toast, served with a fall cheese plate or stirred into yogurt.     Yield:  28 servings  Ingredients 5 pounds apples, such as Ananas Reinette or McIntosh, peeled and sliced (

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Recipe of the Week: Squash-Apple Turnovers

Recipe of the Week: Squash-Apple Turnovers

Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.   Photo: Gentyl & Hyers; Styling: Kendra Smoot Yield: 8 servings (serving size: 1 turnover) Ingredients 2

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Recipe of the Week: Baked Apple with Crisp Topping

Recipe of the Week: Baked Apple with Crisp Topping

This baked apple with crisp topping is the perfect warm treat for the fall.   Total: 55 min Prep: 15 min Cook: 40 min Yield: 4 servings   Ingredients  2 apples (recommended: Fuji or McIntosh)  1 teaspoon lemon juice  1/4 cup strawberry jam, jelly or preserves  2

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Recipe of the Week: Miso Grilled Vegetables

Recipe of the Week: Miso Grilled Vegetables

Miso adds worlds of savory depth to this vegetable recipe.  The vegetable amounts suggested below are just a guideline; double or triple for a crowd. The important thing to remember is the proportion in the marinade: 1 to 2 tablespoons miso and 1 tablespoon water to about

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Recipe of the Week: Bircher Muesli with Kefir

Recipe of the Week: Bircher Muesli with Kefir

This kefir-based bircher recipe is an excellent breakfast item. There is no better way to start your day than with a healthy bowl of bircher. Add other berries or raisins instead of the strawberries if preferred.   Prep Time: 15 Minutes Ready in 8 hours & 15 minutes

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Recipe of the Week: Quick Cucumber Kimchi

Recipe of the Week: Quick Cucumber Kimchi

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.   Active Prep

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Recipe of the Week: Tempeh Fajitas

Recipe of the Week: Tempeh Fajitas

This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative.   Prep Time: 10 minutes Cook Time: 15 minutes Ready in 25 minutes Yield: 4 Servings Ingredients 2 tablespoons corn oil 1 (8 ounce) package tempeh, broken into bite-sized pieces

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Recipe of the Week: Cantaloupe and Grilled Fig Salad

Recipe of the Week: Cantaloupe and Grilled Fig Salad

The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the melon, figs, nuts, and vegetables create an intriguing and beautiful first course. Photo: Becky Luigart-Stayner   Yield: 6 servings   Ingredients 1 1/2 tablespoons low-sodium soy sauce, divided 9

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Recipe of the Week: Melon and Prosciutto Salad with Parmigiano-Reggiano

Recipe of the Week: Melon and Prosciutto Salad with Parmigiano-Reggiano

Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.  This colorful appetizer recipe would be a fine addition to an antipasto spread.   Photo: Becky Luigart-Stayner; Styling: Cindy Barr Yield: 8 servings (serving size: about 3/4 cup) Ingredients 3 cups (1/2-inch) cubed

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Recipe of the Week: Melon and Cucumber Salad with Black Pepper and Mint

Recipe of the Week: Melon and Cucumber Salad with Black Pepper and Mint

This tasty cucumber salad recipe combines honeydew, cucumber, and feta cheese in a garlic, lemon, pepper dressing to create an amazing salad. While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and

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