recipes

vegetarian

March 19, 2009

Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable More...

Registered Dietitian

March 30, 2009

Stuffed Portobello Mushrooms with Cilantro Pesto

Combine all ingredients except olive oil, lemon juice and water in a blender and pulse blend until coarsely chopped. More...

Registered Dietitian

April 06, 2009

Tomato Asparagus Salad

Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and stop cooking. More...

Registered Dietitian

April 06, 2009

Vegetarian Garden Taco Salad

Crumble Mexican style soy burgers and heat. Mix in taco seasoning and set aside. More...

Registered Dietitian

May 04, 2009

Spicy Asian Slaw

In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. More...

Registered Dietitian

May 06, 2009

Red Potato and Mustard Greens Frittata

Preheat oven to 350ºF. Steam potatoes in a steamer basket until tender when pierced with a fork, about 20 minutes. More...

Registered Dietitian

May 07, 2009

Potato and Pepper Torta

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). More...

Registered Dietitian

May 14, 2009

Winter Vegetable Chowder

In a large soup pot over medium-high heat, melt butter. Add onion and shallots and cook for 2 minutes, stirring frequently. Add carrot and celery and cook for another 2 minutes, stirring frequently. More...

Registered Dietitian

May 18, 2009

Lemon and Watercress Pasta Salad

Strip the watercress leaves from large stems. Wash leaves in a bowl of cold water, lift out to drain, and spin dry. More...

Registeren Dietitian