Submitted by Aparna Mele Pebre is a Chilean salsa and is most commonly used on bread. In Chile they put it on top of everything, from boiled potatoes to empanadas, from stirring it into soup or spooning it over meat. I like to add it into homemade pasta sauces. Enjoy! Ingredients 2 Roma tomatoes, quartered 1 … Continue reading Chilean Pebre Sauce
Source: EatingWell.com Ingredients Scones 2 ½ cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cubed ⅔ cup dried currants ¾ cup low-fat buttermilk ¼ cup pure maple syrup 1 large egg Glaze ½ cup confectioners’ sugar 1 tablespoon orange juice Directions To prepare scones: … Continue reading Irish Soda Bread Scones
Trying to follow a heart healthy diet means cutting down on meat consumption. Eating more vegetarian meals is great strategy for heart health because you end up eating more fiber and less saturated fat. Try this recipe which is light on sodium, filled with heart healthy fat, vegetables, and proteins. Healthy, please meet delicious! Source: … Continue reading Chilean Lentil Stew
By Aparna Mele February is all about hearts, and not just the candy kind. It’s also National American Heart Month, a 56 year tradition to increase awareness of, and keep families and communities free from heart disease, the No. 1 killer of Americans. This month reinforces the importance of heart health. Consider this: cardiovascular disease, … Continue reading Love Your Heart
From Sarah Schiear, creator of Salt House These nachos will score a touchdown at your game day party, and are tasty enough for both a victory celebration or a devastating blow; plus healthy enough to feel guilt-free. They have the same mix of creamy and crunchy as traditional nachos, but with healthier alternatives to tortilla … Continue reading Mediterranean Nachos
Source: Cooking Light Submitted by Aparna Mele Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for a holiday brunch. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until re-crisped. Ingredients … Continue reading Leek and Pancetta Potato Rösti
By Mariella Frazier, Founder and Owner of Heritage Flour Baking Company Ingredients 3/4 cup Organic Einkorn Pancake & Baking Mix, unsifted 1/2 cup milk, half-and-half or even water 3 eggs 1/2 teaspoon vanilla 4 tablespoons br sugar, mixed with 1/2 – 2 teaspoon cinnamon 1/3c butter 3 medium apples, peeled, cored and sliced 1/4c chopped … Continue reading Baked Apple Pancake
Beets with Pecorino, Pecans, and Shishito Peppers Source: bonappetit INGREDIENTS 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed 4 tablespoons olive oil, divided, plus more for drizzling Kosher salt 4 sprigs thyme ¼ cup red wine vinegar 8 shishito peppers ⅓ cup pecans ¼ small red onion, very thinly … Continue reading Beets with Pecorino, Pecans, and Shishito Peppers
Submitted by Redner’s Markets’ HealthCents Baked Pear Trail Mix Prep time: 20 minutes Servings: 16 Ingredients: 2 medium Green Anjou pears, unpeeled, diced into small pieces (about 1/2 inch) 1 tsp. lemon juice 2 cups old-fashioned oats 1 cup almonds 1 cup cashews 1 cup sunflower seeds 1/4 cup peanut or almond butter 3 Tbsp. … Continue reading Baked Pear Trail Mix
Is your garden overflowing with zucchini? Are you trying to hold onto the last vestiges of summer? Then look no further than this recipe which combines pina colada and zucchini! Happy Indian Summer!! Submitted by Tina Kutz Source: Sharon Rydbom from Tipton; 1st Place Winner of 2002 PA Farm Show “Simply Delicious” Vegetable Quick Bread … Continue reading Piña Colada Zucchini Bread
