Homemade Today's Menu Samples

Diet Key: Low Carb Low Fat BKid Friendly MSpicy Freezes Well JFavorites

 

Poultry

Chicken Nuggets B J

If the kids (or you) are really hankering for a chicken nugget, here's a recipe that has a fraction of the fat of most fast food versions.

Parmesan Nuggets J

Chicken Nuggets have become a favorite of Homemade Today clients. For a change of pace, try this variation on nuggets, seasoned with parmesan cheese.

Cajun Style Chicken Fingers B

No one ever seems to tire of chicken fingers. In this incantation, we mix crushed peanuts in the coating, and season them with Cajun spices to add extra flavor without too much heat. These are also great for an easy lunch just roll them in a flour tortilla and add lettuce, tomato and salsa.

Lemon Chicken Scaloppini in Pine Nut Parmesan Crust J

We think of this as a very adult version of Chicken Nuggets.

Chinese Chicken Wings B J

You can easily make a meal or feed a Sunday afternoon football crowd with these delectable wings. If youve got the time, we can leave them marinated for you to cook or throw in the freezer and take out when youre ready to enjoy. Be sure to have plenty of napkins on hand!

Sausage & Peppers J

This is a lightened version of a favorite dish. Served over penne pasta, it makes a great mid-week dinner.

Roasted Chicken with Rosemary and Lemon Salt J

Roasted chicken makes a great weeknight dinner, with lots of leftovers for sandwiches or salads. Seasoned with rosemary and lemon, this crispy chicken is sure to be a family favorite.

Chicken Cordon Bleu J

Quite similar to Italian chicken saltimbocca, this Prosciutto-Gruyere-flavored chicken breast is an all time favorite gourmet dish.

Sweet and Tangy Oven-Barbecued Chicken B J

Barbecued chicken should have flavors that are sweet, tangy, spicy and rich in the Kansas City style. Getting it to happen in the oven and not on the barbecue, and still be moist and flavorful, makes this dish a special treat.

Chicken (or Veal) Parmesan J

This quintessential Italian favorite is usually a soggy mess floating in oil and cheese. While theres something to be said for a gooey, cheesy dish, we prefer the chicken to maintain its crunch, while the cheese and sauce add lots of flavor. This dish fits the bill beautifully.

Chicken Marsala J

A delicious, classic chicken dish - lightly coated chicken breasts braised with Marsala wine and mushrooms.

Chicken Piccata J

A close cousin to Marsala, this Piccata gets an added kick with lemon, capers and parsley.

Chicken Tetrazzini B J

This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great one-dish meal. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork.

Chicken Meatball Stew with Pasta B J

Ground chicken breast brings a low fat heartiness to this stew, which your kids will love. The little meatballs are accompanied by kid-friendly vegetables and small pasta shells.

Sweet, Sour & Spicy Orange Chicken with Broccoli & Cashews B J

We think the title says it all. This Chinese-inspired dish is brimming with chicken, broccoli and cashews, in a zesty orange sauce. Simply serve it over rice for a yummy dinner.

Classic Chicken Curry M J

Perfect when served with rice or bread, this is a traditional chicken curry and is the first Indian dish weve added to our repertoire. With spices including cardamom, coriander, cumin and Garam Masala, its got great flavor without being too spicy.

Curried Chicken Penne with Fresh Mango Chutney M J

The heat of the curry in this dish is tempered by the sweetness of mango and coconut milk. If youre looking for low-carb, we can omit the pasta.

Santa Fe Turkey Meatballs B J

These lightly spiced turkey meatballs with melted cheese centers are a nice change of pace from traditional meatballs. Theyre served in a salsa-inspired sauce, and are great when stuffed into a tortilla.

Arroz con Pollo J

Arroz con Pollo (Rice with Chicken) is the Spanish cousin of Paella. As the rice cooks, it grabs a ton of flavor from its companions in the pot: chicken pieces, sausage, cumin, paprika, bell pepper, garlic and tomatoes. This dish tastes even better after spending a night in the refrigerator.

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Beef

Meat Balls B J

Why buy frozen meatballs when you can get them fresh made and simmered in a hearty marinara sauce? These meatballs can be made with turkey, chicken or some hidden tofu (if you're trying to sneak more soy into your diet!) to lighten them up.

Sweet and Sour Meatballs B

Somehow, this is one of those dishes that takes us back to our childhood. These meatballs are great served over pasta or rice and are a hit among even our youngest taste testers.

Pot Roast B J

Once reserved as only a weekend treat (who ever had the time?), pot roast requires slow braising to produce a tender, rich, flavorful main course.

Braised Beef Brisket J

Our favorite seasonings for brisket are very, very basic; the taste of the meat itself, some spices and onions simmered in butter; a little bit of tomato. Serve it this way, over broad noodles.

Corned Beef and Cabbage

This quintessential St. Patricks Day dinner is based on a recipe written in 1965. Why mess with success? Onions, carrots and cabbage accompany the corned beef brisket. This can be simmered in beer if youre looking for a more robust flavor.

Beef Stew B J

A favorite comfort food, this beef stew features lots of meat, slow cooked until tender, accompanied by potatoes, carrots and a rich gravy.

Beef Stroganoff

The classic marriage of beef, mushrooms, onions and sour cream served over egg noodles. It may look and taste like a stew, but this rendition is actually a pan saut joined by a hearty sauce, using the favored beef tenderloin for its unique taste and texture.

Ground Beef Tacos B J

Forget the seasoning packets and sauces in a can. These tacos come with a boldly spiced beef flavor and fresh toppings. Well leave you with shredded lettuce, chopped tomatoes, Monterey Jack cheese and sour cream. You just need to bring an appetite. Please be sure to eat fresh within the first day or two.

Beef Teriyaki B J

Try some tangy beef in either kabobs or skewers. Great served with rice.

Shepard's Pie B J

Looking for a one dish meal? With its layers of seasoned ground beef, corn and mashed potatoes, Shepard's Pie makes a great dinner for a cold night.

Sloppy Joes B J

Kids and adults alike love this sweet-savory American classic. Sloppy Joes are traditionally served over bulky rolls; you can also serve them over vegetables for a low-carb alternative.

Meat Loaf B J

Sure to please any member of the family, this meat loaf can be made with ground beef or lightened up with turkey, shredded zucchini or tofu.

Italian Meat Loaf with Fresh Basil and Provolone J

Meat loaf sandwiches are one of the best reasons to make this dish. Serve leftover slices on sourdough bread with your favorite mustard. Serve with mashed potatoes for a great comfort meal.

Filet Mignon with Tomato Topping J

This tender cut of beef is a favorite year round. Here, its served topped with juicy tomatoes gently marinated in a mixture of garlic, herbs and soy. Well leave the steak for you to cook fresh.

Beef Tenderloin Steaks with Black Pepper and Dried Cherry Sauce

Beef tenderloin is renowned for its tenderness, but some find it a little lacking in flavor. The sauce, a combination of dried cherries, Madeira wine and broth is reduced until it reaches peak flavor. Well leave the steaks for you to cook fresh, for best results.

Sauted Beef Tenderloin with Mushrooms

This light dish uses a modest amount of meat and a combination of dried porcini and white button mushrooms to create a tasty sauce, great served over bow-tie-shaped farfalle pasta.

 

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Pork

Pork Tenderloin with Walnut Curry Stuffing J

Pork tenderloin really is the new white meat nearly as lean as chicken breast and equally tasty and tender, its a wonderful canvas to paint with new and interesting flavors. Here, walnuts and curry combine for a savory stuffing; red currant glaze provides a glistening finish.

Roasted Pork Tenderloin with Peach Salsa M

Fresh peaches combined with lime juice and mint create a refreshing complement to pork tenderloin when its roasted with a dusting of brown sugar and spices. We can also leave the tenderloin for you to BBQ fresh.

Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

When someone says pesto most likely you think of basil. Blending vibrant ingredients such as sun-dried tomatoes and chipotle peppers (these are dried jalapenos), produces an equally robust flavor. Together with broiled pork chops, its a winning combination. Please note that this dish is best left prepped for you to cook.

Pork and Apple Kebabs B J

Pork tenderloin, skewered with bite-sized pieces of apple and red onion make a delicious dinner when seasoned with a sweet tomato glaze.

Fig and Chile-Glazed Pork Tenderloin J

Basmati rice and black beans go well with this spicy pork dish. The glaze also works well with chicken thighs.

Pork with Curried Fruit

Dried fruit provides the accompaniment in this dish of pork tenderloin, cut into bite sized pieces and slowly braised in a seasoned broth. Great served over egg noodles or rice.

Chile Pork Tacos with Caramelized Onions M

You wont find these at Taco Bell! This pork tenderloin is coated in a chile/sugar dry rub, then slowly baked to achieve maximum tenderness. Cut into bite-sized pieces, its perfect in a whole wheat flour tortilla filled with caramelized onions, tomatoes and scallions.

Pork Tenderloin with Apple-Ginger Sauce J

Apple jelly forms the basis for this piquant sauce, served over a roasted pork tenderloin. Extra sauce makes a great marinade for tofu!

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Veal & Lamb

Osso Buco Milanese J

Osso Buco is a another client favorite. Weve had many requests for these tender veal shanks simmered in a heady tomato sauce; a restaurant classic.

Veal Saltimbocca

Succulent veal scaloppini is best served by the classic treatment of saltimbocca. Paired with Prosciutto and sage, the veal is lightly sauted in olive oil and butter, then finished with a satiny Marsala sauce. This is best when served with fresh fettuccini.

Irish Stew

A stick-to-your ribs kind of dish, this stew is loaded with tender lamb chunks, onions, carrots and potatoes. As in a traditional preparation, a little barley is added to keep the stew thick and creamy.

Minted Lamb Patties

Succulently seasoned, fresh mint and mango chutney are wonderful accompaniments to lamb. These patties can be left for you to grill or broil fresh, and freeze beautifully.

Pan-Roasted Lamb Curry

In this curry, the meat is stirred and roasted until well-browned. We like using boneless lamb, which makes it easier to eat. Beef or pork could also be substituted.

Middle Eastern Spice-Crusted Lamb with Rhubarb Chutney

This succulent roast gets its piquant taste from traditional Middle Eastern spices. Its served with a Rhubarb Chutney to bring out the flavors.

Lamb Chops with Garam Masala

Garam Masala is an Indian spice blend, with pepper, cinnamon, cardamom, cumin, coriander and cloves (we think those are all the C spices!). Its a great seasoning for lamb; not too spicy and not too mild. Sprinkled over lean chops, try lamb for a change of pace.

Sesame Lamb Chops with Honey-Raisin Sauce

Seared lamb chops are a warming dinner on a frosty winter night. Served with toasted sesame seeds and a fragrant honey-raisin sauce, theyre great with hot couscous.

Grilled Lamb Chops

Marinated in a mint sauce, lamb chops hot off the grill are a refreshing addition to our summer menu. Well leave these for you to grill fresh.

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Fish

Salmon Fillet with Soy Glaze J

The sweet/salty combination of maple syrup and soy sauce are a winning combination on this glazed salmon. A touch of ginger and garlic, added at the end of preparation, provide a little kick.

Salmon Teriyaki B J

Plump salmon filets, marinated in a homemade teriyaki glaze.

Asian Salmon Burgers J

We like these burgers with rice or a tossed salad rather than served on a bun. They get their Asian flavor from a vinaigrette that can be served over the burgers and doubles as a salad dressing.

Roasted Salmon with Macadamia-Cilantro Crust J

This delicious entre is a classic example of quality ingredients equaling more than the sum of their parts. And it couldn't be healthier - salmon is loaded with heart-healthy omega 3's and macadamia nuts are high in monounsaturated fats.

Roast Shrimp with Orange and Rosemary B J

This less-is-more dish has a wonderful marriage of flavors.

Tender Shrimp Scampi M

To make a flavorful, juicy, traditional shrimp scampi, we keep the ingredients simple and the shrimp plentiful. This dish is best eaten with crusty bread to enjoy the juices; it can also be served with fresh fettuccine. Please be sure not to freeze.

Shrimp Fra Diavolo M J

A seriously garlicky, spicy, winey tomato sauce studded with shrimp and served over pasta. This dish can also be done with scallops, or a combination of shrimp and scallops.

Edamame Succotash with Shrimp J

Succotash at its simplest is a combination of lima beans, red peppers and corn. Here, edamame (soy beans) stands in for lima beans, spices have been added and shrimp provides an interesting twist.

Pan Fried Red Snapper with Chipotle Butter M

We love red snapper for its inherent drama. The sweet, milk flavor of the fish contrasts with the smoky heat of canned chipotle chiles in a tomatoey adobo sauce (translation: chipotle chiles are dried jalapeno peppers; adobo sauce is a vinegary Mexican sauce). The heat on this dish can easily be adjusted.

Red Snapper, Vegetable and Pesto Packets

This is the perfect dish for warm-weather dining. Its light and takes advantage of fresh vegetables, including asparagus and summer squash. The fish is packaged in foil for you to cook; it can be refrigerated up to one day before baking.

Halibut en Papillote J

A wonderfully tender and flaky dish, we use fresh thyme, parsley and lemon. This dish takes on a truly French flair with the addition of champagne to add flavor and moisture. Dont worry, well leave the bottle for you to enjoy.

Catfish Fillets with Fennel Sauce

This is one of the few wonderful fish dishes that tastes a little better after its mellowed in the refrigerator. If youre not a fan of catfish, we can be make it with cod, tilapia or snapper.

Bluefish with a Mustard Crust

Omega-3-rich bluefish pairs beautifully with strong flavors, such as mustard. Bread crumbs provide a crunchy crust.

Baked Haddock with Tarragon-Scallion Stuffing J

Lean, white-fleshed haddock is a mild companion to this savory bread crumb stuffing. This dish will be left prepped for you to cook fresh on your cook date.

Fish 'n' Chips B J

You will be amazed at how close this lightened version is to the famous British street food. In fact, you might even want to serve it in a folded newspaper with malt vinegar on the side for dipping!

Sauted Cod Fillets with Grapefruit Lime Vinaigrette J

The sublime combination of grapefruit and lime, seasoned with fresh mint and chives, creates a subtle yet flavorful sauce that beautifully compliments the mellow flavor of cod.

New England Style Cod Cakes

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Crabmeat Stuffed Sole

An elegant dinner, the filling for this stuffed sole is brimming with jumbo crabmeat and delicately seasoned with fresh dill and parsley. Baked on a bed of Portobello mushrooms simmered in white wine sauce, a dash of Cajun seasoning completes the ensemble.

Crab Cakes J

We like crab cakes that are mostly crab and seasonings, with a minimum of bread crumbs. These are best when eaten fresh.

Lemon Rosemary Marinated Halibut J

Fresh rosemary makes all the difference in this tangy marinade. You can also request this with swordfish.

Cajun Swordfish with Creamy Rmoulade Sauce M

A quick saut of Cajun-spiced swordfish is simply terrific when accompanied by this creamy Rmoulade sauce. The sauce is a combination of light mayonnaise, horseradish and spices.

Southwestern Swordfish en Papillote

En papillote is a French term describing food baked inside a sealed wrapping of parchment paper. This method of cooking holds in moisture and flavor without added fat.

Savory Hoisin Mahi-Mahi J

This slightly piquant sauce works well on a variety of fish types. We like it on steak-like fish, including mahi-mahi, swordfish or halibut. Well leave this dish for you to bake; its also great on the grill.

Cornmeal-Crusted Scallops with Mint Chimichurri J

Chimichurri is a thick sauce commonly made with parsley and oregano and served with grilled meat in Argentina. Mint gives this version a more delicate taste, making it perfect for seafood.

Seared Scallops with Pineapple-Ginger Sauce J

Plump scallops get the royal treatment when sauted with a piquant pineapple-ginger sauce. Please be sure to eat these fresh.

Seafood Stew

With chunks of swordfish, scallops and shrimp, this dish is sort of an anti-stew. Its light rather than substantial, clean rather than earthy. Please be sure to eat it fresh.

Seafood Paella J

The traditional Spanish rice dish made with your choice of seafood (shrimp, scallops & swordfish are great choices) in a wonderful saffron broth.

Cioppino J

This quintessential fish stew is overflowing with shrimp, swordfish and scallops in a zesty tomato broth. Please be sure to eat this fresh!

Hearty Fishermans Stew M

Cod is our favorite fish in this warming stew; halibut and swordfish can also be used. The hearty tomato sauce goes great with warm, crusty bread.

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Pasta

Lasagna B J

A great, hearty dish that will please anyone at your table. Try this with a little sausage for added zest.

Baked Rigatoni with Beef B J

This classic hamburger casserole gets its split personality from al dente rigatoni and a generous amount of lean ground beef. Its a favorite of both adults and kids.

Fettuccine with Bolognese Sauce J

This Bolognese sauce is about the meat, with the tomatoes in a supporting role. Simmering the meat in milk gives it an especially sweet, appealing flavor.

Cheesy Manicotti B

These tender tubes of pasta are stuffed full of creamy ricotta cheese and baked in marinara sauce. If youre looking for a little variety, ask for them with ground beef or spinach.

Mac and Cheese B J

Creamy and cheesy homemade mac & cheese is a great comfort food - forget about the blue box!

Hamburger, Cheddar and Macaroni Toss B

This is a true one-pot family favorite that is also a good source of fiber and calcium. Its sure to be a hit with your kids.

American Chop Suey B J

We have fond memories of American chop suey, or ground beef cooked with macaroni in tomato sauce. Its not been on our menu in the past, which is a huge oversight on our part. Weve updated this classic by using lean ground beef, cooking the macaroni in the tomato sauce to absorb the flavor and adding depth to the sauce with the addition of a few secret ingredients.

Spaghetti and Meatball Soup B

The combination of spaghetti and meatballs is a classic. In making it into a soup, we use ground chicken and pesto to flavor the meatballs. Wed like you to cook the pasta fresh and add it to the soup just before serving, for best results.

Tuna Noodle Casserole B

Heres a retro-favorite for you to try. This tuna noodle casserole is made with a rich cheese sauce studded with vegetables. Dont worry, its all from scratch and we dont use condensed soup.

Penne alla Vodka

Although this dish, now listed on countless Italian restaurant menus, has a certain novelty, it takes just one bite to discover how successful the unusual combination is. This version comes from Le Sirenuse, in Positano, Italy.

Ravioli with Tomato-Alfredo Sauce

This heavenly combo of tomato and cheese is brimming with calcium and a favorite with both kids and adults. We like it with fresh cheese ravioli; you can request it with your favorite flavor.

Tortellini with Chicken and Pesto

Fresh cheese tortellini gets the star treatment when paired with sauted chicken and savory basil pesto. A filling meal for a hungry family.

Pasta, Peanut, Broccoli B J

A family favorite. Pasta shells tossed with a crunchy peanut sauce and crisp broccoli.

Spaghetti with Sausage Meatballs

Sausage meatballs are a great way to improve upon a basic spaghetti dinner. We can make this tasty with pork sausage or turkey, if you want to keep the fat count down.

Penne with Portobello Mushroom Ragu J

A ragu is a thick tomato sauce, usually made with meat. Here, hearty Portobello mushrooms take the place of the meat and add an earthy, woodsy flavor.

Pasta Carbonara

An authentic version of this classic dish would use Italian bacon (pancetta) or perhaps Prosciutto. With a glass of red wine, it is one of the best late-night suppers we know. We actually prefer it with American bacon, which also makes it a good breakfast dish. Let us know if you'd like a more classic preparation.

Farfalle with Sausage, Peppers and Feta

Farfalle is bow tie-shaped pasta. The crumbled feta and kalamata olives give this dish a bit of a Greek flavor. Italian turkey sausage further confuses its identity, yet the combination takes humble farfalle to new heights.

Chili Mac B J

Synonymous with simpler times and simpler food, Chili Mac was once a favorite childhood comfort food whose appeal, for many of us, extends well into adulthood. We use a great combination of the best beef chili and creamy macaroni with cheese. Its not too spicy for the kids or too cheesy for the grownups.

Vegetarian

Vegetarian Chili M J

This terrific chili gets its character from a combination of beans and tempeh, a great soy product. The smokiness of a single chipolte pepper is accented by the sweetness of blackstrap molasses.

Butternut Squash Gratin with Onions and Sage J

Gratins, a close cousin to casseroles, are wonderful one-dish meals. The classic fall combination of butternut squash, onions and sage is reminiscent of Thanksgiving stuffing. Served with a green salad, its a satisfying autumn family supper.

Vegetarian Meat Loaf

Using heart-healthy meatless crumbles (made from soy) instead of beef saves fat and adds fiber to this satisfying dish. Serve with mashed potatoes and green beans for a hearty dinner.

Curried Tofu

Tofu, our favorite chameleon, takes on a decidedly Thai flavor in this dish. The addition of carrots, red peppers and pineapple make it nearly a complete meal. Try it served over brown rice or rice noodles.

Coconut Crusted Tofu with Peach Lemongrass Salsa M J

The crunchy-crisp tofu and our spicy-sweet salsa are inspired by that restaurant-chain classic, coconut shrimp.

Edamame Lo Mein J

This is not the greasy Lo Mein of your favorite Chinese take-out; it tastes even better. Plus, you get plenty of nutrients with the addition of edamame (soy beans), a great vegetarian protein source, and whole wheat noodles. We can also make this with traditional lo mein noodles and chicken, beef or pork.

Southwestern Pasta with Beans

Kids and adults alike love the shape of wagon wheel pasta in this meatless entre. Made with whole wheat pasta, this is also a great South Beach dish.

Chickpea Patties B J

Reminiscent of falafel without the added fat that comes from deep frying, these patties are seasoned with cumin and cilantro. We like them on a toasted bun with a little honey mustard.

Indian Chickpeas over Garlic Spinach

In this recipe, well take the time to make our own curry powder, which has a brighter flavor than packaged curry. Fennel and cumin seeds add a pleasing crunch and pungency.

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Entre Soups

Minestrone B

Our homey version of this Italian classic, this minestrone is a meal by itself!

Vegetable Garden Soup

Vegetable soup has many, many incantations and variations. This one, adapted from Bon Appetit magazine, uses a pureed Russet potato to give it extra body and creaminess.

Mushroom Barley Soup J

Not so long ago, dried exotic or wild mushrooms could only be found in specialty shops; now they are plentiful. Dried shiitake mushrooms add a deeper, woodsier flavor to this classic soup.

Pasta e Fagioli (Pasta and Bean Soup) B

A warm, delicious classic that contains two essential comfort foods (and no, they are not peanut butter and chocolate). We make this as a vegetarian soup, but its also great with ground beef or turkey.

Roasted Autumn Vegetable Soup

This warm, comforting soup will stick to your ribs on cold autumn days. Roasting the vegetables helps bring out their natural sweetness.

Mexican Corn and Bean Soup

For a simple supper, this soup is a great centerpiece. In the summer, we use fresh corn for added flavor.

Gypsy Soup J

This chickpea and vegetable soup has Spanish overtones from paprika and turmeric in a tasty broth. Take your pick of your favorite green and orange vegetables such as peppers and carrots or peas and sweet potatoes.

Chunky Potato-Crab Chowder

This New England-style chowder lets red-skinned potatoes shine. Cream-style corn is a surprise ingredient (ack! We just killed the surprise) that adds a little sweetness and contributes to the creamy texture.

New England Clam and Corn Chowder

A warming winter soup, great when topped with oyster crackers. This can easily be made with skim milk without compromising taste.

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Rice, Potatoes, etc.

Twice-Baked Potatoes B J

Baked then stuffed, these potatoes get added flavor from extra sharp cheddar cheese.

Potato Parsnip Latkes

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, wed gladly serve latkes as a main course.

Parsley New Potatoes J

Red Bliss potatoes tossed in a light butter sauce, seasoned with parsley.

New Potatoes with Balsamic and Shallot Butter J

The balsamic butter mixture is deep brown and tastes delicious.

Mashed Potatoes B J

The traditional favorite, made with Yukon Gold potatoes for added color.

Smashed Potatoes B

Silky smooth mashed potatoes are at their best when topped with rich gravy. But there are times when there is no gravy to be had, and thats when smashed potatoes are just the thing. Their bold flavors and rustic, chunky texture give them the brawn to stand on their own, whether served with a grilled steak or a roast chicken.

Roasted Potatoes B J

A colorful combination of red bliss and sweet potatoes, seasoned with rosemary and slow roasted for added crispness.

Crispy Roasted Garlic Potatoes J

Good roasted potatoes are hard to beat. Unless, you add garlic and make them even crispier. Use these spuds as a better way to satisfy your hankering for French fries.

Scalloped Potatoes

These potatoes are thinly sliced, then baked in a cream sauce until crispy on top. Ask for them with extra cheese for added crust.

Turmeric Potatoes with Cauliflower

Turmeric is the spice that gives curry its brilliant, yellow color. Turmerics earthy flavor brings life to bite-sized pieces of potatoes and cauliflower.

Roasted Pears and Sweet Potatoes B

Pears bring a wonderful sweetness to a dish of roasted sweet potatoes.

Roasted Yams with Citrus and Coriander Butter

With our penchant for roasted vegetables, yams are a perennial favorite. The citrus-seasoned butter is sweetened with a touch of brown sugar; a great combination for this fragrant dish.

Sweet Potato and Carrot Puree B J

If you're tired of mashed potatoes, try this savory blend of sweet potato and carrot, made extra smooth by a touch of cream.

Mashed Honey-Roasted Sweet Potatoes B

Try this version of sweet potatoes as a great alternative to traditional mashed potatoes.

Mexican Rice B

Arroz a la Mexicana promises bright flavor and a pilaf-style texture.

Bulgur Pilaf with Pine Nuts and Currants J

If your only experience with bulgur is in tabbouleh, youre missing the versatility of this hearty grain.

Herbed Corn and Couscous B J

A dish that will satisfy even your pickiest eaters, corn and couscous with a hint of chive is a sublimely satisfying side dish.

Curried Couscous Pilaf M

Lentils and spinach boost the nutritional value of this couscous dish; the curry spices enliven it with a zesty vibrant flavor; the garlic, ginger and cayenne add just the right amount of heat.

Couscous with Almonds and Garlic

Couscous cooked in chicken broth is a refreshing addition to dinner. Accented with toasted almonds, garlic and rosemary, this dish is great with chicken or pork.

Fruited Israeli Couscous B J

With grains larger than those of ordinary couscous, Israeli couscous takes a side dish from simple to sensational. Simmered in chicken broth and dried fruit, this dish gets its elegant flavor from cinnamon sticks, added to the broth.

Quinoa Pine Nut Pilaf

Quinoa (pronounced KEEN-wah) is an Incan grain that is very high in protein, vitamins and minerals. With its slightly crunchy texture and nutty flavor, it is enjoying a heyday of popularity in natural foods cuisine. Our pilaf becomes a mosaic of colors when both red and green bell peppers are used. The pine nuts are a great match for quinoas flavor.

Quinoa Pilaf with Red Peppers

This Andean grain pairs well with most foods, including lamb, poultry and fish. Try it for a nutty alternative to rice.

Millet and Quinoa with Cashews and Sunflower Seeds

Crunchy, nutty, toasty...Its always nice to put these humble, highly nutritious grains to good use.

Pecan-Sage Stuffing

Why save stuffing only for holidays? With the addition of dried fruit, this stuffing is a great side for any dinner.

Roasted Winter Vegetables

This is our favorite way to cook vegetables. The high roasting temperature caramelizes the outside and leaves the inside tender and moist. You can add any combination of root vegetables; we like it with carrots, parsnips, sweet potatoes and butternut squash.

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Vegetables

Acorn Squash with Brown Sugar B J

At its best, acorn squash is characterized by a sweet, almost nutty taste and moist, smooth flesh. Cooked with just a little butter and brown sugar provides ample sweetness.

Oven-Roasted Vegetables B J

If youre looking for low-carb vegetables, this is a great choice. A combination of peppers, zucchini, summer squash, asparagus and onions, roasted until browned and tender, makes a satisfying side dish for any meal.

Stir-Fried Asparagus and Basil with Spicy Orange Sauce J

This stir-fry has a bit of a zing; its great served over steamed white rice.

Asparagus Saut with Shallots

We never seem to tire of asparagus. Sauted with shallots and seasoned with lemon and parsley, it makes a great accompaniment to any meal.

Roasted Asparagus J

This is our favorite way to cook asparagus. Roasting concentrates the flavor; olive oil and a touch of salt bring added crispness.

Asparagus with Soy-Ginger Vinaigrette J

Not only can you grill asparagus, but broiling it works great too. Here, it's tossed with a tangy vinaigrette.

Asparagus with Gremolata Butter

The flavors of Gremolata the garnish of finely chopped lemon peel, parsley and garlic are terrific with asparagus.

Green Beans with Mediterranean Flavors

Fresh oregano and kalamata olives bring a decidedly Greek taste to this culinary preparation.

Roasted Green Beans with Garlic and Ginger J

Roasting green beans concentrates the flavor; garlic and ginger give it added buzz.

Green Beans with Orange Essence and Toasted Maple Pecans B J

For most green bean recipes, the process involves cooking the beans in boiling water, shocking them in ice water to stop the cooking, them topping them with a sauce. Here, we flip things around and make the sauce first, then use that to cook the beans. The result? An infusion of orange flavor into the beans. Toasted pecans add the crunch.

Roasted Scented Beets

Roasting is one of our favorite ways to cook beets, as it truly concentrates their sugary flavor. Here, the beets are individually wrapped with star anise (a star-shaped, licorice-tasting spice) and slowly cooked to infuse the mellow scent of the spice.

Sauted Beets with Butter and Orange Juice

In this recipe, the beets are roasted, then quickly sauted. Try beets for a great change of pace.

Bok Choy Stems Stir-Fried with Almonds

Bok choy can be delicious if neatly cut, seasoned lightly and cooked with care The mild, juicy stalks are great for absorbing flavor and maintaining their crisp bite.

Broccoli with Parmesan Bread Crumbs B

Did you know that a 5 ounce serving of broccoli has more vitamin C than 2 pounds of oranges? If youre trying to get your family to eat more broccoli, try this dish. Seasoned with fresh Parmesan and topped with bread crumbs, its sure to be a crowd pleaser.

Gingered Broccoli M

Here weve used basic Chinese sauce ingredients to make a simmering broth that infuses the broccoli with flavor as it steams.

Broccoli with Orange-Ginger Dressing and Walnuts B

Orange and ginger provide a great complement to steamed broccoli. The walnuts give it a little crunch.

Broccoli with Spicy Balsamic Dressing J

Instead of steamed veggies, try broccoli seasoned with balsamic vinegar and Kalamata olives.

Garlicky Lemon Broccoli J

This simple vegetable dish pairs well with beef and pork.

Stir-Fried Broccoli with Orange Sauce B J

Broccoli is at its best when it is cooked to a tender crunch. The orange sauce is seasoned with a hint of garlic and ginger, giving it a distinctly Asian taste.

Broccoli with Balsamic Bacon Vinaigrette J

Mention steamed vegetables and the first thing that pops into many peoples minds is bland, boring diet food. Add a little vinaigrette and youll get a richer, fuller flavor.

Broccoli Rabe and Garlic

Reminiscent of sauted Italian greens but minus the olive oil, this simple preparation enhances the distinctive bite of broccoli rabe.

Orange Pecan Brussels Sprouts

We always think of Brussels sprouts as baby cabbage. And, the more we feed them to our families, the more theyve learned to like the taste. Orange zest and pecans tame any bitterness you might expect.

Brussels Sprouts with Bacon and Thyme

This dish may change the way you think about Brussels Sprouts. A touch of bacon and fresh thyme pack lots of flavor into each bite.

Roasted Brussels Sprouts with Balsamic Vinegar and Pancetta

Brussels sprouts are definitely an acquired taste, and this is a good place to start. Roasting brings out their sweetness; pancetta adds flavor and a little saltiness and balsamic vinegar beautifully binds the flavors.

Mashed Butternut Squash with Ginger

Steaming a butternut concentrates the flavor and develops its sweetness. To our surprise, hand mashing produces a silky puree, which is great when seasoned with a touch of ginger.

Baked Butternut Squash with Parsley, Sage, Rosemary and Thyme

This isnt just a great song, its also a delicious combination of herbs. We like to add the parsley at the end to preserve the fresh flavor.

Braised Red Cabbage J

The night I served this dish, my husband was catapulted back to his childhood who knew that this was something his mom once made. The flavor of red cabbage, slowly cooked with apples, vinegar and brown sugar is simply sublime.

Sauted Carrots with Marsala

Marsalas complex sweetness and mild smokiness pair well with many foods, including sauted carrots. The wines fruity, maple-like flavor brings out the natural sugars in the carrots and mellows the often metallic finish of this vegetable.

Maple-Glazed Carrots B J

The maple glaze really brings out the sweetness of carrots. Here, the carrots are braised until tender and the glaze is nicely thickened.

Carrots with North African Spices

These carrots are gently simmered and seasoned with a North African flair.

Braised Cauliflower with Curry and Yogurt

Sauting the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower especially rich-tasting.

Braised Cauliflower with Asian Flavors J

Hoisin sauce glazes cauliflower with a rich fermented black bean flavor. Rice vinegar helps cut the sweetness of the Hoisin and soy sauce adds another layer of flavor.

Sicilian-Style Braised Cauliflower

Using tomatoes as a braising medium imparts a great Sicilian flavor to cauliflower. Raisins and basil bring out added sweetness.

Surprise South Beach Mashed Potatoes B J

When is a potato not a potato? When its made from pureed cauliflower. In a side-by-side taste with our Mashed Potatoes, youll know the difference. If youre trying the South Beach Diet, you should give these a try.

Cauliflower with Dill-Walnut Vinaigrette

Cauliflower is very porous, which is a great way to infuse it with flavor. Steamed lightly and tossed with a dill-walnut vinaigrette makes this a satisfying side dish.

Steamed Cauliflower with Browned Butter, Walnuts and Crispy Sage

Walnuts and crispy sage are one of the best complements to the fresh, delicate flavor of steamed cauliflower.

Slow-Cooked Swiss Chard J

Both the stems and leaves are used in this dish where the chard is cooked down until dense and creamy. The chard is quite rich so a little is filling.

Curried Corn and Peppers M J

This savory dish takes advantage of fresh corn to bring it real summer flavor. Try it as a side with tacos. Or better yet, roll it up in your tortilla.

Corn and Parsnips Cakes B J

Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.

Sauted Corn and Sweet Peppers B

Fresh corn and bell peppers make an especially attractive and delicious summer side dish. We like to use one red and one orange bell pepper for the best presentation.

Creamed Corn with Bacon and Scallions B

Corn is great any time of year, but is especially yummy when we can get fresh corn. Adding a few flavors turns a good dish into a great one.

Roasted Eggplant and Peppers J

When was the last time you had eggplant? Roasted with a blend of green & red peppers and onions, it makes a great side dish.

Kale with Garlic and Hot Red Pepper M J

Preparing robust kale in a simple manner highlights its pungent flavor. Rich in vitamins, kale is a great alternative to spinach.

Southern Style Kale

Simmered with smoky bacon, onions and garlic, kale becomes a delicious and healthy side dish for chicken or pork dishes.

Braised Leeks and Mushrooms

Leeks have a great, subtle flavor. Here, they are underscored by the mushrooms and beef broth, which add a smoky depth.

Buttered Peas with Fresh Herbs B J

Peas plain and simple. The best way to treat frozen peas and marvelous with fresh peas in the spring.

Peas with Onion and Mushrooms J

Onion and mushrooms elevate peas to a classic.

Sesame Stir-Fried Snow Peas B J

A Chinese restaurant classic that is delicious when made at home with good ingredients.

Sugar Snap Peas with Pancetta and Onion J

Peas have a real affinity for bacon and onions. We like the meaty flavor of pancetta (unsmoked Italian bacon).

Stuffed Bell Peppers

These peppers are not your typical Eastern European version: the bread stuffing is lightened with ricotta. Substantial and satisfying, this dish is pretty too, as we use red, orange and yellow peppers.

Roasted Portobello with Lemon Soy Marinade J

The meatiness of Portobello mushrooms makes them a great accompaniment for any meal. Here, theyre marinated in a lemon/soy mix and roasted until tender.

Spaghetti Squash a LOrange B J

This is an elegant means of turning the humble spaghetti squash into a memorable side dish. Never tried it? Spaghetti Squash is a yellow squash, with a flavor very similar to Summer Squash. The kicker? When cooked, it looks like strands of spaghetti.

Italian-Style Spaghetti Squash J

Seasoned zucchini, red onions and tomatoes, you can almost kid yourself into thinking youre eating a bowl of pasta. Spaghetti Squash is a great vegetable if youre looking for low-carb choices.

Wilted Spinach with Yellow Raisins and Pine Nuts J

This is a typical Italian preparation.

Spinach in Hot Chili Oil M

Don't be frightened by the title! Chili oil gives sauted spinach a great zing without too much heat.

Creamed Spinach B

A perennial favorite for many. This traditional recipe uses light cream, though we can make some magical substitutions and reduce the fat content even further if youd like.

Spinach with Caramelized Onions, Pine Nuts and Dried Apricots J

A nutritional powerhouse, spinach has an appealing earthy, mineral taste that provides an ideal foil for bold, sharp flavors.

Creamy Winter Greens Gratin

Using the plethora of greens available in the winter (spinach, broccoli raab, Swiss chard and kale) is a great way to get more fresh vegetables into your diet. This gratin is topped with freshly grated Parmigiano Reggiano cheese, giving it a crispy finish.

Sauted Turnips and Parsnips with Rosemary

We know there are some who love the taste of turnips and parsnips, because of the number of requests we get to add them to the menu. Sauted with a touch of rosemary, they make a delicious side dish.

Mashed Turnips

Similar to mashed potatoes, mashed turnips are smooth and creamy. When cooked well, their light, fluffy texture and unique flavor, accented with a little butter and fresh cream, make a welcome break from potatoes.

Pureed Turnips and Potatoes

A delicate orange and ginger seasoning brings out the best in turnips.

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

Relaxed, slow cooking brings out the zucchinis full squash flavor, which quick cooking eclipses.

Spicy Hoisin-Glazed Zucchini B J

Succulent zucchini is the perfect backdrop to absorb this fragrant glaze.

Zucchini Boats with Parmesan Crust

Usher in the zucchini season with these neat little vessels. Theyre tender and moist with a pungent, crunchy top.

Southeast Asian Coconut Zucchini J

Combining zucchini with an Asian-inspired coconut-lime sauce creates a full-flavored dish. The turmeric turns the zucchini a beautiful golden color.

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Salads

Salad Bowl B J

Never have time to do all that chopping? The salad bowl will provide you with all the fixings for a great garden salad -- cleaned, prepped and individually packaged for easy assembly. Well select the best seasonal produce to suit your tastes, including vegetables such as lettuce, carrots, cucumbers, peppers, scallions, mushrooms, etc. This will stay fresh in your refrigerator for 4 - 5 days.

Fresh Fruit Salad B J

Fresh fruit salad is a tempting snack when it's readily available in your refrigerator. Well use the best seasonal fruit we can find. Be sure to eat this within 1 - 2 days for maximum flavor.

Escarole Salad with Hazelnuts and Currants

The creamy or pale yellow inside leaves of escarole (a tenderer bitter green than radicchio) makes a gorgeous salad when gently coated in an understated sweet-tart dressing.

Watercress and Apple Salad with Peanut Dressing J

If your idea of a treat is a smear of peanut butter on a slice of apple, youre going to love this. The slightly creamy dressing clings to the apple slices and snappy watercress leaves.

Arugula, Pine Nut and Parmesan Salad J

This salad is both light and hearty, due to the pine nuts and cheese. It certainly adheres to the idea that the simple combinations of great ingredients make terrific food. Please eat fresh within one to two days of your cook date.

All American Potato Salad B J

Most people feel that potato salad hardly requires a recipe. If you do use one, you want it to have flavorful, tender potatoes punctuated by crunchy bits of onion and celery. This is better than anything you'd get at the supermarket deli.

Greek Tomato Salad B

A traditional Greek salad doesnt have lettuce, which I couldnt believe until I traveled to Greece and found it to be true. We make this salad with all the right ingredients, including the best of summers tomatoes, Kalamata olives and feta cheese, tossed with lemon vinaigrette.

Mediterranean Potato Salad J

Tart-sweet sun-dried tomatoes, fragrant cumin, and olive oil give this potato salad its special flavor. Red potatoes provide nice color, taste and texture. This salad is good warm, but even better after a couple of hours, when the flavors have blended.

Corn and Black Bean Salad J

Served cold, this salad is terrific when made with the first corn of the season. Its nearly a meal by itself, though it can also be a terrific accompaniment to grilled chicken or a burger. The dressing is a tangy blend of cilantro, lime juice and cumin, giving it a Mexican flair.

Cauliflower "Potato" Salad

This salad lightly mimics everyone's favorite South Beach "Mashed Potatoes". Please ask for it with fat free yogurt if you'd like a truly low fat dish. Otherwise, Well make it with a touch of mayonnaise.

Broccoli Salad with Olives J

This is one of those wonderful salads that improves in flavor after a day or two.

Asparagus, Lima Bean and Salami Salad J

This combination is definitely unusual - but wait until you try it. The saltiness of the salami really picks up the asparagus and lima beans. Serve this salad at room temperature for best flavor.

Asian Style Coleslaw B J

In this dish, bok choy, carrots and snow peas are tossed with an Asian vinaigrette for a terrific summer salad.

Succotash Salad J

If you're a fan of succotash - a great combination of lima beans, corn and vegetables - this chilled salad is a great choice for a summer side dish.

Cranberry Walnut Tabbouleh

This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes and cucumber have been replaced with walnut oil, cranberries and walnuts.

Edamame with Scallions and Sesame

Edamame is the Japanese name for green soybeans. These tasty beans have exploded in popularity in recent years. Give them a try, and soon you'll be hooked.

Sweet and Sour Slaw B J

If youre not a fan of traditional coleslaw, then you should try this dish. The dressing is a tangy combination of vinegar, peanut butter and brown sugar. Not an intuitive combination, but it works beautifully here.

Roasted Sweet Potato, Apple and Pecan Salad B J

Vitamin-packed sweet potatoes are one of the tastiest vegetables you'll find. Cooled and mixed with apples, pecans and pumpkin spice, it makes a great side salad.

Orzo Pasta with Marinated Tomatoes, Mozzarella and Basil B J

This salad was described to me as a wonderful, make ahead summer pasta salad thats served cold and stays fresh for close to a week. It was a fitting description and were thrilled to add it to the menu.

Grated Beet Salad

Whoever thought you could eat beets raw? Theyre not as sweet as cooked beets, and benefit from the aggressive flavors of lemon, mustard and a little garlic. Please eat this salad chilled.

Tomato Salad with Goat Cheese B J

This dish is best when tomatoes hit their peak season. A bit of cheese makes this a hearty salad to start a refreshing summer meal.

Mediterranean Orzo Salad with Feta Vinaigrette B

This salad is chock-full of zesty ingredients including kalamata olives and sun-dried tomatoes. Chilled, it makes a terrific accompaniment to your favorite grilled dish.

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First Course Soups

Pureed Butternut Squash Soup J

Pureed soups are sometimes a great way to start a meal, in lieu of a salad. When blended with ginger and a touch of orange juice, this soup is a satisfying beginning.

Sweet Blueberry Soup B J

A wonderful first course, dessert or, best yet, snack. The most beautiful color of any soup.

Melon Mango Gazpacho J

Gazpacho isnt just for tomatoes. Cantaloupe and mango are a refreshing combination. Strawberries and cucumbers add beautiful color and crunch.

Mixed Melon Soup B J

This delightfully refreshing soup also makes an unusual and very light summer dessert. For a colorful presentation, Well make you both cantaloupe and honeydew soup and you can serve them side by side in a soup bowl.

Chicken and Rice Soup B J

Our Mom's classic recipe made with rice and big pieces of chicken. Better than anything you'll get from a can! This soup is also great with chicken tortellini instead of rice.

Roasted Vegetable Rosemary Chicken Soup J

This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste.

Rustic Potato-Leek Soup J

We love potatoes in any form and leeks, with their gentle taste of onion, is among our favorite soup aromatics. This is a peasant-style, chunky French soup where the leeks take center stage. With a crusty piece of bread, it makes a great meal. This soup is also great with added Kielbasa.

Barley Soup with Caramelized Onions and Pecorino Cheese

Pecorino cheese sets off the sweetness of the onions in this soup.

Red Lentil Soup with Lime J

Turmeric gives this soup a vibrant yellow color; rice and spinach add volume and contrast, and a dash of lime completes the ensemble.

Kale and White Bean Soup

Hearty, bitter greens make a good foil for the soft, creamy beans in this soup. If youre not a fan of kale, we can substitute spinach or Swiss chard.

Rice and Pea Soup

This soup hails from Venice where its called risi e bisi. It is very thick some Venetian restaurants actually serve it with a fork. We prefer a medium thickness, somewhere between a creamy risotto and a regular soup.

Tomato Bulgur Soup J

Here, a light tomato soup is made hearty with the addition of bulgur wheat. This soup tends to thicken as it sits, so itll be especially filling if you wait a day or two before enjoying it.

Broccoli Chowder

Chowders don't have to be laden with heavy cream. Made with skim milk, this one gets its richness from a touch of Monterey jack cheese.

Split Pea and Barley Soup B J

Split pea has always been one of our favorites. The barley gives it an added punch of protein.

Peanut Butter-Vegetable Chicken Soup B

This hearty, protein-packed soup is wonderful. It was devised by Environmental Nutrition, a newsletter for consumers and health professionals concerned about food quality and health.

Three Yellow Vegetable Soup

Sweet potatoes, carrots and butternut squash combine to make a luxurious, beautifully colored soup, perfect for cool fall dinners or late spring brunches.

Sweet Potato and Apple Soup B J

This first-class soup is great as a first course. Try serving it with a loaf of warm, crusty peasant bread and a vinaigrette-dressed green salad.

Butternut and Sweet Potato Bisque

Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash.

Gazpacho M J

A quintessential summer favorite, Gazpacho seems to get better when its had a chance to mellow for a day or two. We like our Gazpacho on the mild side, though youre welcome to add more pepper to spice it up. Serve this soup well-chilled for a terrific summer treat.

Wild Mushroom Soup with Sherry and Thyme J

The earthy sweetness and hearty texture of wild mushrooms are coaxed to delicious perfection in this velvety soup. We use a mixture of mushrooms and a touch of cream to bring out the richness. Skim milk lightens the calorie load, but not the flavor.

Roasted Chicken, Corn and Orzo Soup J

After a long day, the warm, soothing flavors of chicken soup can be a great way to start dinner.

Pumpkin Rice Soup with Sage and Allspice J

Pumpkin is the perfect base for this terrific, carotene-rich soup. Adding sage and allspice will remind you of Thanksgiving as the soup is warming in the microwave.

Black Bean Pumpkin Soup

Delicious, chunky and complex, is how our tasters described this hearty soup. Diced ham provides a little texture and we like to serve this with a dollop of sour cream and pepitas (toasted pumpkin seeds).

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Muffins and Quick Breads

Nutty Pumpkin Bread J

Spread slices of this moist, spice bread with cream cheese and serve with tea or coffee for a special breakfast.

Cinnamon Puffs B

In clothes, in design, and in baking: simple and classic go hand in hand. If it were possible to say that a breakfast muffin could personify understated elegance, this recipe would serve as proof. There is just a nuance of nutmeg to perfume the muffin, and its a perfect foil to the cinnamon sugar on top.

Chocolate Chip Zucchini Bread J

After searching for a chocolate zucchini bread recipe that didnt require a lot of oil, we came up with this winner. Your kids will really like it and its great to be able to enjoy something thats healthy and chocolaty at the same time.

Pear Walnut Bread B J

Did you know that pears have the unusual characteristic of being unable to ripen until after theyre picked? As a departure from banana bread, try this Pear Walnut Bread, which features pears and whole wheat flour. Using plain yogurt and buttermilk makes is surprisingly low in fat, while the pears keep it moist.

Country Corn Bread J

Buttermilk lightens the texture of this corn bread and adds a rich and tangy flavor.

Zucchini Loaf

This not-too-sweet tea cake is dotted with apricots, raisins and walnuts and has a tender crumb. The key to keeping it moist is, well, that's a secret.

Banana Bread B

A perennial favorite -- great with a cup of coffee for breakfast or as an addition to your lunch pail.

Gingerbread with Lemon Glaze

The bite of gingerbread blended with a tangy, lemon glaze is a great combination.

Irish Soda Bread J

Irish hospitality just wouldnt be the same without fresh bread and strong, delicious tea. A low fat version of soda bread, the taste is similar to a scone, without the guilt.

Walnut Strawberry Rhubarb Bread J

There are few quick breads that have been as universally well-received as this one. The taste is simply divine, with the slight tartness of the rhubarb offset by sweet fresh strawberries.

Blueberry Muffins B J

There's nothing better for a quick breakfast or snack. These muffins are moist, delicate and packed with berries.

Low-Fat Strawberry-Cinnamon Muffins J

Low-fat muffins often seem to mean low-flavor, too. These break the mold, with a hint of cinnamon and a squish of strawberry jam in the middle.

Cranberry Orange Muffins J

With fresh cranberries appearing in the stores, now is the best time to take advantage of the bright splash of color and delightful flavor they bring to these tangy muffins.

Tender Corn Muffins J

Not just for breakfast, these tender corn muffins won't set off sugar alarms, have a pronounced but not overwhelming cornmeal flavor and a moist and tender crumb. Best of all, they're topped with a crunchy, golden, craggy muffin top.

Lemon Poppy Seed Muffins J

Grated lemon zest and the crunch of poppy seeds give these muffins their zing.

Pumpkin, Pecan & Chocolate Chip Muffins B

Theres got to be several major food groups in these muffins. The pumpkin provides lots of beta carotene and the orange color of autumn. The chocolate chips make these a great afternoon snack, though we like them with coffee for breakfast.

Applesauce Snack Cake B

At first blush, youll think youve seen this before a cake with apples. Here, we triple the flavor by using applesauce, dried apples and apple cider for a truly moist and delicious snack.

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Desserts

Sour Cream Coffee Cake B J

Rich, moist, packed with flavor and laced with nutty crumbs - you absolutely need a thick slab of this old-fashioned favorite alongside a cup of coffee.

Sour Cream Apple Coffee Cake J

One of many pleasures of a New England fall is fresh apples. Things get exponentially better when apples are sliced and tossed with cinnamon-sugar and baked between two layers of buttery vanilla-scented sour cream batter and finished with a crunchy and sugary walnut topping.

Applesauce Carrot Cake J

This is an almost guilt-free cake, well under 200 calories a slice and rich in vitamin A and other nutrients. Enjoy it with a big glass of milk for an added boost of calcium.

Apple Streusel Cake with Almonds B J

Heaven awaits with this confection of apples, yellow cake and a streusel topping. You'll never believe it's a low fat recipe.

Moist Apple-Walnut Cake B

If youre a fan of cakes with crumb toppings, this is sure to become a favorite. The walnut topping alone would make a wonderful dessert.

Vanilla Pound Cake

Pound cake is the perfect vehicle for vanilla; the butter-sugar-eggs-flour combination is a rich-but-plain base on which to overlay other flavors. Here, its prepared with a vanilla glaze. Try topping this cake with your favorite summer berries.

Sour Cream Lemon Pound Cake

This is a lightened version of a traditional pound cake with a great, lemony taste.

Blueberry Pound Cake B J

This cake is moist and bursting with flavor so much that youd never guess its a low-fat pound cake. Its also great with raspberries or black berries.

Carrot Cake with Cream Cheese Frosting B J

Classic Carrot Cake is right up there with chocolate cake as everyone's favorite. If you're not in the mood for cream cheese icing, the cake is fine with a dusting of confectioners' sugar on top.

Banana Crumb Cake

This flavorful old-fashioned cake with a light tender crumb and crisp crunchy topping (not to be confused with dense, moist banana bread) is a great brunch, picnic or lunch-box treat.

Chocolate-Chip Cake B

Our new cake-of-the-moment is genuinely buttery, flecked with chocolate chips, underscored with vanilla and reminiscent of a chocolate chip cookie, including a gentle caramel undertone. The cake stands alone, but for a truly decadent treat, ask for it with chocolate butter cream frosting.

Lemon Poppy Seed Pound Cake J

Theres a lot that goes into a good Lemon Poppy Seed Cake: It should be fine-crumbed, rich, moist and buttery, with evenly distributed poppy seeds. Needless to say, it also needs to taste great. This one succeeds on all counts. It also freezes beautifully.

Devils Food Cake B J

This cake, like the devil himself, appears in many forms in its effort to tempt us. This version contains all the traditional ingredients and layers are filled with Mocha Butter Cream, lest you thought this was a low fat cake!

Chocolate Cupcakes B J

No knives, no forks, no sharing: three good reasons why adults and kids alike love cupcakes. Well do these with a chocolate butter cream frosting.

Pecan Squares B J

These are like tiny pecan pies - chewy, gooey and thick with pecans. Try them slightly warmed as an accompaniment to good ice cream.

Lemon Bars J

What makes the perfect lemon bar? A crunchy crust and tangy lemon filling thats not too sweet. These bars pass on both counts and rarely last longer than a day in our homes.

Raspberry Squares B J

Raspberry Squares are one of our favorite bar cookies and these homey bars have textural interest created by the layering of filling on the crust. Kids seem to like them because they involve lots of licking of fingers. Adults concur.

Blueberry Buckle J

What's the difference between a crisp, a cobbler and a buckle? A crisp has fruit on the bottom and a crunchy topping. A cobbler has fruit on the bottom and a biscuit topping. A buckle combines everything, with the biscuits on the bottom to absorb the juices from the fruit and a golden, crispy topping. Try this fruity dessert for the perfect marriage of crisp and cobbler.

Peach Cobbler J

Peach cobbler is the classic marriage of cobbler topping and sweet, fresh fruit that reminds you of the bright days of summer. You're invited to request your favorite fruit combo if you're not a fan of peaches. This can also be made into Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping. Just ask!

Apple and Maple-Walnut Cobbler J

Bright green Granny Smith apples strike the perfect note of tart-sweetness and tender-crispness when baked in a cobbler, an American original of fruit under a cake crust.

Peach & Ginger Crisp J

For an interesting twist on a crisp, try this delightful combination of fresh peaches and ginger, with a hint of lemon. Great when served warm with a scoop of vanilla ice cream.

Apple Crisp B J

A wonderful way to finish off any meal, this traditional apple crisp has a crunchy topping baked to a golden finish. This scrumptious dessert can also be made with berries or pears.

Cookie Dough B J

Theres nothing that tastes better than freshly baked cookies. But, who has time to make the dough? Heres your chance. Cookie dough will keep in the refrigerator for 3 weeks and in the freezer up to 2 months. All you need to do is scoop a spoonful onto a cookie sheet and bake according to the directions, usually about 10 minutes. Of course, if you steal a few tastes of the dough, or mix some in with ice cream, no one is the wiser. You can select from the following flavors:

   - Chocolate Chip Cookies

   - Oatmeal Cookies

   - Peanut Butter Cookies

Chocolate Fondue J

Even if your fondue pot is coated with dust (or, you dont have one), this is the retro dessert for you. Chocolate fondue can be easily reheated in a saucepan on the stove. Well leave you a variety of fruit that can be dipped into the fondue, or it makes a fabulous sauce for ice cream or cakes.

Hot Fudge Pudding Cake J

This cake is truly magical. We start with a rich chocolate cake, then add a bubbly brew and as if by magic it forms a fudgy chocolate sauce while the cakes rises to the top. The result is a chewy, brownie-like cake filled with pockets of pudding-style chocolate sauce.

Summer Berry Pie J

This one will totally knock your socks off. Start with a crunch graham cracker crust and fill it with a berry coulis (think of it as a berry pudding) then top it with a blend of raspberries, blueberries and strawberries. It looks too pretty to eat.

Tiramisu J

Tiramisu was to the 1990s what Pasta Pesto was to the 80s it was done, done and overdone. Now that its not so pervasive, we pulled out our old recipe and rediscovered a dessert that was always one of our favorites. The hardest part is letting this fabulous dessert refrigerate overnight to set.

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