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Healthy RecipesFor You Organic—or Not?By Marissa Lippert, M.S., R.D., EatingWell.com
Eating organic berries instead of conventional ones can reduce your exposure to pesticides, and recent research suggests that it also may give you a nutrient boost. Last year, a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent ... Read Full ArticleComment on this Story | Printer Friendly | Send Story to a Friend | Top
Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish. Servings: 4 servings, about 3/4 cup each 1: Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt. Nutrition: (Per serving) Calories - 111 Carbohydrates - 15 Fat - 4 Saturated Fat - 1 Monounsaturated Fat - 2 Protein - 5 Cholesterol - 3 Dietary Fiber - 5 Potassium - 0 Sodium - 127 Nutrition Bonus - Vitamin C (40 daily value), Vitamin A (35 dv). Related Links: • Braised Scallions & Peas • More Healthy Pea Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top
This main-dish chicken salad has bright flavors of tarragon in a creamy blue cheese dressing with just a touch of sweetness from honey. Servings: 4 servings 1: Preheat oven to 350°F. 2: Combine yogurt, garlic, oil and tarragon in a large bowl. Season chicken with salt and pepper and add to the bowl; turn to coat. Place the chicken in a baking dish and cover completely with the yogurt mixture. 3: Bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 35 to 45 minutes. Transfer to a clean cutting board. Thinly slice the chicken when cool enough to handle. 4: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the chicken, spoon 2 tablespoons Creamy Blue Cheese-Tarragon Dressing over each salad and sprinkle with walnuts. Nutrition: (Per serving) Calories - 418 Carbohydrates - 10 Fat - 29 Saturated Fat - 6 Monounsaturated Fat - 14 Protein - 30 Cholesterol - 74 Dietary Fiber - 2 Potassium - 441 Sodium - 494 Nutrition Bonus - Vitamin A (40 daily value), Selenium (33 dv), Folate (17 dv), Calcium (15 dv). Shopping tip: Thick and creamy Greek-style yogurt is made by removing the whey from cultured milk. Because the whey has been removed, you can cook with Greek-style yogurt without the normal separation that occurs when cooking with regular yogurt. Both can be used in this recipe, but we recommend using Greek yogurt if it’s available at your supermarket. Tip: Spread whole walnuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Related Links: • Creamy Blue Cheese-Tarragon Dressing • More Healthy Chicken Recipes and Cooking Tips More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream. Servings: 4 servings, 1/2 cup each 1: Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla. Nutrition: (Per serving) Calories - 124 Carbohydrates - 31 Fat - 0 Saturated Fat - 0 Monounsaturated Fat - 0 Protein - 1 Cholesterol - 0 Dietary Fiber - 2 Potassium - 353 Sodium - 5 Nutrition Bonus - Vitamin C (15 daily value). Related Links: • Rhubarb Upside-Down Cake • Quick and Healthy Dessert Recipes More Recipes from ArcaMax.com www.arcamax.com/recipes Comment on this Story | Printer Friendly | Send Story to a Friend | Top
More Recipes from ArcaMaxFind the perfect wine with our Wine Pairing guide. Recipes by Zola: • Honey Mustard Salmon with Couscous and Spinach Salad • Irish Coffee • Italian Crock Pot Stew • Tempting Tilapia 7-Day Menu Planner: • SUNDAY (Family) • MONDAY (Heat and Eat) • TUESDAY (Budget) • WEDNESDAY (Kids) • THURSDAY (Meatless) • FRIDAY (Express) • SATURDAY (Easy Entertaining) Wolfgang Puck: • PIZZA FOR EASTER BRUNCH • PIZZA FOR EASTER BRUNCH • MAKING A HUMBLE SOUP SPECIAL • AUTHENTIC AUSTRIAN PASTA Healthy Recipes by Eating Well: • Fresh Mint • Mint-Pesto Rubbed Leg of Lamb • Mojito Marinade • Iced Mint Green Tea ArcaMax Chef Recipes: • Appetizer -- Salmon Mousse • Main Course -- Sugar Glazed Ham • Dessert -- Hot Cross Buns • Tales from the ArcaMax Chef Cheap Thrills Cuisine: • Cheap Thrills Cuisine for 3/22/2008 • Cheap Thrills Cuisine for 3/15/2008 • Cheap Thrills Cuisine for 3/8/2008 • Cheap Thrills Cuisine for 3/1/2008 • Cheap Thrills Cuisine for 2/23/2008 The Culinary World, with Chef James: • Recipe -- Okra Tomato Salad • Recipe -- Broiled Yellowfin Tuna with Sauce Dijon • Trivia • Food Quote More From ArcaMax PublishingNewsletters: Comics - Knowledge - Lifestyles - News - More Classic Books: Fiction - Non Fiction - Short Stories - Sci Fi - More More: Quizzes - Sudoku - Crossword - Weather - Sports - Columns En Español: Ultimas Noticias - Tiras Comicas - Deportes - Soduko | ||||||
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Tuesday, March 25, 2008
Trio of Peas, Spring Chicken & Blue Cheese Salad, and Rhubarb-Vanilla Compote
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