• Mushrooms Pack Health Benefits in Supplements

    Neither fish nor foul, not animal nor even technically a plant, mushrooms occupy a nether-region of life, with tantalizing health benefits such as better athletic performance and even, perhaps, an answer to cancer. Mushrooms are much more than just stir-fry fodder. Mushroom compounds called polysaccharides have been studied for decades for improving immunity. Beta-glucans in…

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  • Thai Coconut Chicken Wraps

    Chicken tenders may be larger than strips, so slice if needed. If you don’t have Thai coconut curry hummus on hand, buy regular hummus and add dried coconut, curry powder and garlic powder to taste. If you like, you can substitute 1 tablespoon coconut oil and 1½ tablespoons water for the coconut milk. These wraps…

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  • Simple Sheet-Pan Tuna Niçoise

    This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette. Ingredients: 8 ounces haricots verts or very slender green beans 2½ cups cherry tomatoes 2 tablespoons olive oil, divided Pinch each of sea salt and freshly ground pepper 2 ahi tuna steaks, sear grade…

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  • Kettle & Fire Bone Broth

    A passion for health and better living drove brothers, Justin and Nick, to create Kettle & Fire Bone Broth. The company started after Justin first heard about bone broth in late 2013, while looking for ways to improve his Crossfit performance. Around the same time, Nick tore his ACL while playing soccer and was looking…

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  • 2017: A Year in Review

  • Ricotta-Stuffed Apricot Bites

    Not only is dried fruit delicious, but as a preservation method, it reduces food waste. Dried fruit also creates year-round harvest seasons, making for a more sustainable agriculture model for many fruit farmers. Ingredients: 30 dried apricots 5 tablespoons ricotta cheese 2 teaspoons pure maple syrup ¼ cup roasted pistachios and/or peanuts, finely chopped Directions:…

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  • Butternut Squash Polenta with Turkey Apple Sausage

    Blend classic fall flavors—turkey, apple and butternut squash—to make a hearty dish that’s perfect for spending chilly nights inside. Ingredients: For the Polenta 1 small (1¾—2 pounds) butternut, kabocha or buttercup squash 3 tablespoons olive oil, divided 6 cups low-sodium vegetable broth or water 1½ cups cornmeal ¼ teaspoon salt 1 cup grated Parmesan cheese…

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  • Mushroom Thyme Bisque

    Mushrooms have a remarkably low environmental footprint. Research shows that a pound of mushrooms requires only 1.8 gallons of water to grow. Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced 1 medium shallot, diced 2 teaspoons chopped fresh thyme 2 pounds mixed mushrooms, roughly chopped (white button, portobello and/or oyster mushrooms) 1 teaspoon salt…

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  • Holiday Chocolate Bark

    Eat seasonally to support local agriculture and to cut back on foods that require long travel and storage. This simple dessert features in-season pomegranate and oranges. Ingredients: 6 ounces dark chocolate ¼ cup chopped pistachios or chopped roasted peanuts ¼ cup pomegranate seeds 2 tablespoons orange zest Directions: Over a double boiler or in a…

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  • Naughty or Nice Seasoned Nuts