Core Ingredients

Green Kale and Herb Sauce

We love having this sauce on hand for topping vegetables, eggs and plain meats. It’s a great companion to our Red Roasted Pepper Sauce. In fact, the two work well side-by-side for a beautiful topping and great flavors. This recipe was inspired by Pinch of Yum, Kale Chimichurri Sauce. Print Recipe Green Kale and Herb…

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Roasted Red Pepper Sauce

This sauce is great on almost anything and keeps well for several days, although we haven’t had any of it last long enough yet to see how long it keeps! We put it in a plastic squirt bottle for easy access, and put it on almost anything, including eggs, burgers, quinoa, side dishes, you name…

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Grilled Asparagus

This recipe represents our favorite of many ways to prepare asparagus. We also love asparagus roasted in the oven, or steamed, as well as blanched and dropped into salads or just chopped and added to vegetable soup, but this has become our latest favorite. We use the indoor grill shown on our Products we love…

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Sugar, Diabetes and Heart Disease

This week we explore part 2 of our 4-part series on the 4 things diabetic heart patients have to monitor: sugar consumption and its effect on blood glucose, as well as heart disease. There’s a wealth of great resources for diabetes, so we’re not going to try to duplicate them. We assume you already know…

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Heart-healthy Collard Greens

We love hardy greens, like collard greens and kale. It probably has a lot to do with my Mother’s Famous Kale recipe, and her ability to reinvent it to a still-delicious but healthier dish many years ago, when she became more conscious of heart healthy eating. To learn more on recipe makeovers and other adjustments…

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Heart-healthy Chili

This version of chili is loaded with flavor, yet with minimal saturated fat and sodium. It’s a hearty dish by itself, or even better with our no-carb cheese “crackers” (but watch the fat and sodium content of the “crackers”). Print Recipe Heart Healthy Chili Course Main Dish Keyword soup, turkey Servings Ingredients 1 pound ground…

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Finding new ways to love salad

Question for the day: do you eat salad because you love it, or do you eat it only because it is good for you? (Or not at all?) When people think of healthy eating – whatever the reason – salads are usually one of the first things they think of. When Wayne’s heart disease was…

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Japanese Ginger Salad Dressing

We love this ginger salad dressing inspired by what is served at Benihana and other Japanese-American restaurants. We formerly used China Town Soy Sauce for this recipe, which had only 145 mg. of sodium per tablespoon, but that formula is no longer available, and the new formulation of their product now has the same amount…

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Mushroom and onion topper

This dish is inspired by Julia Child’s duxelles recipe (minced mushrooms sautéed in butter), first published in Mastering the Art of French Cooking, Vol 1, at page 515. In place of the butter, with its 7 grams of saturated fat per tablespoon, we substitute light tasting olive oil. We still get the wonderful aroma of…

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Does your personality affect how you stir fry vegetables?

As a longtime Myers Briggs Type Indicator® enthusiast (and qualified user for over 30 years), I am always intrigued by the impact of type on all behavior, including cooking. Julia Collin Davison, Host of America’s Test Kitchen and Cook’s Country TV, is quoted as saying “Most home cooks fall into one of two camps: those…

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