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ChopChop Cooking Club: MyPlate Smoothie Challenge
To help us keep an eye on healthy eating, the USDA’s MyPlate illustrates how much of each food group we should eat. Keep this picture in mind when you’re serving yourself
The White House Kitchen Garden
By Eddie Gehman Kohan, Founder, ObamaFoodorama.com The White House Kitchen Garden is “beautiful” and “amazing,” says First Lady Michelle Obama, who started it in 2009 to te
Michael Pollan’s Scrambled Eggs
Michael’s favorite scrambled-egg add-in? Fresh herbs! Serve the eggs with toast, or stuffed into a pita.
Green Salad with Tahini Dressing
Here is a recipe for a basic green salad with tahini dressing. But you can add almost anything to fancy it up: we like chopped apples, sliced radishes, slivered kale, and chickpeas
Collard Roll-ups
You can use large leaves of kale or mustard greens instead of collards, although they will still be smaller, so use a little less filling for each roll. You can also try this with
Basic Frittata (with Variations)
A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-a
Ribollita
Ribollita is a famous soup from the Tuscany region of Italy and, depending on who’s serving it to you, the ingredients might differ slightly. Like minestrone, it’s made
Marvelous Minestrone
Minestrone [min-eh-STRONE-y] actually means “big soup.” Loaded with good-for-you veggies and beans, just add bread and cheese and you have a whole meal.