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This Week's Healthy Recipes

Meal #1

Pasta with Fresh Tomatoes and Corn

Recipe by:SimmiG

"This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti."



8 ounces pasta

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 cup whole corn kernels, cooked

4 tomatoes, chopped

1/2 cup chopped green onions

1 teaspoon dried basil

salt to taste

ground black pepper to taste

1 tablespoon grated Parmesan cheese

2 teaspoons chopped fresh basil (optional)


Prep 20 m

Cook 10 m

Ready In 30 m

In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Black Grape, Blue Cheese and Thyme Flatbread


YIELD6 servings

TIME1 1/2 hours, plus rising time

Andrew Scrivani for The New York Times

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks.

For even more flavor and substance, add a scattering of Arugula and prosciutto on top.



1 ½ cups/200 grams white bread flour

1 teaspoon instant dried yeast (fast-action yeast)

2 ½ tablespoons olive oil, more for oiling work surface

½ teaspoon kosher salt


1 ½ pounds/700 grams seedless black grapes, such as Concord

1 teaspoon ground star anise

1 teaspoon ground cinnamon

Freshly cut zest of 1 lemon, in strips

¼ cup/55 grams raw or demerara sugar

1 teaspoon cornstarch (cornflour)

3 ounces/80 grams mild, creamy blue cheese like Gorgonzola (dolcelatte type) or St. Agur, torn into 1/2-inch/1-centimeter pieces

1 tablespoon picked thyme leaves


Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.

Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.

While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.

Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.

Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.

Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.

Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.


Quick Glance

15 M

25 M

Serves 8


3 sweet eating apples (about 22 oz), such as Jonagold, Cox’s Orange, or Ambrosia, unpeeled

1-pound turnips, peeled (about 3 medium turnips)

2 tablespoons unsalted butter (1 oz)

10 fresh thyme sprigs

2 to 3 tablespoons apple cider vinegar

Sea salt and freshly ground black pepper


1. Cut the apples and turnips into wedges about 1/2 inch (1 cm) wide.

2. Melt the butter in a large skillet over medium heat. Add the turnips and thyme and cook, stirring occasionally, until golden but not yet tender, 5 to 10 minutes. Reduce the heat to medium-low, add the apples, salt and pepper to taste, and vinegar, and gently stir the apples and turnips to coat them.

3. Continue to cook, uncovered and stirring occasionally, until the apples and turnips are on the soft side of crisp tender, about 5 minutes. Season again with salt and pepper, if desired, and serve immediately.

Bloomin' Apples





Cooking spray

4 tbsp.

melted butter

1 tbsp.

packed brown sugar

1 tbsp.

granulated sugar

1/2 tsp.

ground cinnamon




chewy caramel squares

Breyers Natural Vanilla ice cream, for serving

Caramel, for drizzling

GET INGREDIENTS Powered by Chicory



Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.


In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350° for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.


Vegetarian Chickpea Curry with Turnips

Recipe by:mia_bella84

"This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!"


2 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, minced

1 tablespoon ground cumin

2 tablespoons curry powder

1 (15 ounce) can garbanzo beans (chickpeas), undrained

1/2 red bell pepper, diced

1/2 turnip, peeled and diced

1 cup corn kernels

1/2 (15 ounce) can tomato sauce

1 pinch crushed red pepper flakes (optional)

1 pinch salt

1 pinch cracked black pepper



25 m


1 h 40 m

Ready In

2 h 5 m

Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 226 calories; 8.9 g fat; 33.6 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 502 mg sodium. Full nutrition

Sauteed Apples with Thyme

Recipe Summary


10 mins


10 mins

Servings: 4


3 McIntosh apples, or Golden Delicious apples (or a mix of both)

2 tablespoons butter

1 teaspoon fresh thyme, leaves

1 teaspoon grated lemon zest

Coarse salt and ground pepper


Core apples. Cut each apple into 8 wedges; halve wedges crosswise.

Heat 2 tablespoons butter in a large skillet over medium heat. Add apples and 1 teaspoon each fresh thyme leaves and grated lemon zest; season with coarse salt and ground pepper. Cook, tossing occasionally, until apples are just tender when pierced with the tip of a paring knife, 3 to 5 minutes.

Vibrant Orange & Arugula Salad

Author: Cookie and Kate

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6 servings 1x

Category: Salad

Method: By hand

Cuisine: Mediterranean


4.9 from 14 reviews

You’re going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.



¼ cup sliced almonds

5 to 6 ounces baby arugula

2 oranges, peeled and sliced into thin rounds

2 ounces goat cheese, crumbled (about ½ cup)

¼ cup thinly sliced and roughly chopped radishes

Pinch of ground cinnamon, to sprinkle on top

Lemon dressing

¼ cup extra-virgin olive oil

3 tablespoons lemon juice

1 ½ teaspoons honey

¼ teaspoon salt


First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.

Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.

In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.

Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.


STORAGE SUGGESTIONS: If you intend to have leftover salad, store the salad and dressing separately, and toss individual portions just before serving.

MAKE IT DAIRY FREE: Omit the goat cheese.

MAKE IT VEGAN: Omit the goat cheese and use maple syrup instead of honey.

MAKE IT NUT FREE: Substitute sunflower seeds for the almonds, or omit them altogether.

Apple Orange Bread


3 loaves


2 large tart apples, quartered

1 large unpeeled orange, quartered

1-1/2 cups raisins

2/3 cup shortening

2 cups sugar

4 eggs

1 teaspoon lemon extract

4 cups all-purpose flour

2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2/3 cup orange juice

1 cup chopped walnuts


In a blender or food processor, process apples, orange and raisins until finely chopped; set aside.

In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts.

Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 slice: 138 calories, 5g fat (1g saturated fat), 18mg cholesterol, 111mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

Meal #3

Roasted Corn and Roma Tomato Salad

Roasted corn adds sweet summer flavor to this pasta dish.



PREP TIME:0 hours 30 mins

COOK TIME:0 hours 40 mins

TOTAL TIME:1 hour 10 mins



1 box Dreamfields Penne Rigate

1 tbsp. olive oil

5 tsp. olive oil

4 c. corn kernels (see note)

1 medium bell pepper (red, orange or yellow)

6 Roma tomatoes

1/2 c. sliced fresh basil

coarsely ground black pepper


2 tbsp. olive oil

2 tbsp. white wine vinegar

1/2 tsp. salt

c. crumbled cooked bacon (optional)

Shredded Parmesan cheese (optional)


Preheat oven to 425 degrees F. Line two rimmed baking pans (each 15- by 10- by 1-inch) with aluminum foil. Brush lightly with olive oil (about 1 teaspoon each).

Toss corn with 2 teaspoons oil. Spread in even layer on one baking pan, covering 3/4 of pan. Place pepper halves cut side down in pan with corn; brush with 1 teaspoon oil.

Place tomatoes cut side down in second pan. Brush with remaining 1 tablespoon oil. Place both pans in oven, using center rack and rack below center.

Roast corn and peppers about 30 minutes, stirring corn two times and turning peppers once until corn and peppers are lightly browned and peppers are tender. Roast tomatoes 30 to 40 minutes until tender and browned on top. (Switch rack positions after 15 minutes.)

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl. Remove skin from peppers; chop. Remove skin from tomatoes; chop. Toss corn, peppers, and tomatoes with pasta. Add basil; toss gently. Season with black pepper, as desired.

For dressing, whisk together 2 tablespoons oil, vinegar, and salt. Toss with pasta mixture. Sprinkle with bacon and Parmesan cheese, if desired.

Tips & Techniques

Variations: If desired, add chopped avocado/or cooked shrimp. Note: Fresh or frozen corn kernels (thawed) may be used. Grilled corn, cut off the cob, may be substituted; omit roasting.

Orange Glazed Turnips


YIELD4 servings

TIME45 minutes


1 ½ pounds white turnips

½ cup freshly squeezed orange juice

1 cup chicken stock

2 tablespoons butter

Coarse salt and freshly ground pepper

3 tablespoons grated orange peel

1 teaspoon sugar

1 tablespoon fresh thyme leaves

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Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, chicken stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.

Meanwhile, blanch and drain the orange peel.

Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated peel and thyme leaves. Correct seasoning and serve YIELD: SERVES 6

Grape Apple Crisp


For a real gorgeous dessert for your next fall dinner party or for your Thanksgiving feast, you should serve up this very easy and lovely apple grape apple crisp.

PREP TIME15 minutes


TOTAL TIME1 hour 15 minutes

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1 1/2 lb apples, like Granny Smith or Pink Lady

1/4 cup plus 3 TBS granulated sugar

1/2 cup plus 2 TBS all-purpose flour

1 TBS lemon juice

1 tsp lemon zest

1/2 tsp ground cinnamon

1/8 tsp ground cardamom

1/2 lb black grapes

1/2 cup old-fashion oatmeal

1/4 cup almond slices

1/4 cup light brown sugar

1/4 tsp salt

6 TBS unsalted butter, chopped

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Preheat oven to 350ºF.

Peel and core apples, then cut into thin slices and place in a large bowl.

Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.

Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.

Transfer fruit mixture into a 9-inch baking dish.

In a small bowl, mix together 1/2 cup flour, oatmeal, almond slices, 1/4 cup sugar, brown sugar and salt.

Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.

Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.

Serve warm or cool to room temperature.


Serving Suggestions: Serve alone, with vanilla ice cream or whipped cream. Also substitute almond slices with walnuts, pistachios or pecans.

Cooking Tips: Green and red grapes can also be used, but will not give you the deep purple hue like black grapes do.

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