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From Our Dietitians: Immune-Supportive Recipes with Vitamin D

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As you navigate the COVID-19 pandemic, you’re probably already washing your hands, physical distancing, and wearing masks. You might also be making changes to support and strengthen your immune system. Although no single food or nutrient will protect against illness, eating a balanced diet with specific nutrients can help. Vitamin D is well known for its role in supporting bone health, but it also plays a role in immune function. It’s a fat-soluble vitamin as well as a hormone the...


From Our Kitchen: Baby Bella Mushroom Burger

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If your family is interested in trying more plant-based meals, make this vegetarian entrée. It’s a great alternative to animal protein-based burgers while providing a good source of B vitamins, potassium, fiber, and antioxidants. And mushrooms are trending in 2020, after all! Servings: 4 burgers Prep time: 30 minutes, plus at least 2 hours for refrigeration Cook time: 15 minutes Ingredients: 8 ounces mushrooms 2 teaspoons vegetable oil ½ cup diced onions 2 peeled, minced fresh garlic cloves 1 tablespoon...


From Our Kitchen: Chickpea Salad with Feta and Radishes

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This salad makes a great lunch or side dish. It’s packed with produce and can help you add more vegetable variety to your daily intake. If you’re vegetarian, chickpeas — also known as garbanzo beans — are one of the plant-based proteins you can eat to maintain a balanced diet. If you’re allergic to eggs, you can save the liquid from the canned chickpeas, called aquafaba, to make an allergen-free, vegan egg replacer. Servings: 6 Prep time: 15 minutes Cook...


From Our Dietitians: Replacing Eggs with Aquafaba

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When you use canned beans, you probably pour the liquid in the can down the drain. But did you know that you can use it in recipes? The liquid, called aquafaba, can function as an allergen-free, vegan egg replacer. Aquafaba is created when beans are cooked. As the beans cook, the starches absorb water, which makes them expand and then break down. As the starches break down, they release into the water along with a small amount of protein, sugars...


From Our Dietitians: The Snacking Trend

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Snacking, or consuming food between “typical” meals, has continued to grow in popularity over the years, with people turning more and more to smaller, more frequent meals. According to 2019 research from the International Food Information Council Foundation, 57% of those surveyed reported snacking at least once daily, with 97% snacking at least once weekly. As nearly everyone joins in on the snacking trend, let’s look at some of the reasons to snack — one of the biggest is hunger...


From Our Kitchen: Balsamic-Roasted Vegetable Farfalle

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This veggie-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots! Serves 6 Ingredients: 9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano ½ teaspoon...



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Enjoy this Vietnamese-inspired street food recipe, whether you’re hosting a game day party or looking for a delicious snack. Makes 6 servings Ingredients: ¾ oz. fresh-peeled garlic cloves ¼ oz. fresh cilantro ¼ oz. fresh mint 3 oz. vegetable oil 2 ¼ lb. bone-in, skin-on chicken wings Vegetable oil (if needed for frying) 6 Tbsp. fish sauce 6 Tbsp. granulated sugar Preparation: Step 1: Thinly slice the garlic cloves. Wash and pick the cilantro and mint; cut roughly. Preheat your...


From Our Kitchen: Lemon-Glazed Raspberry Ribbon Bars

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Makes 24 Ingredients: 1 cup unsalted butter, room temperature 1 cup powdered sugar, divided 1 large egg yolk 1 teaspoon pure vanilla extract 2 ½ cups all-purpose flour 6 ounces raspberry jam 2 teaspoons unsweetened lemon juice 1 teaspoon 2% milk Preparation: Step 1: Preheat oven to 375°F. Cover a cookie sheet with parchment or baking paper. Step 2: In a large bowl, cream butter and ½ cup sugar together. Add egg yolk and vanilla; mix until light in color...


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