It’s common for consumers to make resolutions to eat healthier—but much less common to stick to them over the next 12 months. Help diners achieve their goals with recipes that are flavorful, craveable and easy to execute.
Couscous-Vegetable Salad with Roasted Red Pepper Dressing
Grains and vegetables make for a healthy pairing in this hearty salad. Chef Jared Clark enhances the mix with a creamy salad dressing made by blending roasted red bell peppers, guajillo chilies and silken tofu—ingredients that add bold flavor and velvety texture while keeping a lid on fat.
Pan-Seared Cod with Mango-Strawberry Pico de Gallo and Cumin-Mango Gastrique
Fruits like mango and strawberries are a refreshing way to meet daily vitamin and fiber requirements. Chef David Stadtmiller makes the most of their flavor, color and juicy texture by showcasing them in a pico de gallo on a canvas of snowy white cod. An acidic gastrique contrasts with the fruits’ sweetness.
Chef Alexi Mandolini, owner of The Easy Vegan, fills this bowl with chickpeas, quinoa, brown rice, kalamata olives and fresh vegetables and herbs for a colorful combo that travels well. The red pepper-honey sauce adds another layer of flavor.
Dark Leafy Greens with Caramelized Onions, Raisins and Maple Walnuts
The most recent Dietary Guidelines for Americans recommend including more fruits and vegetables in our diets. Dark leafy greens like Swiss chard and kale are nutrition powerhouses, and chef Rebecca Katz pumps up their taste with caramelized onions and raisins, then adds Omega 3-rich walnuts for an extra flavor and health punch.
This salsa is a fruity take on the traditional, combining pineapple, mango, papaya and avocado with the more common ingredients of tomatoes, onions, chilies and cilantro. Keep the salsa on hand to give tacos and grilled chicken or pork a healthy twist, or serve as is in a lettuce cup for a side salad.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.