Mixed Green Salad with Pears, Walnuts, Cranberries, and Maple Dressing by Jackie Newgent

Having family or friends over for a special dinner? This salad will knock their socks off! The maple syrup in the dressing coupled with the mixture of seasonal fruit and nuts create a concoction worthy of an elegant affair or casual merrymaking.…

curry chicken breast salad with red grapes in wonton cups by Jackie Newgent

Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party. Please use this verified nutrition analysis: Per serving: 190 calories, 54 calories from fat, 6g total fat, 1 g saturated fat, 35mg cholesterol, 330mg sodium, 20g total carbohydrate, 1g dietary fiber, 6g sugars,…

Brew and Bean Chili by Jackie Newgent

Beer’s not just for drinking anymore! It’s for stewing—or “eco-brewing.” As this chili is sans meat, the beer adds another layer of flavor. My favorite part of the recipe, though, is how fast it is to fix. My carbon footprint appreciates that and yours will, too. (Adapted from Big Green Cookbook by Jackie Newgent, RD)

Beet, Greens and Goat Cheese Linguine by Jackie Newgent

I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I…

roasted vegan hot dogs by Jackie Newgent

So, here’s my take on a vegan hot dog. It’s made from carrots that you’ll hand-sculpt using an everyday paring knife and vegetable peeler! You simply need to try this recipe … now! Then be sure to serve them for family on Meatless Monday and grill ‘em up for friends at your next cookout.Calories saved: 165Why it’s better for you? It’s…

red beet baba ghanoush by Jackie Newgent

Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush.I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely…

avocado toast & egg sandwich by Jackie Newgent

savory oatmeal with greens, pumpkin seed “tofu” & tart cherry reduction by Jackie Newgent

tart cherry & popcorn snack mix by Jackie Newgent

roasted butternut squash skewers by Jackie Newgent

You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube…

avocado toast with lemony arugula salad and egg by Jackie Newgent

When I want something indulgent while dining out for brunch, my pick is eggs Florentine. But I try my best not to order it more than a few times a year. (Yep, it’s that rich!) So here’s my inspired homemade approach to this decadent dish! And it’s perfect timing since this month’s Recipe Redux theme is “7-Ingredient (or Less)…

vegan eggplant bacon “blt” sliders by Jackie Newgent

Don’t bring home the bacon and fry it up in a pan! Pick up an eggplant and transform it into crispy bacon—naturally! Seriously, your body won’t miss the preservative-laden bacon in this BLT. The eggplant “bacon” will still satisfy your tastebuds in every way!To make this finger food, my preference is to stick with this recipe as is,…

anytime arugula and grilled grape salad by Jackie Newgent

red rice & beet stuffed grape leaves by Jackie Newgent

greek-inspired spinach breakfast salad by Jackie Newgent