Recipes

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To continue reading this article or issue you must be a paid subscriber. Sign in Subscribe Subscribe to Tufts Health & Nutrition Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge. Subscribe today and save 36% off […]

Steps: Place tortilla on a flat surface and spread hummus over 2/3 of the tortilla, leaving the top 1/3 empty. Add lettuce and vegetables and roll...

To continue reading this article or issue you must be a paid subscriber. Sign in Subscribe Subscribe to Tufts Health & Nutrition Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge. Subscribe today and save 36% off […]

Steps: Preheat grill to medium-high heat. In a large bowl, toss cut vegetables with olive oil, garlic, and salt and pepper (if using). Place vegetables directly onto...

Ingredients: Fresh or frozen veggie scraps: ends, peels, skins, and stems from washed vegetables (like carrots, celery, onions, tomatoes, and peppers); unused herbs (like parsley...

Colorectal cancer is the second most common cause of cancer-related deaths in the United States. Following screening recommendations is essential to prevention, but lifestyle...

Ingredients: Salad: 1 bunch (about 3 cups chopped) baby Swiss chard (or other green, such as spinach or kale) 2 medium oranges, peeled and chopped ¼ cup pumpkin seeds...

Ingredients: 8 medium pears (d’Anjou or Bartlett), peeled and diced 4 cups diced butternut squash (2.5 to 3 lbs squash, peeled, seeded, and cubed) ¾ cup diced...

1 cup coarse bulgur 1 (15-oz) can chickpeas, drained and rinsed 2 Tbsp extra virgin olive oil 1 bunch scallions, finely chopped 2 large garlic cloves, minced ¼ cup...