Featured recipe for "Three Sisters" Squash, Corn, & Black Bean Salad
This simple soup gets its creaminess from unsaturated fat-rich cashews.
The sardines in this elegant salad can be substituted with any leftover cooked, chilled, and flaked fish or canned fish. And if you can find haricot verts, the more delicate, tender form of green beans, give them a try.
Carrot Muffins recipe.
Cracked Wheat with Golden Raisins and Pistachios recipe courtesy of The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman.
Salmon lends itself to a number of cooking methods, but it is particularly well suited to moist-heat cooking. One of the simplest ways to do that is to wrap the salmon in a foil packet, along with shallots and a splash of white wine. The packets can be cooked in the oven or on an outdoor grill. Herbs, abundant in early summer, contribute fresh, lively flavors to this selection of sauces. It is easy to adjust the number of servings of salmon, making a smaller packet for one or two or two packets for a larger group. The sauces all keep well and can be used for a variety of dishes.
Easy to make and easy to eat, this soup is a source of many nutrients, including several of those featured in this issue: magnesium, lutein, and folate.
If youve never tried eating raw Brussels sprouts, give this recipe a try. It also works with other thinly sliced or shredded cruciferous vegetables such as kale, cabbage, or turnips.
Quick, easy, and elegant, this dish pairs perfectly with a whole grain side.
Keep a bag of banana pieces in the freezer for a quick and delicious any-time chocolatey treat. (It works without the peanuts as well.)