As promised, here is the recipe for the fish dish I made to go along with the Cider Wheat Berry Salad with Acorn Squash that I made for this month’s Recipe ReDux.
Cod with Cider Shallot Sauce (Inspired by Food and Wine's Striped Bass with Sweet Carrots and Cider Glaze) Print Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Serves: 4 Ingredients 3 teaspoons olive oil, divided ½ cup finely chopped shallots ½ cup apple cider ½ cup cider vinegar ¼ cup map… read more »
I love the fall – the cool crisp air, the leaves changing colors, and of course the plethora of Nutritioulicious vegetables and fruits that are now in season. One of my favorite class of vegetables is winter squash. Do a search for “squash” on my site and you’ll see a pretty long list of recipes and information about these members of the gourd family. So when I saw that this month’s Recipe ReDux challenge was “Orange You Glad It’s Fall?” I was s… read more »
As promised, here is another recipe that adds a protein punch to salad (in case you missed it, the first was Tofu Croutons). I’ve never been a big fan of creamy dressings – I think it’s the mouthfeel and heaviness of them that turns me off. But many people love
creamy dressings and clients of mine are always disappointed when they learn that they would benefit from limiting these dressings since they tend to be high in fat and calories. So when I heard about The Recipe ReDux and Th… read more »
Tofu is one of those foods that people tend to be skeptical about. I don’t make tofu that often, but when I do and my husband asks what’s for dinner, he doesn’t respond with the most excited look on his face. Recently, when I made tofu for my twin girls, my mother – who I don’t think has even tried tofu – looked at me in disbelief, with a look that so much as said “why are you giving them that stuff?!” (My girls actually really love tofu, especially with gar… read more »