Recipe by Raghavan Iyer of EatingWell.com Servings: 6 Serving size: ½ cup 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter
Tagged as: garlic
Late Summer Vegetable Soup
Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable
Peanut and Roasted Tomato Braised Chicken
Developed by Celestina Brunetti, RDN, LD Servings: 4 Serving size: 3 ½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach (390 grams) 1 lb chicken thighs, skinned, deboned 2 teaspoons olive oil, divided 1 ½ cups diced white onion 2 cups diced green bell pepper
Sautéed Mustard Greens
Developed by Marcy Gaston, MS, RD, CD Servings: 8 Serving size: ½ cup 1 ½ lbs mustard greens (or substitute kale or other leafy green) ¼ cup peanuts, roughly chopped 1 tablespoon olive oil 1 cup finely diced white onion 1 clove garlic, minced 1 ½ teaspoons Madras
Creamed Turnips & Greens
Recipe by Julia Clancy of EatingWell.com Servings: 6 Serving size: ½ cup 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice