Main Dishes

Butternut Squash Risotto

A guest recipe by Stefanie Sacks

MAKES 8 SERVINGS

1 clove garlic, minced
1 small yellow onion, small dice
1 very small butternut squash, peeled and de-seeded, diced small
2 small sprigs fresh rosemary, minced
2 cups arborio rice
6 cups vegetable or chicken broth, can also use water for lighter flavor
1 cup grated parmesan cheese, optional
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste

Peel butternut squash. Cut in half, de-seed then dice into small cubes.

In a medium pot, heat olive oil on medium and add garlic onion, squash and rosemary and sauté for 5 minutes stirring regularly. Then add rice and mix well.

Start by pouring 2 cups of liquid into pot making sure to stir frequently until absorbed. Repeat with another 2 cups of broth, then a final 2 cups (entire process should take about 20 minutes). Turn off heat, add parmesan and gently mix. Finish with salt and pepper.

Reprinted with permission from What the Fork are you Eating? An Action Plan for Your Pantry and Plate. Copyright © 2014 by Stefanie Sacks, TarcherPerigee, a division of Penguin Random House.

To print this recipe, press the printer icon below.

Chicken and Broccoli Stir-Fry with Cashews

Chicken and Broccoli Stir-Fry with Cashews

There’s something about a chicken and broccoli stir-fry that screams “Chinese take-out!” But this is a healthier and tastier recipe than your standard MSG-fest, so let’s call it “Chinese take-in.” The dark meat’s slightly higher fat content makes for a flavorful, moist dish, so people with throat or mouth issues may find it easier to chew and swallow (though if you prefer, you can substitute an equivalent amount of breast meat). The sauce is thickened with kudzu root, a phenomenal anticancer plant, which is a lot more desirable than the cornstarch found in most carry-out fare. Plus, the sauce blend of tamari, lime juice, ginger, and maple syrup is so delicious that you’ll be able to take that Chinese restaurant off speed dial.

Frittata with Herby Potatoes

Frittata with Herby Potatoes

Frittatas are like a quiche without a crust. They’re a classic Italian egg combination, amenable to just about any vegetable you can conjure. People sensitive to temperature enjoy frittatas because they can be served lukewarm or at room temperature. Eggs are also a great source of protein. Mix in a little Simon and Garfunkel—parsley, sage, rosemary, and thyme—and a filling frittata becomes an anytime classic.

Herby Turkey Sliders

Herby Turkey Sliders

Every once in a while a girl has to do what a girl has to do. Many years ago, I was working fourteen hours a day as a cook in a vegetarian restaurant in northern California. Let’s just say the owner was a tad obsessed with keeping his restaurant “pure.” I swear that if you had a tuna fish sandwich in your car, an alarm would go off in his office. Every once in a while I got a hankering for something that required a field trip. There weren’t many choices in town, but one place we all escaped to had awesome mini burgers made with grass-fed beef.

Baked Chicken with Minted Chimichurri

Baked Chicken with Minted Chimichurri

Chicken isn’t given its due as a brain food, and that’s an omission worth correcting. It’s absolutely loaded with tryptophan, which can boost mood and make sleep come easier. It’s also high in vitamin B3 (aka niacin), which the Chicago Health and Aging Project, in a study of more than 3,700 individuals, found may slow cognitive decline. Here we take chicken thighs and jazz ’em up with a tantalizing mint chimichurri: with its South American roots, it’s one of my go-to sauces for chicken.