Tag: Cooking for Wellness

Total Results: 135
Roasted Turnips w/ Paprika & Poppy Seeds Roasted Turnips w/ Paprika & Poppy Seeds Patient Care

Roasted Turnips w/ Paprika & Poppy Seeds

  • By Ruth Harper-Rhode
  • Nov. 26, 2018
Despite looking somewhat similar to a potato, turnips are a cruciferous vegetable, in the same family as broccoli and kale. They’re low in calories and also have phytonutrients that help keep the ...
Spiced Squash Soup Spiced Squash Soup Patient Care

Spiced Squash Soup

  • By Ruth Harper-Rhode
  • Nov. 13, 2018
Have leftovers from your big meal? This soup is a great way to use leftover squash and Brussels sprouts. Squash comes packed with vitamin A, fiber, magnesium, manganese and other important nutrients, ...
Wheat Berry Salad with Watermelon and Arugula Wheat Berry Salad with Watermelon and Arugula Patient Care

Wheat Berry Salad with Watermelon and Arugula

  • By URMC Communications
  • Aug. 13, 2018
An intriguing combination of sweet watermelon and tangy arugula makes for a refreshing summer salad! The cucumber slices and sunflower seeds add crunch, and it is finished with fresh mint. Wheat ...
Mediterranean Bean Salad Mediterranean Bean Salad Patient Care

Mediterranean Bean Salad

  • By URMC Communications
  • Aug. 9, 2018
A variation of a traditional three- bean salad, this recipe combines legumes and locally grown green beans with crunchy radishes for a flavorful picnic dish! Dried beans provide folate, iron, ...
No-Pasta Mediterranean Zucchini Salad No-Pasta Mediterranean Zucchini Salad Patient Care

No-Pasta Mediterranean Zucchini Salad

  • By URMC Communications
  • Aug. 6, 2018
This fresh and colorful summer salad features uncooked “zoodles”. Other suggested add-ins for the salad include bell peppers, toasted pine nuts, wilted spinach or chick peas.