• Last updated 1/18/10 by Mothering Editorial

By Cheryl Tallman and Joan Ahlers The fun name of this recipe may be just enough to get your kids to try this delicious veggie dish. This is also a great recipe to get the kids involved in preparing. Older children can frost the zucchini and younger ones can dip them into the bread crumbs.3 medium zucchini (about 8-9 inches long)1/2 cup mayonnaise1/4 cup green onions, finely chopped1/2 tsp. lemon zest3 Tbsp parmesan cheese1/8 tsp garlic powder1/3 cup Panko or other bread crumbs Cut zucchini into 3/4-inch rounds. Steam in microwave until barely tender, about 2-4 minutes... read more

• Last updated 9/11/12 by Mothering Editorial

By Cathe Olson These delicious bars contain no eggs or sweeteners.1 cup whole wheat, brown rice, or barley flour1 cup rolled oats1/2 teaspoon sea salt1/4 cup oil1 cup walnuts, minced1 cup raisins, minced1 cup pitted prunes, minced1 tablespoon grated orange or lemon peel (optional)1/3 to 1/2 cup waterPreheat oven to 325 degrees. Oil 8-inch square baking pan. Blend flour, oats, salt, and oil with fingers until evenly mixed. Mince the nuts in food processor and add to oat mixture. Mince raisins and prunes in food processor. Add them to batter along with the orange or... read more

• Last updated 5/13/10 by Mothering Editorial

By MDC Member Siana A quick and easy dish, serve this with lots of vegetables.2 small or 1 large canned salmon, drained, flaked2 eggs, beaten1/2 cup nut flourPinch of saltPinch of dill or to taste2 Tbsp. parsley or green onionsMix all together. Place in bread pan. Bake at 400°F for 45 minutes. read more

• Last updated 10/22/09 by Mothering Editorial

By Cathe Olson This salad is great any time of the year. It is full of color and nutrients.8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots, etc.)1 large red or yellow onion, cut into large chunks1/2 teaspoon sea salt1/4 teaspoon black pepperOlive oil for roasting1 1/2 teaspoons balsamic vinegar2 to 4 tablespoons olive oil1/2 cup toasted pine nuts or coarsely chopped walnuts3 tablespoons coarsely chopped basil or parsleyPreheat oven to 450ºF. Place cubed root vegetables and onion in large bowl. Sprinkle with salt and pepper and toss in enough... read more

• Last updated 11/11/11 by Mothering Editorial

Baked Pumpkin and Acorn SquashBy Peggy O'Mara Until I went to New Zealand, I didn't realize what a great vegetable dish pumpkin is. Open up to the world of pumpkins. Here are two squash recipes, one for the more traditional acorn squash and one for pumpkin.Acorn squash: 1 Tablespoon honey1 Tablespoon butterDash of cinnamonPumpkin:2 Tablespoons honey 2 Tablespoons butter Salt and pepper Dash of cinnamonAcorn Squash Cut acorn squash in half. Scoop out seeds and soft insides. Place squash halves in a pan and add ½ inch of water to the bottom of the pan. Into... read more

• Last updated 12/21/12 by Cynthia Lair

By Cynthia Lair   Perfect party appetizers.  We show both a vegetarian (rice, spice and lentils) and a non-veg (beef, quinoa and currants) filling.  Pack 'em in a lunch, bring 'em to a party, serve these beauties with a bowl of hot soup.  All good. (Print the recipe?  Click here)       About Cynthia Lair   Currently I am an assistant professor for Bastyr University's School of Nutrition and Exercise Science (faculty member since 1994) and the Culinary Curriculum Director for their new Culinary Arts degree program. My cookbook, Feeding the... read more

• Last updated 7/22/09 by Mothering Editorial

Choosing beef from healthfully raised cows is important nutritionally, ecologically, and politically. To learn more, check out www.certifiedhumane.com. If you can't find grass-fed or humanely raised beef from a local farmer, ask questions at your food co-op or grocery store to find a good source of these products. Marinade/Dressing:1/3 cup lime juice1/3 cup olive oil1/4 cup packed fresh cilantro, chopped1-2 cloves garlic, minced1/4 teaspoon hot pepper oil or hot pepper sauce3 teaspoons honey or sugar1 teaspoon sea saltFreshly ground pepper1 pound sirloin tip or flank... read more

• Last updated 8/15/12 by Mothering Editorial

By Cynthia Lair This dish is simple. Buying fresh eggs from pastured hens makes the flavor deeper and richer. Muir Glen Fire-Roasted Chopped Tomatoes with green chiles is an excellent product to use; some or all of the chile peppers can be omitted.1 tablespoon extra virgin olive oil1/4 cup chopped onion3 cloves garlic, minced3 chile peppers: serrano, habanero, jalapeno16-oz can chopped tomatoespinch sea saltpinch chile powder1 tablespoon butter4 corn tortillas4 eggsgrated cheese or sour creamslices of ripe avocadoblack beansHeat oil in a medium-size skillet. Add onion,... read more

• Last updated 9/30/09 by Mothering Editorial

For a quick, nutritious solution to your dinner-time dilemmas, try this vegetarian chili.1 tablespoon olive oil 2 onions, finely chopped 2 stalks celery, diced 1 carrot, diced 1 green bell pepper, diced 4 cloves of garlic, minced 2 tablespoons chili powder 1 can diced tomatoes with juice 2 1/2 cups vegetable stock 1 cup millet 2 cups pinto beans 1 cup corn kernelsHeat oil over medium heat in a large skillet. Add onions, celery, carrot, bell pepper and garlic. Reduce heat to low. Cook vegetables for 10 minutes or until soft. Increase heat to medium, and add chili pepper.... read more

• Last updated 11/19/12 by Melanie Mayo

  This moist, flavorful bread is perfect for autumn or winter. Vary the sweetener to your taste. The lesser amount of maple syrup makes a bread that goes well with soup or salad; the greater amount of sweetener makes it more of a dessert. 2 eggs 1/3 to 1/2 cup maple syrup 1 1/4 cups mashed cooked pumpkin 1/2 cup oil 1 teaspoon baking soda 1/4 cup plain yogurt or buttermilk 1 3/4 cups plus 2 tablespoons whole wheat or spelt flour 1 1/2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts Preheat oven to 325 degrees. Oil a loaf pan or 8-inch... read more