Connie Masuoka, of Ikoi no Kai, an elder nutrition program run by the Japanese Ancestral Society of Portland, Oregon, shares ...

Preheat oven to 425 degrees. On jelly-roll pan, toss beets with 2 teaspoons oil and ¼ teaspoon salt. Roast 20 to 25 minutes or until just tender. Beets can be refrigerated up to 2 days. Meanwhile, in ...

Bubbling sage leaves in olive oil until sizzling provides crisp thrills in this simple, flavorful combination of salty cheese ...

Wash and rinse baby arugula and let dry. Cut red endive in half, remove heart and slice lengthwise into ¼-inchthick pieces. Cut avocado in half and remove pit and skin. Slice into ¼-inch-thick pieces.

In 12-inch skillet, toast coconut on medium 2 to 4 minutes or until golden, stirring occasionally. Remove from heat and cool completely. (Coconut can be kept at room temperature in an airtight ...

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Ruby Red grapefruits bring more to this endive and pistachio salad than color and flavor. Grapefruit's benefits include vitamin C to boost the immune system and work as an antihistamine. 1. In a large ...

Honey-coated pistachios add crunch and contrast nicely with the tangy mustard dressing. Low-fat mayonnaise works fine here. The nuts can be prepared a day in advance and stored in an airtight ...

Store-bought dressings can contain sweeteners, but every recipe in this collection has 0 grams of added sugar while still tasting bright and satisfying. Choose a light option like ...

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