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Cooking Up Health: Summer Salads Featuring Grilled Fruit
Dartmouth-Hitchcock’s Culinary Medicine Program offers two summer salads featuring grilled fruit—Grilled Cantaloupe with Blueberry Vinaigrette, and Grilled Peach and Blueberry Salad.
Golden Tofu Burgers
Bring the tofu back! Make these tasty additions for a classic barbeque or for an easy make-ahead dinner.
Brussels Sprouts Salad
Brussels sprouts are the smallest member of the cabbage family but pack a powerful, nutritional punch.
Roasted Spring Veggies with Cannellini Beans and Pesto
Celebrate spring by roasting up the first veggies of the growing season.
Vegan Tan Tan Noodles
Enjoy this vegan noodle dish with tofu, vegetables, beans and peanuts in a spicy sauce.
Cooking Up Health – Roasted Chickpeas
Here's a healthy snack from Dartmouth-Hitchcock's Culinary Medicine Program.
Roast Chicken and Squash Sheet Pan Dinner
Dartmouth-Hitchcock’s Culinary Medicine Program shows you how to cook a healthy chicken and squash meal using only one pan.
Harvest Platter
Here’s an idea for your next gathering with family and friends, create a harvest platter filled with fresh vegetables, nuts and fruit, and serve it with a White Bean Dip and Homemade Ranch Dressing.
Autumn Harvest Pear Salad
Serve this pear salad with dried cranberries, walnuts and homemade balsamic vinegar this fall.
Starting a Food Journal and Other Tips to Eat Healthier
Tara Efstathiou, MS, RD, LD, Dartmouth-Hitchcock's Weight and Wellness Center's lead clinical dietitian, recommends starting a food journal and offers other healthy nutrition tips.