Sweet and tangy poppy seed dressing works with any salad but is especially good with summer ripe strawberries and nutrient-packed spinach. Ideal for an outdoor summer or late spring brunch.
Chocolate Sorbet
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Low in fat but high in cocoa powder, this bittersweet chocolate sorbet is for true chocolate lovers only. Spread it between two low-fat grahams to make it into an ice cream sandwich.
Red Velvet Cheesecake with Beets
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Traditional red velvet cake calls for tons of red food coloring dye. My version uses beets to color this cheesecake naturally while adding extra nutrition
Cure for the Carboholic #2
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As I watched my husband reach for the bread basket, I started thinking about possible new healthy recipes to entice him away from all the processed carbohydrates.
Joy Bauer’s Food Cures
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Contributing more than fifty recipes, Jennifer felt fortunate to work closely with Joy on ‘Food Cures’, which unmasks the link between food and health with simple explanations and relatable case studies from Joy’s personal experiences.
Buttermilk Ice Cream
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Buttermilk is one of my favorite things to use in the kitchen. It has a strong, cheesy taste if you drink it from the carton, but turns magically into a rich lemony cool treat when frozen.
Chicken Saltimbocca
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I call this ‘jump in your mouth’ chicken, since that’s the meaning of Salta-in-bocca! It has jumped into quite a few mouths since I started cooking it. This low-fat version is as delicious as the full-fat one since it’s flavored with fresh sage and prosciutto and it has become a favorite among private chef clients.
Cherry Peppers Stuffed with Mozzarella and Basil
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I love the sweet and hot flavor of pickled cherry peppers, ideal for preparing quick and tasty appetizers. You can find them in the deli case of most grocery stores or in a specialty Italian deli. They are great to have on hand to enliven salads, sliced into steamed broccoli and cauliflower or to tuck into a hearty sandwich.
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