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Roasted Beet Crostini

[acf field=’ingredients’] view recipe at Eating WellFrom EatingWell: January/February 2008 The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red...

Maple-Roasted Sweet Potatoes

[acf field=’ingredients’] http://www.eatingwell.com/recipes/maple_roasted_sweet_potatoes.htmlHands-on: 10 minutes Total: 1 hour 10 minutes Preheat oven to 400°F. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple...

Roasted Broccoli & Tomatoes

[acf field=’ingredients’] Hands-on: 10 minutes Total: 20 minutes Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown,...

Healthy Bean Soup With Kale

[acf field=’ingredients’] In a large pot, heat olive oil. Add garlic and onion; saute until soft and the onion is transparent. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes. Add 3...

Crunchy Pear and Celery Salad

[acf field=’ingredients’] Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir...

Creamy Mushroom and Chicken Soup

[acf field=’ingredients’] In a large pot, melt the butter over medium heat. Add the onion and sautĂ© until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and...

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