Featured Recipes | New York City | Culinary Nutrition Conference

Mushroom Lentil Croquettes with Asparagus, Shiitake Bacon and Mint Pistachio Pesto by Ann Ziata

Mushroom Lentil Croquettes Makes 4 servings Lentils Ingredients: 1 cup French lentils (also known as beluga or puy lentils), rinsed and...

Tangy Beet-Yogurt Dip

Tangy Beet-Yogurt Dip By Jackie Topol Makes 8 servings (~1 3⁄4 cup total) Ingredients: 1 medium-sized beet 1 tsp minced garlic 4.4 oz...

Pan-Roasted Duck Breast with Freekeh Salad and Pomegranate-Cherry Sauce

Pan-Roasted Duck Breast with Freekeh Salad and Pomegranate-Cherry Sauce By Kristy Del Coro Pan-Roasted Duck Breast Makes 2 servings...

Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing by Chef Anthony Moraes

Pistachio Crusted Tofu with Silken Tofu Wasabi Dressing Makes 4 Servings Ingredients: 1 4-lb block firm tofu 1 onion, minced 4 cloves...

Pomegranate Pistachio Quinoa Salad with Pomegranate Citrus Vinaigrette by Chef Abbie Gellman

Pomegranate Pistachio Quinoa Salad Makes 6 servings Ingredients: 3 cups baby spinach ½ cup parsley, coarsely chopped ½ cup mint, coarsely...