March 2010 Issue
with Millie Cocek, Amber Ilseng, Joseph Scales and Nicole Weber, UT Nutrition students
Fresh tuna, paired with vegetables and crisp apples, provides the basis for this simple and quick salad – perfect for weeknights.
How to Make It
{1} Place tuna, lemon, peppercorns, allspice and bay leaves in a saucepan. Add enough water to barely cover the fish.
{2} Bring water to a simmer over medium heat (do not boil: this will cause fish to break apart). Adjust heat, if necessary, to ke...
Fresh tuna, paired with vegetables and crisp apples, provides the basis for this simple and quick salad – perfect for weeknights.
How to Make It
{1} Place tuna, lemon, peppercorns, allspice and bay leaves in a saucepan. Add enough water to barely cover the fish.
{2} Bring water to a simmer over medium heat (do not boil: this will cause fish to break apart). Adjust heat, if necessary, to ke...
February 2010 Issue
by Alexa Sparkman, MA, RD, LD with Rebecca Pennington, UT Nutrition student
Crab stuffed cremini mushrooms bursting wit...
January 2010 Issue
also by UT Nutrition Students, Gina Campagna, Amanda Fransham, Rachel Goodman & Molly McCauley
Surprise your party gu...
December 2009 Issue
By Alexa Sparkman, MA, RD, LD & UT Nutrition Student, Nhu-Mai Nguyen
Leftover turkey is one of the much anticipated joy...
November 2009 Issue
This inspired vegetarian dish is a delicious way to enjoy butternut squash, a healthy fall favorite high in vitamin A.
...
October 2009 Issue
By Alexa Sparkman, MA, RD, LD and Sandra George, Tala Kassm, and Audrey Rasmussen, UT Nutrition Students
The middle eas...
September 2009 Issue
Recipe created by Alexa Sparkman, MA, RD, LD with Lidia Lopez, Tabitha Gonzalez, Larissa Sandoval, and Jaclyn Ward, UT nut...