Here is a beautiful picture of rainbow rotini pasta - from our collection of photos.
And another favorite - bulgur - I love to make tabouleh with it!
2 cups bulgur
2 cups very hot water
1 cucumber, chopped
1 small tomato, chopped
1 bunch green onions, chopped
1/2 cup fresh mint, chopped
2 cups chopped fresh parsley
sprinkle granulated garlic
1/2 cup fresh lemon juice
1 tablespoon olive oil
black pepper to taste
1. Pour hot water over bulgur and allow to stand until water is absorbed, about 30 minutes (you can do this before class starts).
2. Combine the rest of the ingredients in a large bowl and mix well. Serve immediately or chill for future use, up to 3 days.
And 2 more favorites from our pantry:
I have been working all day on the photos and charts for the new video and just wanted to share the pix! Whoever said that healthy is boring or not tasty?
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.