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Basque Beans

2 onions, chopped 6 cloves garlic, chopped 3 stalks celery, sliced 1/4" wide 2 teaspoons oregano 2 teaspoons fennel seeds 2 cups bouillon 1 cup red wine (optional) 2 cups baby carrots 4 medium potatoes, cut in 1/2" chunks 1 cup Italian plum tomatoes, broken up 2 tablespoons Dijon style mustard 1 teaspoon liquid smoke flavoring, to taste 1 teaspoon minced fresh rosemary, or 1/4 teaspoon...

Ratatouille with Baby Potatoes

Easy, healthful recipe for Ratatouille with baby potatoes

Mediterranean Clams and Beans

1 large onion, chopped 1 red bell pepper, chopped 1 cup bouillon 1 cup white wine (optional; substitute more bouillon if you wish) 2 cups canned tomato sauce or crushed tomatoes 1 teaspoon oregano 1 clove garlic, minced, or 1 teaspoon garlic paste pinch cayenne or Tabasco sauce to taste 1 16-ounce can small white beans or pink beans, drained 1 or...

Eggplant Caviar

A tasty dip for raw vegetables.   1 eggplant 1 onion, chopped 2 cloves garlic, minced 3 tablespoons lemon juice 1/4 cup Italian parsley, chopped Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash...

Alan’s Faux Mueslix

3/4 cup of dry oats 1 cup plain non-fat yogurt 2 tablespoons raisins 1/4 to 1/2 teaspoon cinnamon 1 or 2 finely chopped apples Combine all ingredients throughly. Cover and refrigerate overnight for the next morning's breakfast. Alan makes this with other fruit combos as well. Yield: 1-2 servings

Mexican Shrimp Salad

1 pound cooked shrimp 2 cups small broccoli florets 1 cup baby carrots, cut in 1/2" chunks 1 pickled jalapeno pepper, seeded and minced, or to taste 3 cups romaine lettuce, torn in 1" pieces 1 cup cherry tomatoes (halved if large) 1 cup frozen corn 1/4 cup lime juice 1/4 cup chopped cilantro or flat-leaf parsley 1/2 cup plain non-fat yogurt freshly ground...

Creamy Asparagus Soup

2 pounds asparagus 1 large onion, chopped 2 cloves garlic, minced 2 stalks celery, sliced 2 broccoli stems, sliced (save the florets for another use) 6 cups bouillon 2 teaspoons oregano pinch cayenne, or to taste 1 cup quick-cooking or rolled oats Juice of one lemon Lemon wedges Freshly ground black pepper Break the tough ends off the asparagus and discard. Cut the stalks in 2"...

French Lentil Soup

1 onion, chopped 3 garlic cloves, minced 1 stalk celery, chopped 2 cups tiny green (French) lentils 8 cups bouillon 1 potato, diced 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin pinch cayenne, to taste 1 pound spinach or swiss chard, chopped Juice of one lemon Freshly ground pepper Bring the onion, garlic, celery, lentils and bouillon to a boil in a large pot. Add the...

Bright Yellow Dal

Dal is a thick puree of spiced lentils or split peas that can be yellow, orange, green or brown depending on the legume you choose. Serve it with cooked whole grains and a green salad, or combine it with other Indian-inspired dishes for a multi-course ethnic feast.

Green Bean-Potato Salad

1 pound green beans 1 pound red potatoes, preferably tiny baby potatoes, unpeeled 1 red onion, chopped 1 clove garlic, minced 2 tablespoons wine vinegar 1 tablespoon fresh oregano leaves (or 1 teaspoon dried) Freshly ground pepper to taste 1/2 cup plain yogurt or mayonnaise Cut the green beans in 1" pieces and steam until they are crisp-tender. Cut the potatoes into...

Manhattan Clam Chowder with Barley

Note: This recipe assumes you have some cooked barley ready to use. If you prefer, you can use 1/2 cup of uncooked barley; increase the bouillon to 8 cups. Add the bouillon and barley to the onion-garlic mixture, bring to a a boil. Reduce the heat, cover and simmer for 30 minutes; then add...

Green Bean Curry

1 onion, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 2 teaspoons curry powder pinch cayenne, or to taste 3 cups bouillon 6 medium potatoes, cut in bite-size pieces 1 28-ounce can Italian plum tomatoes, chopped 3 cups green beans (fresh or frozen) in 1" pieces 1 bunch green onions, sliced thin Fresh ground black pepper to taste Cooked whole grains of your choice Bring...

Oatmeal Bars

2 1/2 cups old fashioned oats 1 cup powdered (dry) skim milk 1/2 cup Splenda (or use the sweetener of your choice, to taste) 1 tablespoon cinnamon 1/2 cup raisins 1/2 cup chopped walnuts or pecans 2 cups unsweetened applesauce (or use 1 cup of applesauce and 1 cup canned crushed pineapple) Preheat oven to 350 degrees. Mix all ingredients together. Pat...

Cajun Lentils & Zucchini

1 large, sweet onion such as Vidalia, chopped 1 green pepper, chopped 2 cups bouillon 1 cup lentils 1 28-ounce can plum tomatoes, undrained 2 teaspoons cajun spice blend (see note) 4 small, firm zucchini, sliced Cooked barley or other whole grains of your choice(optional) Combine all ingredients except the zucchini in a large pot. Bring to a boil, reduce the heat...

Southwestern Bean Salad

2 cups cooked brown rice or barley 1 16-ounce can black beans, drained and rinsed 2 cups frozen corn kernels 1 red bell pepper, chopped 1 small onion, chopped 1/4 cup white wine vinegar, or to taste 1/4 cup chopped cilantro leaves (if you don't like cilantro, use flat Italian parsley) 1 minced jalapeno pepper, or a pinch of cayenne, to...

Grecian Garbanzo Stew

2 onions, chopped 1/2 cup bouillon 2 carrots, sliced 1 28-oz. can Italian plum tomatoes, undrained 1 tablespoon Greek Spice Blend (or 2 teaspoons oregano plus 1 teaspoon grated lemon rind) ...

Tomatoes with Pepper Salsa

1 green or red bell pepper, chopped fine 6 green onions, minced (white part) 1 clove garlic, minced 1/4 cup cilantro or Italian parsley leaves, chopped 1 jalapeno pepper, seeded and minced, or to taste ½ teaspoon ground cumin 2 tablespoons vinegar 2 tablespoons olive oil 4 very ripe tomatoes Romaine lettuce leaves, torn into bite size pieces 2 cups bean sprouts Combine all ingredients...

Spaghetti Squash Soup

1 spaghetti squash 1 onion, chopped 2 garlic cloves, minced 6 cups bouillon 1 28-ounce can plum tomatoes, broken up pinch cayenne pepper, to taste 1/2 cup chopped Italian (flat) parsley Freshly ground pepper to taste Harissa or bottled hot pepper sauce such as Tabasco(optional) Prepare the spaghetti squash in the microwave or oven (see below -- I recommend using your microwave). Meanwhile, put...

Island Barley Salad

2 cups fresh pineapple, cut in 1/2" chunks, or canned pineapple tidbits, drained 1 16-ounce can black beans, drained and rinsed 2 cups cooked, chilled barley 1/4 cup rice vinegar, or to taste 1/2 cup chopped cilantro 1 tablespoon bottled hot red pepper relish, or to taste 1/4 cup chopped peanuts or macadamia nuts Combine all ingredients except the nuts and...

Golden Lentil Soup

1 cup orange lentils 6 cups bouillon 4 carrots, chopped 1 onion, chopped 2 garlic cloves, minced 2 teaspoons curry powder pinch cayenne, or to taste Bring all of the ingredients to a boil in a large pot and simmer for 30 minutes, or until the lentils are tender. Mash the lentils or puree them with a hand blender . The...

Spinach-Clementine Salad

6 cups baby spinach leaves 12 clementines, sectioned 1/2 cup walnut or pecan pieces 1 bunch green onions, sliced crosswise (optional) 1/2 cup sliced water chestnuts (optional) For the dressing: 3 tablespoons olive oil Juice of two limes or lemons (about 1/4 cup) 1 tablespoon Dijon mustard (optional) Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with...

Lebanese Hummus & Ful

A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way! 1 16-ounce can of chick peas, undrained 1 16-ounce can of fava beans (ful), undrained 4 tablespoons lemon juice 3 cloves garlic, crushed olive oil ground cumin Pour chick peas, fava beans, lemon juice and...

Oatmeal for a Healthful Breakfast

Diana explains why oatmeal make such a healthful and satisfying breakfast, and shows you her easy way to make a batch for 3-4 days worth: http://www.youtube.com/watch?v=iTFx2NErpIQ Try your own variations using whatever additions you like: raisins or other dried fruits, pinenuts or any other nuts, cinnamon and so forth Read the full instructions for the two-week SHOW...

Warm Kidney Bean Salad

2 tablespoons olive oil 2 cups slivered onions 1 teaspoon dried oregano 1/4 cup cider vinegar or red wine vinegar 2 15-ounce cans red kidney beans, rinsed and drained 1 teaspoon coarse salt (kosher or sea salt), or to taste - optional 1 cup chopped Italian (flat-leaf) parsley 1/4 cup pimento-stuffed olives, sliced in half Heat olive oil in a large pot...

Guacamole

2 ripe avocados 2 tablespoons minced onion or 1 teaspoon minced garlic 1 jalapeno pepper, seeded and minced, or hot pepper sauce to taste (optional) 1/2 teaspoon salt Juice of one lemon or lime Cut the avocado in half around the pit and twist to separate. Cut each half into thirds lengthwise. Remove the sections from the pit, remove the...

Chuckwagon Beans

1 onion, chopped 1 clove garlic, minced 1 cup canned tomato sauce 1 teaspoon bouillon granules or 1 bouillon cube 2 tart apples, cored and cut into bite-size pieces 1/4 cup dried cherries or golden raisins 1 teaspoon cinnamon 1/4 cup brown sugar, or to taste (or use artificial sweetener to taste) 2 tablespoons Worcestershire sauce 1/2 teaspoon liquid smoke flavoring, or to...

Lima Bean Soup

2 onions, chopped 6 medium red potatoes, chopped 6 cups bouillon 1 teaspoon dried thyme pinch cayenne, to taste 4 cups frozen baby lima beans 1 cup chopped cilantro or flat parsley (save a little for ganish) 2 cups plain yogurt Black pepper Roasted red peppers, cut in strips (optional) Olives (preferably Greek-style), pitted and cut in chunks (optional) Bring the onions, potatoes, bouillon, thyme...

Lemony Lentil-Spinach Soup

8 cups bouillon 1 onion, chopped 3 garlic cloves, minced 1 stalk celery, chopped 2 cups lentils 1 medium red potato, cut in 1/2" cubes 1 teaspoon ground coriander 1 teaspoon ground cumin pinch cayenne, to taste 1 10-ounce bag baby spinach leaves Juice of one lemon Freshly ground pepper Put the bouillon, onion, garlic, celery, lentils, potatoes and spices in a large pot and bring...

Green Pea Soup

1 cup split green peas 6 cups bouillon 2 onions, chopped 4 cloves garlic, minced 2 teaspoons oregano or Italian spice blend pinch cayenne pepper, or more to taste 1/2 cup bulgur 1 cup canned Italian plum tomatoes, undrained, broken up 1 10-ounce bag baby spinach leaves Freshly ground black pepper to taste Bring the split peas and bouillon to a boil in a...

Easy Split Pea Soup

Note: You can easily double or triple this recipe -- freezes well, too! 1 pound dried split peas 8 cups bouillon 2 onions, chopped 4 carrots, chopped 3 stalks celery, chopped 1 bay leaf 2 teaspoons mild curry powder, or to taste pinch cayenne, to taste Freshly ground black pepper, to taste Combine all ingredients in a large pot, bring to a boil and...