RECIPES for Healthy Table

Broccoli with Caramelized Onions and Pine Nuts (Yields four (3/4)-cup servings)
Prep Time: 15 minutes
Total Time: 25 minutes

3 tbsp. pine nuts, or chopped slivered almonds 2 tsp. extra-virgin olive oil
1 cup chopped onion, (about 1 medium-sized onion) 1/4 tsp. salt, or to taste
4 cups broccoli florets
2 tsp. balsamic vinegar
Freshly ground pepper, to taste

Toast pine nuts (or almonds) in a medium-sized dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 - to 3 minutes. Transfer to a small bowl to cool.

Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15- 20 minutes.

Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl.
Add the nuts, onion, vinegar, and pepper; toss to coat. Serve immediately.

Nutrition Information (per serving):
Calories: 102
Fat: 7 g;
Carbohydrates: 9 g
Sodium: 166 mg
Fiber: 3 g

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Spinach Berry Salad Recipe
(Yields 4 servings)
Prep Time: 10 minutes
Total Time: 12 minutes
Servings: 4

1/3 cups almonds, slivered
4 cups baby spinach
3/4 cups strawberries, quartered
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 tbsp. extra- virgin olive oil
Salt and pepper to taste

Place the almonds in a dry skillet or sautee pan. Cook over low heat, shaking the pan the entire time until the almonds start toasting. Almonds are done when you start to smell a ""nutty"" scent. Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat remaining in the pan.)

Wash and dry the spinach.
Prepare the dressing by placing the vinegar, mustard, and honey into a mixing bowl. Slowly whisk in the oil until all ingredients are incorporated. Place spinach in a large bowl.
Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Nutrition Information (per serving):
Calories: 162.5
Fat: 15.2 g
Carbohydrates: 6.2 g
Sodium: 49 mg
Fiber: 2.2 g

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