cooked rainbow carrots

Recipes

You can't get to healthy without delicious! That's where our recipes from The Healthy Cook, Kate Sherwood, come in. They feature healthy foods like fresh vegetables, whole grains, beans, and good fats, but lower in sodium and sugar.

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kiwi radish salad

Kiwi & Radish Salad

Want to wake up your taste buds? Add sweet-tart fruit to savory greens, like this Kiwi & Radish Salad.

blood orange and avocado salad

Blood Orange & Avocado Salad

Want to wake up your taste buds? Add sweet-tart fruit to a savory salad, like this Blood Orange & Avocado Salad.

bowl of quinoa, with other chopped vegetables and herbs and pomegranate seeds

Quinoa & Winter Fruit Salad

I love the contrast between the neutral-tasting quinoa and the bursts of flavor from the orange and pomegranate. A tri-color quinoa mix (white, red, and black) makes for an even more colorful dish, but regular (white) quinoa tastes just as good.

cranberry relish in a bowl

Zesty Cranberry-Orange Relish

This no-cook Zesty Cranberry-Orange Relish is zingy and refreshing. Prefer a more traditional cranberry sauce? We have a set of instructions for that too.

plate of broccolini in garlic sauce

Broccolini with Garlic Sauce

What’s healthier—or tastier—than takeout or delivery! This dish. It’s my spin on a Chinese favorite. For more vegetable stir-fries, try my Salad Bar Stir-Fry, Rainbow Stir-Fry, or Snow Pea Stir-Fry.

bowl of stir-fried bok choy

Stir-Fried Bok Choy & Garlic

For the best bok choy, look for firm, white stems (a few black speckles are ok) with fresh (not wilted) dark green leaves. An average whole head of bok choy will yield about 1 lb. trimmed. Or substitute ½ a head of Napa cabbage. If your store or farmers market carries baby bok choy, use 12 heads.

large piece of salmon covered in pineapple and tomato salsa on a pan

Red Curry Salmon with Pineapple-Ginger Salsa

Thai curry paste adds a subtle spiciness and aromatic flavor from its lemongrass, ginger, and coriander root. Tip: If you can’t find a single large piece of salmon, you can use four 6 oz. center-cut fillets.

white bowl with fish covered in green sauce and other vegetables

White Fish with Avocado-Lime Sauce

Start with the freshest fish you can find. It should smell pleasantly briny (like the sea), not fishy. Ask the person behind the fish counter which one they’d choose today. When in doubt, hit the freezer case.

piece of white fish covered in tartar sauce with some asparagus on a plate

White Fish With Tomatillo Tartar

Look for tomatillos that are pale green with dry papery skins. No tomatillos in your grocery store? Use 1 Granny Smith or another tart variety of apple instead.

Kate Sherwood, The Healthy Cook

The Healthy Cook

Meet Kate

Need a healthy recipe? Look no further than The Healthy Cook, Kate Sherwood. She writes the recipes you find here, in each issue of Nutrition Action, and in our cookbooks. Got cooking questions? Email Kate at healthycook@cspinet.org.

More about Kate