On today's Cooking at Home recipe, Chef Dan Eaton uses zucchini, Vidalia onion and plain canned tomato sauce to make a chunky vegetable marinara. He then cracks eggs into it and serves it over the top of toasted Italian bread with grated parmesan cheese.
6/14/2013 - By: Chef Dan Eaton
On today's Healthy at Home recipe, Chef Dan Eaton uses quick-cooking couscous and curry powder to make side dish with carrots, sweet onions, sugar snap peas and lots of fresh mint. To keep this meal completely vegetarian, you can substitute vegetable broth for chicken broth.
6/14/2013 - By: Chef Dan Eaton
As the weather warms up, the last we want is a heavy meal. On today's Healthy at Home recipe, Chef Dan Eaton uses a blender to make a light, refreshing and energizing fruit smoothie with nonfat plain yogurt and pomegranate juice.
6/14/2013 - By: Chef Dan Eaton
Chef Joshua Rosenbaum with Johnson and Wales University shows how to make a fresh Israeli salad with Roma tomatoes, cucumber, onion and parsley.
6/14/2013 - By: Chef Joshua Rosenbaum
Chef James O'Hara with Johnson and Wales University shows us how to make a panzanella salad.
6/14/2013 - By: Chef James O'Hara
Chef Ashley McGee with Johnson and Wales University creates summer-themed shrimp rolls with a plum hoisin dipping sauce.
6/7/2013 - By: Chef Ashley McGee