Makes 2 servings. Recipe is by Teresa B. Day. 1 pound carrots 2 oranges or ½ cup orange juice 3 tablespoons honey ⅛ teaspoon sea salt ⅛ teaspoon turmeric 1. Clean and peel carrots and remove tops. 2.

If you typically cut the stems and leaves off your beets and discard them, you are missing out. They complement one another in flavor and nutrition. The leaves of the beet plant are delicious raw, ...

Look for firm beets with fresh greens attached. When you get home, separate the greens from the roots, leaving a bit of stem attached to keep them fresh. The roots can be stored in the coolest section ...

With the first night of Hanukkah around the corner, many friends have asked me for ways to cook something different for their home celebrations of the Festival of Lights. I certainly think about that ...

1. In a pint jar, whisk together lemon juice, olive oil, balsamic vinegar and honey. 2. Season with salt and pepper. 3. Whisk or seal and shake until dressing is blended. 4. Cut tomatoes in half and ...