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Staff Favorites Recipes

Choose a category from the list at the left to browse through our recipes! You can also use the recipe search.

Birthe's Country Paté

This is a lovely Danish pâté recipe with a French twist. It's excellent for holiday buffets, served alongside a good French baguette. Recipe courtesy Birthe Creutz.

Black Olive Cake

Surprise your guests with this fragrant and delicious cake, which contains no sugar (except for the glaze) and no saturated fat.  Serve with a dollop of Greek Yogurt. An Oldways recipe.

Chicken-Apricot Salad

This innovative salad is delicious as is, or wonderful with your additions! The secret is the dressing, a bright combination of apricots, mustard, and lemon. Make ahead for serving throughout the week on greens, or even as a pita-or-sandwich filling. Recipe and variations courtesy Cynthia Harriman.

Chocolate Plum Walnut Torte

This delicious, dark chocolate torte with a crunchy walnut top uses dried plums to add moisture and reduce the fat content. Serve at room temperature with a small dollop of freshly whipped cream. Recipe created by Rosemary Mark, for California Walnut Board & Commission.

Cindy’s Clean-the-Fridge Vegetarian Chili

As the title states, this is a great way to use up all those bits and pieces of half-used or aging veggies in your refrigerator. Serve over bulgur, whole grain, pasta or all on its own, and try topping with some good quality, grated Cheddar. Recipe courtesy Cynthia Harriman.

Easy Chicken Tostadas

These tostadas can be made with leftover roasted chicken or with a store-bought rotisserie chicken. Skip buying expensive pre-cooked boxed tostadas and try fresh white or yellow corn tortillas (often found in the refrigerated tortillas section, or Latino section of your supermarket—local brands are often about $1-2 for 24 or more tortillas) and bake them yourself (you'd have to heat the boxed kind anyway!). You can choose to leave the chicken mixture cold, or warm it a bit in the microwave. Recipe courtesy of Sara Talcott.

Easy Roasted Chicken Stock

Packaged low-sodium chicken broth is a miracle worker in the modern kitchen, but it's also useful and economical to know how to get extra mileage out of a whole roast chicken by using the bones to make your own stock. This is also a good way to use up half-used or ancient onions, carrots, and celery you might have in your refrigerator. If you don't want to make the stock right away after you roast a chicken, you can freeze the bones until you're ready. Recipe courtesy Sara Talcott.

Fattoush

This a wonderful, clean-tasting salad with incredible dressing. Be sure to use both the mint and the parsley! Recipe courtesty of Oldways President, Sara Baer-Sinnott, adapted from Nancy Harmon Jenkins, The Mediterranean Diet Cookbook.

Fettuccine with Chicken in Parmesan Cream

Adapted from a Weight Watchers recipe, this is a healthy take on the traditionally calorie-laden dish. Recipe courtesy of Alison Clancy, who says,"It’s my favorite meal ever. I make my Mom cook it for all Alison-designated celebrations!"

Greek Chicken Salad

Substituting thick, tangy Greek-style yogurt for mayonnaise lightens up this recipe considerably without compromising flavor or consistency. This is a great way to make lunch fare from the leftover roasted chicken, or you can use a grocery store rotisserie bird as well. Grated carrots add crunch and sweetness (not to mention Vitamin A and fiber!). Grating the onion is faster than chopping, and results in onion flavor without the big chunks. Serve on whole grain bread or pita, or on a bed of greens, or by itself! Recipe courtesy of Sara Talcott.