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Fennel Panzanella

James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal.

Green Spinach Superfood Shots

Spinach, celery and apples pack a nutritional punch in this green superfood shot. Spinach is rich in vitamin A, folate, calcium and iron, and pairing it with vitamin C-rich lemon juice helps your body absorb the iron from the leafy greens. Apples hold a lot of their cancer-fighting antioxidants in the peel, and while you may glaze over celery juice, the crisp green stalks contain the antioxidant apigenin, which can promote the death of cancerous cells, according to lab research.
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