Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.
This honey-oat bread has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful.
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
There's no more classic combo than fresh berries and bananas. Here, just a touch of honey shines up their flavors even more.
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional chipotle pepper to crank up the heat in this one-pot meal. Cooked wheat berries will keep for up to 1 month in your freezer and there's no need to thaw them; just stir them directly into the chili.
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.
This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.
Go fish—Women who eat fatty fish, such as salmon, during their third trimester of pregnancy have babies who tend to perform better on cognitive tasks. Researchers think the omega-3 fatty acid DHA is needed during this time to build neurons and their connections. Food solutions: Salmon and other fatty fish, DHA-fortified eggs and yogurt.
Morning fuel—School-aged children should start their day with low-glycemic-index breakfast foods. Food solutions: Bran cereals, oatmeal or whole-wheat bagels.
Got iron? 10 percent of women are anemic, and new studies show that being even mildly iron-deficient affects learning, memory and attention. Luckily, restoring iron levels to normal also restores cognitive function. Food solutions: Dark leafy greens, beans, meat or soy.
Eat your antioxidants—People who eat more brightly colored fruits and leafy vegetables have less cognitive decline than those who don’t; antioxidants in produce may mop up free radicals and protect neurons from damage. Food solutions: Berries and other fruits, greens and turmeric, which contains curcumin).