Let’s face it. When it comes to dinner, we want it all:
I’m no different, even though I’m a cookbook author with 10 books (soon-to-be 11!!) to my credit. Making dinner every night can be challenging.
Fortunately, Farmers’ Markets are now offering all kinds of fresh vegetables and fruits. Cooking is a pleasure. So we invited Dr. Lilian Cheung, a nutritionist from the Harvard School of Public Health, to a Farmer’s Market and were inspired. Using the HSPH Food Pyramid and the newly designed USDA Plate (http://www.usdaplate.com), we brainstormed and came up with all kinds of quick, healthy Asian dishes.
Go to the Recipe section for
- Cantonese-style Microwave-Steamed Halibut with Scallions and Ginger
- Roasted Brussels Sprouts
- Herbal Brown Rice