Anything Goes Pesto: Whatever Greens and Herbs You Got, They Will Pesto

Friday, July 7, 2017

Making pesto at home is quick, easy, and satisfying—and you can use whatever combination of greens, herbs, and nuts you have on hand. Freezes beautifully, too! Arugula. Beet Greens. Spinach. Kale. Parsley. Radish Greens. Carrot Tops. … Pistachios. Walnuts. Almonds. Pecans. Pine Nuts. … Whatever combination of leafy greens and herbs you got, whether fresh from the local farmers market…

Spring Pea Tendrils and Avocado Create an Unconventional Lobster Roll (Recipe)

Saturday, June 3, 2017

Lobster rolls get unconventional with a whole grain hotdog bun, spring pea tendrils, and avocado. A hint of freshly squeezed lemon juice brings it all together for a luscious treat featuring local lobster. I’ve written a number of times about lobster rolls, so I’ll let the pictures do all the talking today. All I did here was toss some gorgeous…

Rhubarb Upside Down Cake, the PK Way (Recipe)

Wednesday, May 3, 2017

This easy upside-down cake recipe stars rhubarb in a moist, golden cake studded with sweetly caramelized fruit. It makes a lovely spring dessert (or special-occasion-only, you-didn’t hear-it-from-me breakfast). Woohoo! Rhubarb is in season! Grab your cake pan and let’s put it to good—nay, great—use in a scrumptious upside down cake, which gets kicked up a notch with the subtle scent…

Roasted Butternut Squash, Meet Chipotles in Adobo (Southwestern Squash Soup Recipe)

Friday, April 7, 2017

Roasted squash soup is super all on its own, but adding chipotles in adobo, a pantry staple, kicks it up a notch. You gotta try this one. What happens when you blend a quarter cup of chipotles in adobo into your luscious roasted squash soup (that just so happens to be vegan)? Hot! Hot! Hot! That’s what happens. Tantalizingly spicy,…

Roasted Squash Soup (Easy Vegan Recipe)

Monday, March 20, 2017

Roasted squash soup could not be simpler to make, and it’s bursting with antioxidants and fiber for a delightfully nutritious lunch or dinner. Or breakfast. Because why not? Yumminess starts popping up around spring time, when the first sweet vegetables begin to appear. I’ve got tons of dishes featuring my favorites here on the blog, from lemon-roasted asparagus to spring…

Are Crickets the New Kale? Or, Eating Insects in NYC (Video)

Wednesday, March 8, 2017

Are crickets the next superfood? Insects are a far more sustainable source of animal protein than terrestrial mammals and most seafood, but will people otherwise unaccustomed choose them for dinner? One of the things I talk and write about frequently is the future of food. But things are changing fast, and foods that were once on the horizon for the…

Hearty Winter Stew with Mushrooms, Barley, and White Beans (Recipe)

Wednesday, February 8, 2017

Warm up winter nights with a hearty stew bursting with nutritious whole grains, beans, vegetables, and herbs. It’s inexpensive, easy, and makes enough for fridge and freezer to boot! It was a recent trip to Kripalu and a bowl of their mushroom and barley soup that reminded me of this traditional favorite. In fact, I used to make this (vegan)…

Salad for Breakfast: It’s a Thing

Saturday, January 28, 2017

If you’re looking to create a healthy change in your diet, why not try including a salad in your morning meal? Because you should never say no to salad, whatever the time of day. That being said, I really, really wanted pizza for breakfast this morning. No, I’m not talking about grabbing a couple of cold slices from the refrigerator…

Artichoke Hummus Sandwich with Arugula and Tomato (Recipe)

Friday, January 20, 2017

Artichoke hummus on whole grain bread with baby arugula and tomato makes an easy lunch or snack. The picture says everything you need to know about this tasty little number, where homemade artichoke hummus (super easy, and ready in 5 minutes) pairs up with baby arugula, tomato, and rustic whole grain bread for an open-faced sandwich that’s as satisfying as…

Oozy Boozy Chocolate Bourbon Pecan Pie (Recipe)

Thursday, December 22, 2016

The ooey gooey goodness of pecan pie is studded with melty chocolate chunks and a splash of bourbon in this ravishing pie, a perfect indulgence for the holiday season. Last year at this time I was blogging about some of my favorite healthy holiday recipes, a mix of plant-based favorites elegant enough for a festive table along with a few…

Dr. P. K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Because healthy food shouldn’t suck.

Copyright © 2011-2017 P.K. Newby. All Rights Reserved.

Back to top

Talk to me

pkn@pknewby.com