Roasted Delicata Squash Salad with Cranberries, Pecans, and Orange-Tarragon Vinaigrette (Recipe)

Wednesday, December 13, 2017

Delicata squash is one of the quickest and easiest squashes to prepare, making it perfect for weeknight meals. With its edible skin, sweet flesh, and seeds that roast up quickly, this squash has it all! Roasted butternut squash gets a lot of love on my blog, with far too many recipes to link to cohesively; please do search away for…

Pati’s Gulab Jamun (aka, Indian Donuts in Saffron Simple Syrup)

Saturday, October 21, 2017

If you’ve never had gulab jamun, you’re in for a treat. Think: round donut holes soaked in a saffron- and cardamom-scented simple syrup. What’s not to love? Never heard of gulab jamun? I hadn’t, either, but made its acquaintance through my husband, who loves the stuff. Think about a moist plain donut hole soaked in a simple syrup flavored with…

Summer Grain Bowl with Farro, Snap Peas, Cherries, and Almonds (Recipe)

Thursday, August 10, 2017

Combine grains with pretty fruits, vegetables, herbs, and nuts plus freshly squeezed lemon juice and olive oil for a delightful lunch or supper. Serve on a bed of leafy greens for even more nutrients and flavor! Summer is the time to start consuming big salads for supper, and I’ve got quite a few here on my blog. Please do search…

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)…

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. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

Copyright © 2011-2019 P.K. Newby. All Rights Reserved.

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