Lunch Recipes

  • Wilted greens

    By Dr. Ronald Hoffman

    Serves 4 1 pound greens (mustard, turnip, collards, or a mixture) 1 clove garlic, peeled and minced 1 medium onion, chopped 2 cups chicken broth 1/2 teaspoon ground black pepper Wash the greens carefully and remove any tough stems. Place…read more

    Categories:Lunch Recipes

  • Vibrant spinach-fennel puree

    By Dr. Ronald Hoffman

    Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish. Serves…read more

    Categories:Lunch Recipes

  • Roasted broccoli

    By Dr. Ronald Hoffman

    Serves 8 3 heads broccoli 3 tablespoons extra virgin olive oil 3 teaspoons salt Preheat oven to 375 degrees F. Trim about 1″ of stem (from bottom). Cut Broccoli in half then cut stem into 1/2 moons. Tear off broccoli…read more

    Categories:Lunch Recipes

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