Antipasto Skewers
Fun, low-carb, high-protein options
Dressing
- 1⁄2 cup red wine vinegar
- 2⁄3 cup olive oil
- 3 Tbsp balsamic vinegar
- 1 garlic clove, minced
- 1 tsp basil
- 1 tsp oregano
- Salt and pepper
Skewer Suggestions
- Cheese
- mozzarella
- havarti
- cheddar
- Monterey jack
- Artichoke hearts
- Olives
- black
- stuffed green
- Grape tomatoes
- Mushrooms
- Rye bread
- Roasted red peppers
- Fresh basil
- Grilled veggies
- peppers
- squash
- tomatoes
- Tortellini
- Clean and chop all skewer ingredients into bite size pieces.
- Carefully string ingredients on skewers.
- Drizzle dressing over skewers and let rest for 10 minutes before serving.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Easy Pita Pizza
- 1 whole-grain pita, 7-inch-round, uncut
- 1⁄2 cup pizza or pasta sauce
- 1⁄8 cup part-skim mozzarella cheese, grated
- Assorted veggies, chopped (peppers, onions, mushrooms)
- 1 tsp extra-virgin olive oil (optional)
- Preheat oven to 350°. Place pita on baking sheet or pizza stone.
- Cover pita with sauce and top with cheese.
- Sprinkle on as many chopped veggies as you can fit.
- Drizzle optional olive oil on top. Bake for 15 minutes or until cheese begins to brown.
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The TasteForLife Community is comprised of a colorful collection of culinary aficionados, all of whom have a desire to create and prepare recipes with a focus on natural and healthy ingredients.
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Mango Salsa
- 2 cups peeled, pitted, and cubed ripe mango
- 1 cup diced red bell pepper
- 1 jalapeno pepper, stemmed, seeded, and finely chopped
- 1⁄4 cup chopped red onion
- 3 Tbsp freshly squeezed lime juice
- 1 tsp white vinegar
- 1 tsp honey
- 1⁄4 cup chopped cilantro
- Salt and freshly ground black pepper to taste
- In a medium bowl, combine mango, bell pepper, jalapeno pepper, and red onion.
- In a small bowl, whisk together lime juice, vinegar, honey, and cilantro. Pour over mango mixture and toss together.
- Let salsa sit in the fridge for 20 minutes so flavors can meld.
- Serve over grilled, sautéed, or poached chicken or fish.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Butternut Squash and Red Onion Mini Pizzas
- 1 1⁄2 cups cubed butternut squash (1⁄2-inch pieces)
- 1 small red onion, sliced into thin strips
- 1 Tbsp olive oil, plus additional for dough
- Salt and freshly ground black pepper
- 1 lb refrigerated pizza dough, room temperature
- 8 oz fresh mozzarella cheese, cut into 1⁄2-inch cubes, or 1 cup shredded mozzarella cheese
- 1⁄8 tsp crushed red pepper
- 2 tsp chopped fresh thyme
- Preheat oven to 425°.
- Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
- Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
- Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
- Garnish each pizza with equal amounts of crushed red pepper and thyme.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Chocolate-Honey-Almond Fondue
- 3 Tbsp honey
- 1⁄3 cup half-and-half
- 4 oz semisweet chocolate, chopped
- 1⁄2 tsp vanilla extract
- 1⁄4 tsp almond extract
- Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
- Add chopped chocolate to mixture. Whisk until chocolate is melted.
- Remove saucepan from heat. Stir in vanilla and almond extracts.
- Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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Coconut-Banana Ghost Pops
- 4 ripe bananas
- 1 cup unsweetened, shredded coconut
- 1⁄2 cup vanilla yogurt
- Options for eyes and mouth:
- Raisins
- Chocolate chips
- Dried cranberries
- Peel bananas and cut in half crosswise.
- Gently insert a popsicle stick into the center of the flat round end of each banana half.
- Place bananas on a cookie sheet in the freezer for 1 to 2 hours. Meanwhile, pulse coconut in a blender or food processor until it is fine. Set coconut aside on a wide shallow plate.
- Remove bananas from freezer. Dip each banana in yogurt until it is lightly covered. Sprinkle coconut evenly over each banana.
- Gently but firmly press raisins, chocolate chips, and/or dried cranberries firmly into each “ghost” to make their eyes and mouth.
- If ghost pops won’t be eaten immediately, place them on a cookie sheet in the freezer, so they won’t turn mushy. Pops can also be eaten frozen.
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Pumpkin Seed Bars
Pepitas + Cranberries = A Delicious Snack!
- Cooking spray
- 1 1⁄2 cups toasted pumpkin seeds
- 1⁄2 cups dried cranberries
- 4 Tbsp honey
- 1⁄2 tsp orange extract
- Lightly oil a loaf pan with cooking spray.
- Combine pumpkin seeds and cranberries in a small bowl.
- Stir together honey and orange extract together in medium-size bowl.
- Add pumpkin seed mixture to honey mixture and stir well to combine. Press into loaf pan.
- Refrigerate approximately 2 hours, or until mixture has set. Cut into individual servings.
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Bubbly Sage Cider
- Ice
- 1⁄4 cup apple cider
- 1 Tbsp Herb Syrup with Sage
- 1⁄2 tsp apple cider vinegar
- 3⁄4 cup seltzer, chilled
- Apple slices, for garnish (optional)
- Fresh sage
- Fill a chilled glass halfway with ice.
- Add apple cider, sage syrup, and vinegar. Stir to combine.
- Add seltzer and, using a spoon, gently lift cider mixture from bottom of glass to top to combine.
- Top with additional ice and garnish with apple slices and sage leaves, if using. Serve.
The Complete Guide to Healthy Drinks
Your one-stop guidebook to healthy hydration with 160 recipes for expense-saving, sugar-sparing, all-natural beverages. It captures the test kitchen's discoveries and best techniques for juicing, brewing, smoothie making, fermenting, and more.
You'll appreciate knowing why our blends work and what each ingredient brings to the table. Try a zucchiña colada, lemongrass and star fruit infused water, and tepache, a flavorful fermented drink made from the rind of a pineapple.
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Herb Syrup with Sage
- 3⁄4 cup sugar
- 2⁄3 cup water
- 1⁄2 cup fresh sage leaves
- Heat sugar and water in a small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Add sage leaves.
- Let cool completely, about 30 minutes. Strain syrup through a fine-mesh strainer into an airtight container. Discard solids.
The Complete Guide to Healthy Drinks
Your one-stop guidebook to healthy hydration with 160 recipes for expense-saving, sugar-sparing, all-natural beverages. It captures the test kitchen's discoveries and best techniques for juicing, brewing, smoothie making, fermenting, and more.
You'll appreciate knowing why our blends work and what each ingredient brings to the table. Try a zucchiña colada, lemongrass and star fruit infused water, and tepache, a flavorful fermented drink made from the rind of a pineapple.
America's Test Kitchen
Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.
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Warmed Berries with Honey and Ricotta Cheese
A Healthy and Comforting Dessert
- 1 cup raspberries, divided
- 1 cup blackberries, divided
- 1⁄2 cup blueberries, divided
- 5 Tbsp honey, divided
- 2 tsp vanilla extract, divided
- 1 tsp lemon juice
- 1 cup low-fat ricotta cheese
- 1 cup low-fat cream cheese, at room temperature
- Combine 1⁄2 cup each of the raspberries and blackberries and 1⁄4 cup of the blueberries along with 2 tablespoons of the honey in a saucepan. Gently mash berries with a handheld potato masher or the back of a large spoon. Set heat to medium-low and warm berries for 10 minutes. Remove from heat and stir in 1 teaspoon vanilla and lemon juice.
- Using a handheld mixer, whip ricotta cheese, softened cream cheese, remaining 3 tablespoons of honey, and remaining teaspoon of vanilla until mixture is well combined and smooth. Refrigerate cheese, covered, for 2 hours.
- Spoon cheese among 6 dessert goblets. Top each portion with warmed berries.
- Garnish with remaining raspberries, blackberries, and blueberries. Serve immediately.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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