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Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
A nice combination of fresh veggies and chicken-like pieces, roasted to bring out their flavor.
The essence of each vegetable combines to make an appetizing boost for whole wheat pasta.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
A richly seasoned hummus, alive with tastes of the Mediterranean, chicken marinated with fragrant cumin and paprika, and the freshness of juicy cucumber and fresh vegetables.
Combined with slightly spicy pineapple salsa, the grains serve as a tangy and sweet base for baked salmon accented by dark maple syrup and mustard.
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
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