Articles by Scott Hagnas
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Recipes: Issue 136

This month, I'll feature the nutrient dense beet and a chilled soup in time for summer.   Spicy Beets   Time: 30 minutes   &b... Continue reading
Recipes: Issue 135

Broccoli with Cream Sauce Time: 5 minutes for sauce; ~15 minutes total   This is quick and easy. It will taste somewhat like the cheese sauc... Continue reading
Recipes: Issue 134

Creme Vichysoisse   Creme Vichysoisse is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is tra... Continue reading
Recipes: Issue 133

Mediterranean Broccoli This is an easy way to add flavor to a simple veggie dish. Time: 5 minutes • 4 cups chopped broccoli Dressi... Continue reading
Recipes: Issue 132

This month, we'll look at a few fall/winter fruit recipes and also take a basic look at cooking lentils. Fruit Salad w/Star Anise Time: 45 minu... Continue reading
Recipes: Issue 131

Pumpkin Marinara This is a unique and seasonal marinara. You can use it over pasta, spaghetti squash, or any meat and veggie dish. Time: 15 min... Continue reading
Recipes: Issue 130

 Sweet Salmon Hash A quick recipe using leftover salmon. This makes a good breakfast, or you can enjoy it at anytime. Time: 20 minutes &... Continue reading
Recipes: Issue 129

Bacon Wrapped Chicken Liver Here's a quick appetizer, perfect for the fall. I have found that many people who normally don't like liver will still ... Continue reading
Recipes: Issue 128

Roasted Salt and Vinegar Sweet Potatoes This is a recipe adapted from a Cook's Illustrated feature. New potatoes were used in the original. Here, I... Continue reading
10 Years of Nutrition

The changing styles of my recipes over the years reflect my changing views on nutrition. I have experimented with a lot of things and have made signif... Continue reading
Showing 1 — 10 of 135
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