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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