This looks pretty good. I’m planning to try it soon. If you try it first, add your comments about how it turned out.
Eating healthy couldn’t be easier with this homemade salad dressing, not to mention easy on the pocketbook.
Ingredients
Mustard Vinaigrette:

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Directions
3 cups mixed greens, the darker the better (not iceberg)
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for …

Courtesy of Phil Lempert, food industry analyst and editor of SupermarketGuru.com

Here’s an excerpt from his recent article, Keep healthy eating habits on track — and on budget.
The sales of spaghetti and other pastas have increased dramatically since the middle of last year. Pasta is easy to cook and very inexpensive; here are two tips to make it even better.
The first is to buy whole wheat or whole grain pasta. It is higher in fiber, which might help lower your cholesterol, among other benefits, and although whole grain pasta is slightly …

Recipe courtesy of Tyler Florence, Food Network
Ingredients

4 tablespoons butter
1 shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and freshly ground black pepper
6 loosely packed cups baby spinach

Directions
Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 minutes
Yield: 4 servings
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)*
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with …

1 pound broccoli
1/2 cup fresh orange juice
2 shallots, peeled, halved lengthwise and thinly sliced
1 teaspoon basalmic vinegar
1/4 teaspoon red pepper flakes
1. Boil broccoli until tender 12-15 minutes, drain
2. Combine orange juice, shallots, vinegar and pepper flakes.
3. Simmer over medium heat until reduced to 1/4 cup for 3-4 minutes. Spoon over broccoli.