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food pyramid lunch

Rye Nutrition Experts Say USDA’s New Food Pyramid Serves a Plate of Confusion

The pyramid’s visual emphasis on animal protein, full-fat dairy, and fats doesn’t fully align with the written guidelines.
Slow Cooker Baked Spinach and Mushroom Rigatoni Serves 4 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons olive oil 2 cloves garlic, chopped Kosher salt and black pepper ½ pound rigatoni 1 red onion, sliced 1 pound mixed mushrooms (i.e. cremini, button, shitake), trimmed and sliced 2 10-ounce packages of frozen spinach, thawed and squeezed of excess liquid 1 15-ounce container ricotta 8 ounces mozzarella, grated grated Parmesan, for serving Directions Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, & mushrooms. Spread ⅓ of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, ⅓ of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3½ to 4 hours.
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Enjoying Slow Cooker Season

When the temperatures are frigid outside, your slow cooker is your best friend.  
Raspberry Fool with Perfect Sugar Cookies. Photo courtesy Karen Schulz
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A Fool for Love

Raspberry Fool could not be any easier, especially if you cheat and buy adorable Valentine’s cookies to garnish it with rather than baking your own.
Best friends Emily Hau (left) and Poppy Ridd (right) have created a thriving business baking and selling “Brookies.”
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Meet the 9th Grade Best Friends Who Started a Baking Business to Give Back

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Fat Stu’s: A Solution to the Winter Doldrums

The Port Chester joint is one of soon-to-be three locations.
Chicken Pozole (serves 5-7) Ingredients 3 poblano chiles 2 serrano chiles, seeded 6 tomatillos, husked and rinsed ½ medium yellow onion, roughly chopped 8 cloves garlic 4 cups chicken bone broth or stock 2 29-ounce cans white hominy, undrained ¼ - ½ cup fresh cilantro, leaves and stems 1 Tablespoon pepitas (green pumpkin seeds) Pinch of cumin seeds 1½ teaspoon plus 1 Tablespoon vegetable oil Juice of 1 lime 1½ teaspoons kosher salt plus more to taste ½ teaspoon dried Mexican oregano (plain oregano is fine) 2½ pounds boneless, skinless chicken thighs, trimmed of fat Directions Preheat broiler to high. Place poblanos, serranos, and four tomatillos on a baking sheet and put under broiler to blister on one side, approximately six minutes, then flip to let blister for eight minutes on the other side. Remove from oven and set the serranos and tomatillos aside. Place the poblanos in a bowl then seal bowl with plastic wrap and let steam for about 10 minutes. With your fingers, remove the waxy outer skin, stem, and seeds. In a blender, combine onion, garlic, chicken stock, and 2 cups of water, blend until smooth. Pour mixture into a 6-quart Dutch oven. Add hominy and its liquid and set on low heat. Transfer broiled serranos, tomatillos and poblanos to blender. Add remaining 2 unbroiled tomatillos, cilantro, pepitas, cumin, 1½ teaspoons oil, lime juice, 1 teaspoon salt and oregano. Blend until smooth, 20-30 seconds to create a salsa verde. In a large skillet, heat remaining 1 tablespoon oil over medium-low heat. Pour salsa verde into skillet, bring to a simmer and cook, stirring constantly until the salsa slightly darkens in color, approximately eight minutes. Remove from heat. Raise heat of Dutch oven to medium-high and bring soup to a boil. Pour in salsa verde, add chicken thighs, and stir. Cover, reduce heat to low and cook pozole for 90 minutes. Then, with a slotted spoon, remove chicken thighs; use forks to shred the chicken and return to pot. Season with salt to taste. To serve, ladle pozole into bowls, and top with your favorite fixings such as cabbage, radish, avocado, and freshly sliced jalapeno. Sprinkle with sea salt and Mexican oregano, and finish with a squeeze of lime.
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Wellness 2026? Nothing Beats a Homemade Soup

This chicken pozole soup is a new recipe, and a huge hit!
Halibut with Lentils and Tarragon Mustard Sauce Serves 4-6 Ingredients 2 Tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, chopped 1 medium sweet potato (I like purple sweet potatoes), peeled and cut into 1/4-inch pieces 2-¼ cups low-sodium chicken broth or bone broth 1-¼ cup green lentils, rinsed Kosher salt and fresh black pepper for seasoning 4 6-ounce pieces skinless halibut fillet ¼ cup Dijon mustard ¼ cup dry white wine 3 Tablespoons chopped fresh tarragon, divided Directions Heat olive oil in large sauce pan over medium heat. Add the onion and cook, stirring occasionally until soft, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for one minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ tsp each salt and pepper. Meanwhile, preheat oven to 400°F, line a sheet pan with parchment paper and lay out the halibut filets leaving 2 inches of space between each fillet. Brush with olive oil then season with salt and pepper and using 1 tablespoon of the chopped tarragon, sprinkle on top of each fillet. When your lentils are almost done, put the halibut in the oven and take it out when it reaches an internal temperature of 130-135 degrees and let it rest for three minutes. In a small bowl, whisk together mustard, wine and remaining 2 tablespoons of tarragon, season with salt and pepper. Divide the lentils on the plates, lay a halibut fillet on top and drizzle with the sauce.
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An Easy Seasonal Dinner

Some people get intimidated by cooking fish, but simply baking it in the oven is foolproof and the tarragon sauce gives it that extra special something.
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Gifting and Eating Over the Holidays

It will come as no surprise that all things food, tabletop, and kitchen are my favorite gifts to give.
Culture Club: At the Bird Meeting House, Doug Carey taught participants of all ages how to ferment food. Photo by Alison Relyea
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Learning the How and Why of Fermenting Food

Julie Sexton. Photo Alison Rodilosso
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From Corporate America to Cookies: How a Local Baker Realized Her Passion After Retirement

Two years after retiring, and after nearly 30 years in the Greenhaven home she shares with husband Michael, the time was right.

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