Best SRP Recipes of 2013

A hard choice but here they are—our staff favorites from Chef Briana’s 2013 menu.  For a healthy and delicious new year, add these keepers to your repertoire—and don’t forget to mix it up a bit with our upcoming 2014 recipes.

Shiitake Vegetable Soup — No one wants to start the new year with a cold! Shiitake mushrooms have long been praised for their medicinal properties, which makes this not just an excellent soup, but also an excellent way to boost your immune system through these cold winter months.

Seafood in Saffron Broth with Baby Potatoes — Don’t let the fancy name fool you! This abundantly nutritious soup is a snap to make, and the savory broth will keep you warm and full.

Sausage Egg Cups with Kale and Cheese — Just as perfect for brunch and breakfast as it is for leftovers to snack on, this recipe gives you all the protein and vitamins you need to start the day in one tasty little egg cup.

Tomato Ricotta Tart with Grain-Free Flax Crust — Wait a second! A gluten-free, grain-free, and low carb tart? Amazing! This is sure to be a hit with just about anyone, from the in-laws to the pickiest of children to the severely allergic.

Black Forest Cake Revamped — We’re all about health, but you’ve got to treat yourself. This recipe for Black Forest Cake, which avoids refined sugars and toxic chemical sweeteners alike, is a true crowd-pleaser that you’ll keep in your cookbook for years to come.

Want more? Just surf What’s Cooking at SRP to check out all our other brag-worthy dishes. Which one will you make tonight?

And get ready for even more fresh and flavorful foods, as well as educational ideas for improving health, coming your way soon. It’s all just more of what you’ve come to expect from Selene River Press.

Heather Wilkinson

Heather Wilkinson is the Archives Editor for Selene River Press.

Related Topics

healthy recipes | whole food nutrition | whole food recipes

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