After our team cranks out health data (calories, fat, cholesterol, etc) for every recipe in the issue, we will ask nutritionist Marissa Lippert to name the best bang for your buck--health wise.
"In the cruciferous vegetable family, brussels sprouts are a great source of phytonutrients, which help protect against cancer," Lippert says of this recipe (from Jenny Rosenstrach and Andy Ward's Providers column). "They're also packed with fiber, folate and vitamins A and C." And here's what makes this dish an easy sell at the family table: "The addition of a little bacon and raisins here amps up the flavor factor. That's the beauty of bacon: just a little gets you a lot of flavor and a balanced, low-calorie dish."
"I'm a big proponent of taking something that's not often viewed as healthful and boosting its nutritional value with delicious, fresh toppings," Lipper says. In this recipe from Sullivan Street Bakery's Jim Lahey, "red onions and brussels sprouts (yes, again) contribute antioxidant and cancer-fighting properties. It's a great example of comfort food that's not bad for you."
"Alain Ducasse's focus on vegetables--respecting them and making them the prominent item in a meal--is spot on." This, among other reasons we shared in our March issue's Good Health column, is why French chefs don't get fat. "This dish blends a variety of nutrient-packed veggies into a light, healthy stew," Lippert explains. "Spices and out-of-the-box vanilla bean add intrigue."