Carolyn Casner

2 weeks ago | eatingwell.com | Carolyn Casner

2 weeks ago | eatingwell.com | Carolyn Casner

Whisk ¼ cup oil, 2 tablespoons shallot, 2 tablespoons lemon juice, 1½ teaspoons vinegar, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add diced cucumber, halved tomatoes, diced avocado and 3 tablespoons herbs; toss to coat.

3 weeks ago | eatingwell.com | Carolyn Casner

Preheat oven to 375°F. Halve 2 peppers lengthwise; remove and discard seeds. Place the peppers cut-side up in an 8-inch-square microwave-safe dish. Microwave on High until just tender, 2½ to 3 minutes. Pat dry and sprinkle with ½ teaspoon salt. Whisk 4 eggs, 2 tablespoons milk and ¼ teaspoon pepper in a medium bowl. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add ½ cup onion; cook, stirring, until softened and beginning to brown, about 2 minutes.

3 weeks ago | eatingwell.com | Carolyn Casner

Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray. To prepare crumb topping: Combine ¼ cup flour, ¼ cup brown sugar, 1 teaspoon lemon juice and a pinch of salt in a small bowl. Add 1½ tablespoons oil and stir until crumbly. To prepare muffins: Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and ¼ teaspoon salt in a large bowl.

1 month ago | boomermagazine.com | Carolyn Casner

This sheet-pan salmon and asparagus recipe is healthy and simple to make, and a great way to take advantage of spring asparagus season. Use foil on the sheet pan for even easier clean-up, and tweak the toppings for variety. Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this sheet-pan recipe to your rotation. Not only is it healthy and delicious, it is also easy to make and a breeze to clean up.