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Kate Sherwood

Kate Sherwood

Kate Sherwood is the culinary director and executive chef for® and Center for Science in the Public Interest (CSPI) in Washington, D.C. Trained at the Culinary Institute of America, Kate has been a freelance food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart, where she worked with many television chefs, including Bobby Flay, Emeril Lagasse, Rachel Ray, Giada de Laurentis, and Alton Brown. Prior to joining CSPI and®, Kate worked as a researcher for Dan Barber at Stone Barns Center for Food & Agriculture, where she focused on sustainable food systems.

Article Index

5 Healthy Recipes to Use Up Lemons

Fresh lemon juice makes the vegetables in these recipes sparkle. Any of them could be a main course, but also makes a great side dish. Just serve with a tossed salad and some quickly sautéed fish or grilled chicken. And we could all use some recipes to use up lemons before they go bad.

Do you need another reason to bookmark these? Fruits and vegetables are rich in citrates, which help prevent calcium oxalate stones (the most common type of kidney stones).

In general, drinking more fluids helps. Coffee and citrus juices (like low-sugar lemonade) are especially good, with one exception: people who drink grapefruit juice have a higher risk of kidney stones. So think of these as not just recipes to use up lemons hanging out in your kitchen, but a little splash of health.   Read More

How to Prepare a Roasted Summer Vegetable Salad

With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!

3 bell peppers, quartered lengthwise
½ lb. small zucchini, cut into ½-inch rounds
½ lb. baby eggplant, cut into ½ inch thick rounds
1 bunch scallions
3 Tbs. extra-virgin olive oil
1 cup fresh basil leaves, chopped
4 cups baby arugula, chopped
2 Tbs. aged balsamic vinegar
¼ tsp. kosher salt
Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.
  Read More

Lentil and Grain Salad

This is one of my favorite solutions to “what’s for lunch?” Toss cooked lentils and whole grain with some shredded or chopped vegetables, a bit of fresh or dried fruit,   Read More

Chipotle Chicken Lettuce Wraps

Not a fan of finger food? Arrange the lettuce on four plates, top with the chicken, and garnish with the scallions and chips.

Total time to prepare: 20 minutes

Serves: 4


1¼ lbs. boneless, skinless chicken   Read More

Herbed Chicken Salad

Happy Wednesday! Try this quick and healthy salad recipe for a perfect midweek pick-me-up.

You can use leftover grilled or roasted chicken, or try crab or shrimp instead. If you use jarred roasted peppers   Read More

Three Healthy Tofu Recipes That Will Make You Happy

Don’t know what to do with tofu? Treat it like chicken breast—a neutral canvas waiting to be painted with your favorite flavors. You can sauté, bake, or roast it with any sauce or marinade you like. Here are a few healthy tofu recipes to get you started. Water-packed, refrigerated tofu works best.

Tofu with roasted veggies

You can use any type of mushroom or a combination of your favorites.
  Read More

Bean Salads That Will Excite You

Chop, whisk, toss—it’s as easy as that. You can have any of these amazing bean salads for summer dinner on the table in 10 minutes flat. And you never have to turn on the burner.

Tropical Black Beans


2 Tbs. fresh lime juice
1 Tbs. extra-virgin olive oil
1⁄4 tsp. kosher salt
  Read More

6 Healthy and Hearty Legume Recipes You’ll Love

Fiber, phytochemicals, potassium, protein, iron. You want another reason to eat lentils? How about a quick-cooking palette on which to splash the most delectable flavors imaginable? These three hearty legume recipes are all that, and more.
In a large heavy-bottomed saucepan, bring the lentils and water to a boil. Cover, reduce the heat to low, and simmer for about 5 minutes. Add the cilantro, leeks, and ginger. Cover and continue cooking for 3 minutes.

Stir in the carrots, zucchini, red pepper, raisins, spices, and oil. Cook for 3 minutes, covered.

Fiber, phytochemicals, potassium, protein, iron. You want another reason to eat lentils? How about a quick-cooking palette on which to splash the most delectable flavors imaginable? These hearty legume recipes are all that, and more.   Read More

How to Cook Chickpeas (Or Eat Them Out of the Can)

Chickpeas, also known as garbanzo beans, were originally cultivated in the Middle East and Mediterranean regions. This legume is one of the oldest domesticated crops in history.

To this day, chickpeas are a staple food of those cuisines, as well as Indian cuisine.

You may have come across them in dahl or hummus, and deliciously spiced Tunisian and Moroccan tagine meals turn chickpeas into a gastronomic delicacy. Chickpeas have a nutty flavor, but easily accommodate a variety of herbs and spices.   Read More

Easy Healthy Salad Recipes That Won’t Leave You Hungry

Salad and spring. Even the words sound great together. Now try salad and supper. Even better. Because salad for supper is an excellent healthy choice, especially as we enter summer. And what better way to get a huge helping of leafy greens and some protein at the same time?

Here are three easy healthy salad recipes that fit the bill brilliantly. They’re scrumptious, and with enough protein to be the center of your meal.   Read More

Healthy Recipes: Mushroom Fried Rice

Wipe the mushrooms off with a paper towel. Don’t wash them.

Total time to prepare: 30 minutes

2 tsp. + 1 Tbs. reduced-sodium soy sauce
1 Tbs. balsamic vinegar
2 cloves garlic, minced
2   Read More

Notice: Content at this site is not intended to provide medical advice, which should be obtained from a qualified health professional. Any products evaluated or sources cited may contain information that is now outdated. Readers should check product labels to ensure any nutrient content has not changed since our review and still meets the criteria established by

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