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  • Ratatouille

    Ratatouille

    Thursday, August 21 2014 3:14 PM EDT2014-08-21 19:14:39 GMT
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
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    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
  • Roasted Tomatoes Stuffed with Ratatouille

    Roasted Tomatoes Stuffed with Ratatouille

    Roasted Tomatoes Stuffed with Ratatouille

    Wednesday, August 13 2014 6:21 PM EDT2014-08-13 22:21:20 GMT
    4 lg Ripe tomatoes
    Kosher salt
    1 med Red onion, cut crosswise into 1/3-inch slices
    1 med Red bell pepper, stem and seeds removed, cut into flat pieces
    1 med Zucchini, cut lengthwise in 1/3-inch slices
    Extra-virgin olive oil
    Freshly ground black pepper
    2/3 cup Grated mozzarella cheese
    2/3 cup Salami, chopped
    1 tbls Fresh basil, finely chopped
    1 tsp Balsamic vinegar
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    4 lg Ripe tomatoes
    Kosher salt
    1 med Red onion, cut crosswise into 1/3-inch slices
    1 med Red bell pepper, stem and seeds removed, cut into flat pieces
    1 med Zucchini, cut lengthwise in 1/3-inch slices
    Extra-virgin olive oil
    Freshly ground black pepper
    2/3 cup Grated mozzarella cheese
    2/3 cup Salami, chopped
    1 tbls Fresh basil, finely chopped
    1 tsp Balsamic vinegar
    More >>
  • Eye Steak with Chimichurri

    Eye Steak with Chimichurri

    Thursday, August 7 2014 6:06 PM EDT2014-08-07 22:06:55 GMT
    Steaks
    2 ea Rib Eye steaks, about 1 ½” thick and 10-12 oz
    Coarse sea salt
    Freshly ground black pepper
    Smoked paprika
    2 tsp Olive oil

    1. Season the steaks generously with salt and pepper on both sides. Then brush with olive oil. Sprinkle the smoked paprika over the steaks, patting in onto the steaks.
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    Steaks
    2 ea Rib Eye steaks, about 1 ½” thick and 10-12 oz
    Coarse sea salt
    Freshly ground black pepper
    Smoked paprika
    2 tsp Olive oil

    1. Season the steaks generously with salt and pepper on both sides. Then brush with olive oil. Sprinkle the smoked paprika over the steaks, patting in onto the steaks.
    More >>
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