Chicken Soupby Judy Bart Kancigor

Born from the kitchen of a large Jewish family, this recipe is not only perfect for Passover but also for those cold days when you are not quite feeling so hot.

This is the one you’re dreaming about. They don’t call it Jewish penicillin for nothing.

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Salmon Stew with Corn and Quinoaby Judith Finlayson

The queen of the slow cooker shares a recipe that calls for all the ingredients that will have you feeling better in no time.

Quinoa, which is nearly a complete protein, is one of the healthiest whole grains around. Gluten-free, easy to digest, and high in magnesium and iron, it’s great on its own. But pair quinoa with salmon, a great way to get all those healthy omega-3 fatty acids, and you’ve got a power dinner. With the addition of licorice-flavored Pernod, this dish has a uniquely sophisticated flavor.

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White Winter Vegetables Baked in Creamby Deborah Madison

Vegetables will never taste the same after a taste of this recipe, from a four-time James Beard Award winner.

Fennel, cauliflower, and kohlrabi are all root vegetables high in Vitamin C—which means you should be eating them in bulk this season. But if you need a proverbial spoonful of sugar to help the medicine go down, bake those healthy veggies in cream to make everything sweet, delicious, and rich.

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Fennel, Watercress, and Orange Salad with Citrus Vinaigretteby Art Smith

From the backyard garden of this Chicago-based chef comes a salad sure to help fill that daily dose of vitamins and nutrients.

When you think about healing foods, delicate flavors and sophisticated presentation are often low on the list of priorities. This dish magically combines company-worthy presentation with all the health benefits of its ingredients. Fennel has been used medicinally for years, and pairs beautifully with oranges, the classic Vitamin C source.

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Carrot and Pineapple Cake by Antony Worrall Thompson

One of the sweetest ways to get healthy is with this healthful dessert recipe—and it tastes great!

Google the words “healthy dessert” and you will surely be disappointed (how much carob can one person eat?). This dessert manages to sound healthy, actually be healthy, and not taste “healthy.” Carrots contain more carotene—which the body converts to Vitamin A—than any other vegetable or fruit, and are also an excellent source of Vitamins B and C. Have your health and eat cake, too.

Click here for the recipe.

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