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Wheat Berries
Wheat berries are often sprouted and used as wheatgrass. When cooked, they make a delicious, chewy, nutty, high fiber grain. In this recipe, Robert Turner dresses up cooked wheat berries enough to make an impressive side salad for a holiday meal or a delicious main dish any time of the year.     More
Acorn squash is a "winter squash." Contrary to their name, winter squashes are grown in summer and fall but they hold up long after the harvest, making them an important winter food. In this dish from Robert Turner, the squash is roasted then stuffed with wild rice and cranberries and topped with feta for an impressive presentation fit for any holiday or special dinner. You can also try this recipe with butternut, buttercup, or other winter squashes.   Serves 4 More
This soup, from Omega’s executive chef Robert Turner, is a great fall and winter dish and is good for a dinner party or lunches during the week. Be careful peeling and cutting up the squash—a sharp vegetable peeler and a sharp, strong knife or cleaver will help. If you don’t have the time or inclination to cut up your own squash, many stores offer pre-cut squash in the produce department. Canned beans are also a  shortcut for this recipe. Serves 6 More
Deviled Eggs
Deviled eggs are a favorite at barbecues and potlucks. Built on a simple basic recipe, there are nearly an infinite number of variations.Here are some favorites from Omega's executive chef Robert Turner to inspire you, along with tips on how to do a create-your-own deviled egg bar. 6 large eggs1/4 cup mayonnaise1 teaspoon Dijon mustard1/8 teaspoon cayenne pepperSalt and pepper, to taste More
Grilled Corn on the Cob
With 90-degree days, mosquito bites, and a constant craving for ice cream or sorbet, it must be summer! It can be hard to cook in summer because an already hot kitchen quickly becomes unbearable when the stove is on, so chef Robert Turner takes us out to the grill. Corn on the cob, which can actually be eaten raw, becomes even more sweet and delicious when grilled. Leave it in the husk to give it an aroma and flavor that it won’t get if the ears are cooked directly on the grill. More
Iced Tea
Tea has been used in refreshers and punches for centuries. Here are some creative iced tea recipes from our friends at Numi Tea. There’s sure to be one you’d like to leisurely sip on a warm afternoon or bring to your next summer barbeque.         More
According to Marc David, the way you navigate your life is the way you navigate your metabolism. The good news is you can change how you live and transform your metabolism starting right now. Metabolism isn’t something you fix. You can measure certain aspects of it, yet metabolism itself is measureless. You can tweak certain parts of it, yet it remains always whole. You can command it to do your bidding, yet it will always answer to a higher source. More
Leslie Cerier
With its bright, sprightly flavors, this recipe from Leslie Cerier is a wonderful springtime dish. To make the sunflower seeds more easily digestible, soak them overnight. Serves 6 to 8 Ingredients 3 3/4 cups water1/2 teaspoon sea salt2 1/2 cups quinoa, rinsed1 cup raw sunflower seeds3/4 cup freshly squeezed lemon juice1/4 cup extra virgin olive oil Directions More
Baby Dandelion Greens Salad
Dandelions. Their yellow flowers are ubiquitous in lawns; some people make wine from them; children make necklaces out of their stems; and we’ve all blown wishes with their fluffy white seed heads. But it’s the nutritional benefits of dandelion leaves that surprises most people and is a great reason to use them in a salad. Higher in beta-carotene than carrots, greater in iron and calcium content than spinach, dandelions also provide a myriad of vitamins: B1, B2, B5, B6, B12, C, E, P, and D, and minerals: biotin, inositol, potassium, phosphorus, magnesium, and zinc. More
Crêpes with Macerated Strawberries
The deep red juiciness of a fresh, ripe strawberry is one of the greatest food pleasures. One way to bring out the natural sweetness and juice of strawberries is to macerate them. Maceration is the process of breaking down or softening food in liquid. The resulting mouthwatering strawberry sauce can be used over ice cream, in strawberry shortcakes, or as a filling for the classic French crêpe, which is easier to make than you might think. Ingredients More

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