Jon Ashton, Parade Magazine

Jon Ashton

Parade Magazine

Chicago, IL, United States

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Recent:
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Past:
  • Parade Magazine

Past articles by Jon:

This Vitamin C-Packed Homemade OJ Granola Is Perfect for Busy Mornings

In this week’s Keep It Simple video, Parade chef Jon Ashton shares his recipe for Homemade OJ Granola, a vitamin C-packed snack studded with oatmeal, pecans, walnuts and your choice of dried fruits. → Read More

Mmm-Mmm! Start Your Day Right With These High-Protein Waffles With Maple-Orange Sauce

In this week's Keep It Simple video, Parade chef Jon Ashton shares his recipe for High-Protein Waffles With Maple-Orange Sauce. Packed with oats and hemp seed, these waffles will fill you up, and the bright Maple-Orange Sauce will give your immune system a boost too. → Read More

National Corn Fritter Day Is Here and We've Got the Perfect Recipe to Celebrate

A bag of frozen corn gets star treatment in these gotta-have-another corn fritters. And whether it’s July 16th (AKA National Corn Fritter Day) or not, we have a feeling you’re going to want to make a lot more of these once you try one bite. Corn is great served all ways—cornbread, corn salad, corn hash, [...] → Read More

Start Your Day Off Right With Coconut Créme Brûlée Overnight Oats

Sprinkling these overnights with a layer of sugar and popping them under the broiler adds an extra-special touch to this easy breakfast. Related: Jon Ashton’s Overnight Vanilla Oats With Mango → Read More

Enjoy Your Breakfast With Almond Apple Blueberry Overnight Oats by Jon Ashton

With these overnight oats, you can make your breakfast ahead of time and jump-start your morning! Related: Jon Ashton’s Coconut Créme Brûlée Overnight Oats → Read More

This Grilled Broccoli Sandwich With Poached Egg Is Perfect for the Hottest Days of Summer

If you’re struggling to find the energy to tackle your daily tasks during the dog days of summer, try this protein-packed sandwich that’s sure to rejuvenate you on the hottest of days. Basil adds freshness to this jazzed-up version of a classic poached egg sandwich recipe. Broccoli gives just the right boost of fiber, and [...] → Read More

One-Pot Turmeric Chicken & Rice

Bright yellow turmeric brings more than color and earthy flavor to this chicken and rice one-pot meal from Parade chef Jon Ashton. The root, sold dried and ground in the spice aisle, delivers a host of health benefits, improving digestion, easing arthritis pain and promoting brain health. Whisk it into scrambled eggs, blend it in [...] → Read More

Curried Cauliflower and Quinoa 'Meatballs'

Cauliflower boosts the vegetable quotient in these vegetarian “meatballs,” while quinoa adds fiber and protein. Look for riced cauliflower in the supermarket produce or freezer section, or pulse fresh cauliflower florets in a food processor. Chilling the mixture and freezing the helps them keep their shape as they cook. → Read More

Cannellini Bean 'Meatballs' with Marinara

Almond flour lends flavor and a touch of heart-healthy fat to these meatless “meatballs.” Be sure to use marinara without added sugar and lots of sodium. → Read More

Oatmeal Protein Pancakes

These gluten-free pancakes are packed with protein and fiber for a breakfast that will power you through the morning. You can change up the fruit and nuts for the garnish however you like. → Read More

Jon Ashton's Red Velvet and Peppermint Whoopie Pies

Here’s a festive spin on classic whoopie pies. → Read More

Creamy Spiced Chicken

The next time you roast a chicken, consider adding an extra one to the oven. With the leftovers, you can make this creamy dish from Parade Chef Jon Ashton. Nicely spiced and with a rich broth, it’s a stew that’s delicious over rice. If you don’t have leftover chicken, just buy a rotisserie chicken—a 3 [...] → Read More

Orange and Cranberry Scones

Parade Chef Jon Ashton has a neat trick to keep your scones light and flaky. Grating cold butter with a box grater results in pockets of fat in the dough that gives it lift and keeps it from being heavy. Orange zest and dried cranberries add tart sweetness. → Read More

Roasted Brussels Sprouts with Lemon and Parmesan

Parade Chef Jon Ashton likes to roasting Brussels sprouts to bring out their nutty sweetness. In this recipe, he adds a hit of lemon zest and cheese before serving for a simple, yet delicious, side dish. → Read More

Hot Turkey Croissant Sandwiches with Sweet Potato and Harvarti

One of the joys of Thanksgiving dinner is knowing there will be leftovers. Here, I fill a buttery croissant with all the best food from your Thanksgiving feast for a truly memorable sandwich. Havarti is a creamy Danish-style cheese that you can find in most supermarkets; Monterey Jack is a good substitute. → Read More

Maple Glazed Pork Tenderloin

A pork tenderloin cooks fast and this easy marinade from Parade Chef Jon Ashton keeps the meat juicy. Pork tenderloins vary in size from 3/4 to 1 1/2 lb—just look for 2 tenderloins that are roughly the same size so they’ll be cooked through at the same time. → Read More

Caribbean Banana Jam

This simple jam is delicious on toast or in place of traditional berry jam on a PB&J sandwich. → Read More

Bananas Foster Bread Pudding

You’ll need a jumbo six-muffin tin (like this one) to make this decadent dessert. → Read More

Hearty Turkey Chili

This warming chili from Parade Chef Jon Ashton is just the thing for cooler fall nights, tailgating or even pre-trick-or-treating. Grated carrots add a touch of sweetness that’s a perfect complement to the spices. If you wish, add some heat with a dash of cayenne pepper or hot sauce. → Read More

Jamaican Butternut Squash Soup

Allspice has a flavor that’s a mixture of nutmeg, cloves and cinnamon. But it’s not just for desserts, as shown by Parade Chef Jon Ashton’s soup recipe, below. The warm flavor is a perfect match for butternut squash, which turns thick and creamy when pureed in a blender. → Read More