From EatingWell: August/September 2006 Tuna or or chicken salad would be a tasty filling for plum tomatoes as well. Let the kids spoon the chicken salad in the tomatoes for some kitchen and family fun!
From EatingWell: January/February 2009 This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.
From EatingWell: September/October 2009 This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn’t taste watered down. Sometimes heating beans slightly makes it easier to […]
Chicken meets herb-flavored beans in a rustic, Italian-influenced dish. Serves 4| Hands-On Time: 10m| Total Time: 50m
Quinoa cooks like a grain, but it’s actually a mild-tasting plant-based protein that pairs well with strong-flavored vegetables. Serves 4| Hands-On Time: 20m| Total Time: 55m
Depending on how many you’re feeding.. I always go for more so we have left overs.
Coconut Balls: Gluten-free, nut free and vegan From The Kitchn on Yummly.com: If you’re a raw food person (or cooking for one), you can also use this recipe; substitute raw agave or yacon syrup for the maple syrup and make sure to use certified raw ingredients or process your own coconut milk, for example.
Recipe from Kalyn’s Kitchen: “If you’re going to be cooking Corned Beef and Cabbage for St. Patrick’s Day, I recommend cooking the cabbage this way and serving it with the corned beef.” Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.