Chipotle Chicken Mango Salad
Saturday, October 6, 2018, 8:00am
Sprinkle both sides of the chicken with the ground chipotle, cumin, cayenne and salt.
Heirloom Tomato and Herb Salad
Saturday, September 29, 2018, 8:00am
Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole.
Southwestern Tofu Scramble
Saturday, September 22, 2018, 8:00am
Heat 1½ teaspoons oil in a large non-stick skillet over medium heat. Add tofu, chili powder, cumin and ¼ teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
Mary's B.L.E.A.T. Salad
Saturday, September 15, 2018, 8:00am
Heat oven to 350 degrees and place 1/4 lb of bacon in strips to bake on a foil-covered cookie tray. Bake 20 minutes or so until cooked to your liking and dry on paper towels. Break into pieces.
Miriam's Lentils
Saturday, September 14, 2019, 8:00am
Dice and fry 2 or 3 cooking onions
Summer Squash with Basil and Garlic
Saturday, August 25, 2018, 8:00am
Using a spiralizer, shred the squash into long strands. Alternatively, draw a julienne peeler down over the squash, making spaghetti-like strands.
Savory Bean & Spinach Soup
Saturday, September 21, 2019, 8:00am
In a 3½ or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
Chickpea Curry
Saturday, August 11, 2018, 8:00am
Pulse Serrano pepper, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
Squash Curry With Red Lentils
Saturday, September 28, 2019, 8:00am
Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes.
Strawberry Cobb Salad
Saturday, August 3, 2019, 8:00am
Preheat oven to 350°. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side.
Salmon and Black Bean Tostadas
Saturday, June 16, 2018, 8:00am
Preheat oven to 375°F. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Malaysian Potato Salad
Saturday, June 1, 2019, 8:00am
Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
Mediterranean Portabella Burgers
Friday, May 25, 2018, 8:00am
Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portabellas and then on one side of each slice of bread.
Mediterranean Rice Noodle Bowl
Saturday, April 21, 2018, 8:00am
Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
Salmon Teriyaki
Saturday, April 7, 2018, 8:00am
In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.
Chipotle & Sweet Potato Chowder
Saturday, March 31, 2018, 8:00am
Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet.
