Serves 6 This tomato soup is easy to prepare and is easily customized to suit the tastes of your family. The finished soup stores beautifully and tastes even better the second day. If you don’t add the cream you can …
Makes 2 cups This Easy White Bean Dip will become a favorite healthy snack. This white bean dip recipe is vegan and made with just a few ingredients that you likely have on hand in your kitchen. A crowd pleaser. …
Makes 24 fries – Serves 4 These crispy oven fries are fun for kids to make and eat! Ingredients: 2 medium zucchini 1 cup panko bread crumbs 1/4 cup grated parmesan cheese 1 tablespoon olive oil 1/2 teaspoon mixed Italian …
Asparagus is abundant in stores and Farmers Markets in the Spring. the spears in damp paper towels, place in a plastic bag in the refrigerator and serve within a couple of days. Any leftovers are good cold or can be …
Zucchini and tomatoes are abundant in late summer. Combine them to make a delicious entrée or side in less than an hour. To make a complete meal, add one cup of cooked turkey, cooked ground beef or drained lentils to …
Health Benefits: Compared to soft drinks infused water is naturally low in sugar, hydrating, low in calories and naturally refreshing. Peach Blueberry 1 small peach, peeled and chopped 3 tablespoons fresh blueberries juice from 1/4 of a lemon Strawberry Basil …
Rhubarb is one of the best treats of spring and early summer. Makes 2 Cups Enjoy this tangy sauce with roasted or grilled chicken or pork when rhubarb is in season during the early spring. If you’re using frozen rhubarb …
Serves 8 to 10 For centuries, Haudenosaunee people grew squash, beans, and corn together. This is adaptation of recipe by Canadian chef and Cree elder, Bertha Skye — who earned a gold medal at the Culinary Olympics in Frankfurt, Germany …
Taking food Preparation to the next level 1. Have dedicated cutting boards for meat, poultry, and fish. This helps prevent cross-contamination of food. 2. Never wash or rinse poultry in the sink. The only way to kill bacteria is …
This simple, refreshing salad uses ingredients you probably have on hand. It serves four as a side salad — or two as a main dish — and keeps well in the fridge for two or three days. The resting time …
Serves 4. Preparation Time 15 Minutes Ingredients: 3 tbsp. extra virgin olive oil 2 tbsp. freshly squeezed lemon juice 1⁄4 tsp. salt 1⁄8 tsp. freshly cracked pepper 1 can (6-oz or 170 g) tuna, packed in water, drained 2 cups …
This recipe is very versatile; you can add any other vegetables you like. Ingredients: 1 Butternut squash cubed (skin left on) 3 – 4 cups Lyed corn* (1/2 bag) or yellow corn, or hominy (rinsed well) 2 cups cut green …