Chicken Burrito Bowls are an easy way to stay on the New Year’s healthy eating plan. Taking the leftovers to work, for lunch, is another perk of this recipe.
Brussels Sprout Slaw will look and taste great on your holiday table! You may want to use baby sprouts. Make a day ahead to ease your holiday cooking.
Because you don’t want to throw together an afterthought salad for your Thanksgiving table.
Fresh Brussels sprouts have the nutty flavor of kale and become tender and crunch when shaved. Add sweet roasted squash, walnuts, and pickled shallots, and you have a healthy, multisensory treat. To speed up the prep time, slice the Brussels sprouts in your food processor, using your thinnest slicing disc.
Lemon Orzo Salad is a flavorful side dish to serve with seafood or grilled meats. Add grilled vegetables for a light vegetarian meal. Because it doesn’t require refrigeration this salad is great for potlucks and picnics.
There are so many delicious fresh fruits and vegetables that are in season during August. I love fresh beans and this is a nice summer side salad for barbeques or picnics.
You can use any type of leftover steak in this salad, but for the tastiest results use Grilled & Chilled Flank Steak seasoned with garlic, ground fennel, and thyme.
When it’s hot outside I tend to grill; when I don’t grill I make salads. Summer Pasta Salad is perfect for steamy summer days.
Early summer is all about sweet peas that are best eaten raw in salads.
Pancetta, Zucchini & Parmesan Salad is a beautiful quick side dish that dresses up any meal. It’s so simple, yet full of flavor.
