Instant Pot Black Eyed Peas and Greens
1. Place black-eyed peas, onion, celery, carrot, garlic, Creole or Cajun seasoning, and broth in the container of the Instant Pot or pressure cooker....
Orange Poppy Seed Spinach Salad
1. With a sharp knife, peel the oranges, discarding all skin, including the white pith. Slice into wheels about 1/8-inch thick and set aside.
2....
Shrimp Pasta a la Freezer
1. Thaw the shrimp in the fridge overnight, or in a bowl of cool water 20 to 30 minutes before cooking. Remove tails, if...
Haddock Tacos
In a bowl, combine 2 Tbsp lime juice, vinegar, 2 dashes of salt, jalapeño,
and 1 Tbsp oil.
1. Place the fish on a rimmed...
Create Healthy and Heartfelt Food Gifts
Do-it-yourself food gifts are unique expressions of warmth and connection with a personal touch. When crafted with health in mind, they become even more...
YELLOW CURRIED LENTIL SOUP
Place all ingredients into a large pot. Stir well and bring to simmer.
Cook for 35 to 40 minutes until all vegetables are...
Farro and Vegetable Salad with Cranberry Dressing
Dressing:
2 Tbsp fresh or frozen cranberries
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
¼ cup olive oil
¼ tsp salt
1. Set oven to 400°F....
Marinated Mushrooms
1. In a medium bowl, combine the mushrooms, lemon juice, chives, salt, and pepper.
2. Let sit at room temperature for 10 minutes. Drain out...
SRIRACHA SESAME TOFU SANDWICH
1. Preheat oven to 375°F.
2. Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a...
Tomato, Peach, and Basil Salad
1. In a large bowl, combine tomatoes, peaches, basil, olive oil, vinegar, salt, and pepper.
2. Serve immediately.
Per serving: Calories: 71; Total Fat: 4 g;...