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1 min read
Pomegranate & Pistachio Salad
Adapted from Kate Sherwood, The Healthy Cook, cspinet.org From: Susan Burke March Prep time: 10 minutes Serving Size – 2 cups. Serves 4...
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2 min read
Cool Beans Salad
Cool Beans Salad adapted from Inspired Taste Susan Burke March sburkerd@gmail.com WhatsApp +34 651 858463 It’s hotter than Hades these...
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2 min read
Roasted Sweet Potato & Black Bean Salad
From Susan Burke March sburkerd@gmail.com Sweet potatoes are satisfying and packed with vitamin C, beta carotene, potassium, and fiber....
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2 min read
Versatile Veggie Frittata
Susan March Prep time & cooking time: 15 minute prep + 15 minutes bake One frittata serves 4 people What’s the difference between a...
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1 min read
White Bean Soup with Vegetables
By Chef Amanda Cushman Serves 6-8 Ingredients 2 cans cannelini beans, drained and rinsed 3 cups vegetable or chicken broth 2 Tablespoons...
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1 min read
White Bean Soup with Vegetables
By Chef Amanda Cushman Serves 6-8 Ingredients 2 cans cannelini beans, drained and rinsed 3 cups vegetable or chicken broth 2 Tablespoons...
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1 min read
Apple Onion Casserole
Apple Onion Casserole By Sandra Molyneaux Serves 6 This dish goes nicely with pork or sausages as a main meat. Feel free to vary the...
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1 min read
Asparagus Cheese Tart
Serves 4 By Chef Amanda Cushman Ingredients Flour for rolling out dough 1 sheet frozen puff pastry 1 cup grated parmesan 1 cup grated...
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1 min read
Cardamom Carrots
- From Cindy Roberts, Taste of Home Ingredients 2 pounds carrots, cut into 2-inch julienne strips 1 teaspoon salt 1/8 - 1/4 cup butter...
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2 min read
Steamed Cabbage with Red Pepper
- from Jane Buck, adapted from the original in Time Life’s Fresh Ways With Vegetables Serves 6 This is one of the most unusual side...
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