From “Come Cook with Me” by Dorothy Zehnder (Meredith, $24.99) 1 pound Michigan small navy beans 6 cups water 6 cups water 11/4 cups celery, diced 1/2 cup onions, chopped 1/2 cup green pepper, chopped 1/2 cup Italian dressing (or any oil and vinegar dressing) 1/2 cup vinegar 1/2 cup sugar 1 teaspoon dry mustard … Continue Reading →
Look for bottled balsamic glaze in most specialty markets. To make a balsamic glaze, pour 1 bottle balsamic vinegar in saucepan and bring to a gentle boil, reduce heat simmer until contents reduced by half. Remove from heat, let cool and store in airtight container. Does not need refrigeration. Recipe from Chef Vera Ambrose. 10 … Continue Reading →
Potato Salad With a Twist 2 pounds tiny white new potatoes or fingerling potatoes 1 cup plain low-fat yogurt 1/2 cup sliced green onions 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon cumin seeds (optional) 1/4 teaspoon black pepper 2 medium red, yellow, or green sweet peppers, seeded and cut in bite-size strips 1 … Continue Reading →
Recipe adapted from Bon Appetit 1 medium radicchio head, thinly sliced 1/2 red onion, thinly sliced 1/2 large red bell pepper, thinly sliced 2 large plum tomatoes, seeded, thinly sliced 1 large red jalapeño chili, seeded, minced 2 1/2 tablespoons balsamic vinegar or red wine vinegar 2 tablespoons olive oil 3/4 teaspoon salt 1/2 teaspoon … Continue Reading →
Recipe adapted from Organic Valley. 20 MINUTES 10 minutes to make 10 minutes to cook 1 pound arugula and baby spinach leaves, washed and patted dry 1/2 pound … Continue Reading →