Simple roasted cauliflower transformed by the addition of nutty tahini, fresh herbs, garlic and pistachios.
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Kids love assembling these adorable treats for the season.
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If you do the apple slicing, kids can get in on the action and assemble...
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Discover the secrets to selecting and cooking versatile, flavorful, and healthy salmon.
Can't take the heat in the kitchen? No worries, our no-cook recipes have got you covered. From cool pasta salads to creamy, easy-mix pies to seasonal and fresh veggie and fruit tosses, our no-cook recipes offer something for everyone.
Wash, dice, mix 'em together and add a low-fat dressing.
Mix all of the above ingredients, serve with Tostitos Baked Scoops.
To make the crust, mix flour with the salt, and cut in shortening until the dough looks like little peas.Add water, and mix until dough…
shake in shaker cup drink cold
Chop and mix everything in medium bowl EXCEPT avacado. Chill at least 2-3 hours. Add in avacado just before serving to prevent browning of avacado….
To make the dressing, cut and scoop out the avocado putting it into a food processor. Add the remaining ingredients and pulse until blended and…
Put bulgar wheat in a large bowl and cover with boiling water. Let set one hour then drain well. Mix togeather all other ingredients. Stir…
Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
Place all ingredients in blender for a few minutes. That's it! Pour into a chilled glass. This healthy smoothie will stay with you through your…
Add to blender in this order: skim milk pomegranate juice apple juice concentrate frozen berries yogurt cinnamon walnuts Blend until there are no more lumps…
This homemade ice cream juiced up with fresh mango will make your weekend.
Combine chopped or grated cabbage with noodles, sunflower seeds, almonds and onions. Combine dressing ingredients, pour over cabbage, and toss.
Combine the yogurt, salt, cinnamon and walnuts. Mix together well and add the diced apple. Chill and enjoy.
Three types of lettuce lend this salad an unexpected depth of flavor enriched by the mustardy vinaigrette.
Combine everything together and serve. Lasts for days in refrigerator. Good with chips or crackers, or just by itself. Recipe by Sue Woodard
