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Watermelon Fruit Pizza

  • ½ cup low-fat plain yogurt

  • 1 teaspoon honey

  • ¼ teaspoon vanilla extract

  • 2 large round slices watermelon (about 1 inch thick), cut from the center of the melon

  • ⅔ cup sliced strawberries or redberries

  • ½ cup halved blackberries

  • 2 tablespoons torn fresh mint leaves

  1. Combine yogurt, honey, and vanilla in a small bowl.

  2. Spread 1/4 cup yogurt mixture over each slice of watermelon. Cut each slice into 8 wedges. Top with strawberries, blackberries and mint.


Healthy Stuffed Mushrooms

  • Cooking spray

  • 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)

  • 1 tablespoon olive oil

  • 1 tablespoon chopped garlic

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided

  • 4 ounces 1/3-less-fat cream cheese

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh thyme

  • 1 ounce Parmesan cheese, grated (about 1/4 cup), divided

  1. Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.

  2. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat and stir until combined.

  3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.

  4. Bake in the oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

No-Bake Mason Jar Strawberry Cheesecakes


To make ahead: Refrigerate cheesecakes for up to 2 days.

Equipment: Ten 4-oz. mason jars

  • 1 ¼ cups strawberries, hulled and diced

  • 2 tablespoons plus 6 tablespoons honey, divided

  • ½ cup half-and-half

  • 1 ¼ teaspoons unflavored gelatin

  • 2 teaspoons vanilla extract

  • ⅔ cup graham cracker crumbs

  • 2 tablespoons melted butter

  • 1 (8 ounce) package reduced-fat cream cheese, softened

  • ½ cup low-fat plain Greek yogurt

  1. Stir strawberries and 2 tablespoons honey together in a small saucepan. Bring to a simmer over medium heat, stirring often. Cook until the berries are juicy and broken down and the mixture resembles rustic jam, about 10 minutes. Set aside.

  2. Meanwhile, pour half-and-half into a saucepan. Sprinkle gelatin over the half-and-half and let stand until the gelatin is softened, 5 minutes. Place the saucepan over low heat. Stir until the mixture is steaming hot and the gelatin melts into the cream. Remove from the heat and stir in vanilla.

  3. Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened. Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.

  4. Beat cream cheese and the remaining 6 tablespoons honey with an electric mixer in a large bowl. Add yogurt and beat to combine. Scrape the sides of the bowl and add the gelatin mixture; beat until smooth. Using a silicone spatula, mix in 1/3 cup of the strawberry mixture. Spoon the cream cheese mixture into the jars, dividing evenly. Top each cheesecake with a heaping 1/4 teaspoon of the remaining strawberry mixture.

  5. Refrigerate the cheesecakes until set, at least 2 hours.


Crock Pot Teriyaki Chicken 

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2/3 cup low-sodium soy sauce

  • 3 tablespoons rice vinegar

  • 3 tablespoons honey 

  • 3 tablespoons brown sugar

  • 1 clove garlic minced

  • 1 tablespoon minced fresh ginger

  • 2 tablespoons water

  • 1 tablespoon cornstarch

  • Toasted sesame seeds for serving

  • Chopped green onions for serving

  • Prepared brown rice, quinoa, or other whole grain, for serving

  • TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.

  • TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.

  • TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

  1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.

  2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.

  3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.

  4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.

  5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Chopped Power Salad with Chicken

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons lemon juice

  • 1 clove garlic, grated

  • ½ teaspoon dried oregano

  • ½ teaspoon sugar

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 4 cups torn green-leaf lettuce

  • 4 cups baby spinach

  • 2 cups shredded cooked chicken

  • 1 cup halved grape tomatoes

  • 1 cup halved and sliced cucumber

  • ½ cup slivered red onion

  • ⅓ cup sliced pepperoncini

  • ⅓ cup crumbled feta cheese

  • 2 tablespoons toasted unsalted sunflower seeds

  1. Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.

  2. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.


Spring Pea Pesto Pasta Salad

  • 1 lb. small pasta shells

  • 1 (16-oz.) bag frozen peas, steamed and divided

  • 2 cloves garlic, peeled and smashed

  • 1 1/4 c. fresh basil, lightly packed

  • 1/2 c. flat-leaf parsley, leaves and stems, lightly packed

  • 1/2 c. freshly grated parmesan cheese, divided

  • 2 tbsp. lemon zest (from about 2 lemons), divided

  • 1/4 c. freshly squeezed lemon juice (from about 2 lemons), divided

  • 1/4 c. plus 2 tbsp. extra virgin olive oil, plus more for drizzling

  • Kosher salt, to taste

  • Ground black pepper, to taste

  • 6 slices prosciutto (about 2 oz.)

  • 1/2 c. panko breadcrumbs

  • 3 c. baby arugula, lightly packed

  • 1 c. mozzarella pearls

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than the package directions. Drain, reserving 1/2 cup pasta water. Transfer the pasta to a large bowl and set aside to cool.

  2. 2In a food processor, combine 1 1/4 cup peas with the garlic, basil, parsley, 1/4 cup parmesan cheese, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Pulse until the pesto begins to come together. Scrape down the sides of the bowl with a rubber spatula. Slowly stream in 1/4 cup olive oil with the food processor running until the pesto is smooth. Season with salt and pepper, then transfer the pesto to the bowl of cooled pasta. Toss the pasta and pesto together, adding the reserved pasta water, 1 to 2 tablespoons at a time, if necessary to thin the sauce. 

  3. 3In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Working in batches, if necessary, arrange the prosciutto in an even layer and cook, turning occasionally, until crisp, 6 to 8 minutes. Remove from the pan, and transfer to a plate lined with paper towels to drain. Add the panko breadcrumbs to the pan, along with another drizzle of olive oil if the pan seems dry. Cook, stirring often, until lightly golden and toasted, 3 to 5 minutes. Transfer to a small bowl. To the breadcrumbs, add 1 teaspoon of lemon zest and the remaining 1/4 cup of parmesan cheese. Stir and set aside.

  4. 4Roughly chop the crispy prosciutto and add half to the bowl of pasta. Add the remaining peas, arugula, and mozzarella, along with the remaining 2 teaspoons of lemon zest, remaining 2 tablespoons of lemon juice, and a good drizzle of olive oil; stir together. Taste and adjust the seasoning as necessary, then serve the pasta salad sprinkled with the lemon-parmesan breadcrumbs and remaining crispy prosciutto.

Slow-Cooker Chicken Tortilla Soup Cook

  • 1 lb. boneless skinless chicken breasts

  • 1 (15-oz.) can black beans, rinsed

  • 1 c. frozen corn

  • 2 bell peppers, chopped

  • 1 white onion, chopped

  • 1 (15-oz.) can fire-roasted tomatoes

  • 1/4 c. freshly chopped cilantro, plus more for garnish

  • 3 cloves garlic, minced

  • 1 tbsp. ground cumin

  • 1 tbsp. chili powder

  • 1 tsp. kosher salt

  • 2 c. low-sodium chicken broth

  • 1 c. shredded Monterey jack

  • 1 tbsp. extra-virgin olive oil

  • 3 small corn tortillas, cut into strips

  • Sliced avocado, for serving

  • Sour cream, for serving

  • Lime wedges, for serving

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Slow-Cooker Creamy Lemon Herb Chicken

  • 1 1/2 lb. skinless, boneless chicken breasts (about 4)

  • Kosher salt

  • Freshly ground black pepper

  • 4 tbsp. (1/2 stick) unsalted butter

  • 1 1/2 c. low-sodium chicken stock

  • 1 shallot, finely chopped

  • 4 cloves garlic, finely chopped

  • 3 thyme sprigs

  • 1 rosemary sprig

  • 2 tbsp. water

  • 2 tsp. cornstarch

  • 1/2 c. heavy cream

  • 2 tsp. finely grated lemon zest

  • 2 tbsp. fresh lemon juice 

  • Chopped fresh parsley, for serving



  • Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken. 

  • Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Discard herb stems. 

  • During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.

  • Divide chicken and sauce among plates. Top with parsley.

Fruit Salad with Grapefruit-Vanilla Syrup


  • 1/2 c. sugar

  • Zest and juice of 1 pink or red grapefruit 

  • 1/2 vanilla bean


  • 3 pink or red grapefruits

  • 1 qt. strawberries, hulled and halved

  • 4 c. red grapes, halved

  • 1 pt. raspberries

  • 1/4 c. thinly sliced fresh mint

  1. For the syrup: Combine the sugar, ½ cup water, the grapefruit zest and juice and vanilla bean in a small saucepan over medium heat and stir. Bring to a boil, stirring to dissolve the sugar, then reduce the heat to low and simmer for 6 to 8 minutes to thicken slightly. Set aside to cool.

  2. For the fruit: Cut the ends off the grapefruits. One at a time, put a grapefruit cut-side down on your work surface and peel with a sharp knife, removing the white pith, too. Cut out the segments, leaving the membrane behind, and add the segments to a large bowl. Add the strawberries and grapes. Remove the vanilla bean from the syrup, then pour the syrup over the fruit and toss. Chill until ready to serve or overnight.

  3. Just before serving, add the raspberries and mint to the salad and toss gently. Serve in individual cups.


Baked Apples

  • 6 tbsp. unsalted butter, diced and softened

  • 1/2 c. old fashioned oats

  • 6 tbsp. light brown sugar

  • 1/4 c. dried cranberries

  • 1 tsp. cinnamon

  • 1/4 tsp. kosher salt

  • 4 medium honeycrisp or cortlandt apples

  • 1/4 c. apple cider

  • 2 tbsp. honey

  • Ice cream, for serving

  1. Preheat the oven to 375°. Combine the butter, oats, sugar, cranberries, cinnamon, and salt with your fingertips in a medium bowl until well combined. Set aside.

  2. Using a paring knife, cut out the core and stem of each apple, leaving the bottom about 1/2-inch of the apple intact. Using a small spoon or grapefruit spoon, scoop out any remaining core and seeds to form about a 3 tablespoons cavity in each apple. Stuff each apple with an equal amount of the oat mixture.

  3. Pour the apple cider and honey into the bottom of a pie plate; whisk to combine. Arrange the apples, crumb side up, in the pie plate. Bake until the apples are tender when pierced with a fork, 30 to 40 minutes, basting the sides of the apples (avoiding oat filling) every 15 minutes with apple cider mixture from the bottom of the pie plate. Serve warm with big scoops of ice cream.

Strawberry Oatmeal Bars       

Ingredients: For Vanilla Glaze
  • 1 cup old-fashioned rolled oats gluten free if needed.

  • 3/4 cup white whole wheat flour or substitute all-purpose flour 

  • 1/3 cup light brown sugar

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon kosher salt

  • 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)

  •  2 cups small-diced strawberries

  • 1 teaspoon cornstarch

  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon

  • 1 tablespoon granulated sugar

  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line baking pan with parchment paper.

  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.


Crispy Brie-Stuffed Mushrooms

  • 2 lb.  baby bella mushrooms, stemmed

  • 6 tbsp. salted butter, melted

  • 8 oz. brie cheese, cut into bite-size chunks

  • 2/3 c. panko breadcrumbs

  • 1/2 c. fresh parsley, chopped

  • 2 garlic cloves, minced

  • 1/2 tsp. kosher salt

  • Black pepper, to taste

  1. Preheat the oven to 375 ̊. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.

  2. Mix the panko, parsley, garlic, salt and pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.

  3. Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve straight out of the oven or at room temperature a little bit later.

Tuscan White Bean Soup

  • 1 medium white onion, diced

  • 3 carrots, sliced

  • 4 stalks celery, sliced

  • 3 cloves garlic, sliced

  • 4 cups chopped kale

  • 14 oz canned diced tomatoes

  • 2 cans white beans

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 6 cups vegetable stock

  1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.

  2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.

  3. Serve hot.


Thai Green Curry

  • 2 lb bone-in, skin-on chicken thighs

  • 2 tablespoons thai green curry paste, add more depending on how spicy you like it

  • 2 tablespoons soy sauce

  • 3 cups red bell pepper, sliced

  • ½ cup green beans, topped and tailed

  • 1 red chili, chopped and deseeded

  • 15 oz coconut milk, 1 can

  1. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.

  2. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.

  3. Cook on high for 2.5 hours.

  4. Stir in the peppers, green beans, chilli, and coconut milk.

  5. Cook for a further 30 minutes.

  6. Serve over rice.

Spinach-Strawberry Salad with Feta & Walnuts

  • 1 ½ tablespoons extra-virgin olive oil

  • 1 tablespoon best-quality balsamic vinegar

  • 2 teaspoons finely chopped shallot

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 6 cups baby spinach

  • 1 cup sliced strawberries

  • ¼ cup crumbled feta cheese

  • ¼ cup toasted chopped walnuts

  1. Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Let stand for 5 to 10 minutes to allow shallots to soften and mellow a bit.

  2. Add spinach, strawberries, feta and walnuts to the bowl and toss to coat with the dressing.


Grilled Peaches

  • 6 fresh, ripe peaches

  • 1/3 c. maple syrup, divided, plus more for serving

  • 2 tbsp. oil or butter

  • 1/2 c. pecans, toasted and chopped, optional

  • Ice cream or greek yogurt, to serve

  1. Halve the peaches and remove the pit. Brush the cut sides of the peaches with about half of the maple syrup.

  2. For the grill: Preheat a grill (charcoal or gas) to medium-low heat (300°F to 350°F). Oil the grill grates. Place the cut side of the peaches directly on the grill grates. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down. 

  3. Alternatively cook in a grill pan: Heat a large grill pan over medium-low heat. Smear butter on the grill pan. Once it's melted, place the cut side of the peaches in the grill pan, in a single layer. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down. 

  4. Remove the peaches when they're slightly soft but not mushy and have great grill marks. With a pair of tongs, transfer to a serving plate. 

  5. Brush a the remaining maple syrup over the tops. Serve them over ice cream or greek yogurt. Sprinkle with pecans and drizzle on more maple syrup, if you like. 

Baked Broccoli-Cheddar Quinoa Bites

  • ½ cup quinoa

  • ⅛ teaspoon salt plus 1/4 teaspoon, divided

  • ¾ cup finely chopped broccoli

  • ¾ cup shredded Cheddar cheese

  • ½ teaspoon baking powder

  • ½ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon ground pepper

  • 1 large egg, lightly beaten

  • Cooking spray

  1. Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.

  2. Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.

  3. Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.

  4. Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.

  5. Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.


Burrata Salad

  • 1/2 c. olive oil

  • 4 garlic cloves, peeled and smashed

  • 1 1/2 tbsp. balsamic glaze, plus more for drizzling

  • 1/2 tsp. kosher salt, plus more to taste

  • 1/4 tsp. freshly ground black pepper, plus more to taste

  • 2 pt. multicolored grape tomatoes, cut in half

  • 1 shallot, thinly sliced

  • 2 c. loosely packed arugula

  • 2 4-ounce balls burrata

  • 1/4 c. chopped fresh basil, plus more to garnish

  1. In a small saucepan over medium heat, bring the oil and garlic to a simmer. Cook, stirring occasionally, until the garlic is golden and the oil is fragrant, about 3 minutes. Remove from heat and allow to cool. When cool enough to handle, slice the garlic and place it in a storage container. Pour the oil over the garlic.

  2. In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt, and pepper. Fold in the tomato and the shallot. If you have time, cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.

  3. Arrange the arugula on a serving platter. Top with the burrata. Drizzle the burrata and arugula with more garlic oil and balsamic glaze; sprinkle the burrata with salt and pepper, to taste. Fold the ¼ cup of chopped basil into the tomato mixture and spoon mixture on top of the arugula and around the burrata. Garnish with more basil, if you like.

Sesame Kohlrabi & Chicken Salad

  • ¼ cup rice vinegar

  • 3 tablespoons 50%-less-sodium tamari

  • 1 tablespoon chile-garlic sauce

  • 1 tablespoon grated orange zest

  • ½ cup finely chopped fresh cilantro, divided

  • 2 tablespoons grapeseed or canola oil

  • 2 tablespoons toasted sesame oil

  • 1 large kohlrabi (about 1 pound), peeled and cut into matchsticks

  • 3 cups shredded napa cabbage

  • 3 cups shredded cooked chicken

  • 1 cup grated carrots

  • 1 cup thinly sliced snow peas

  • ¼ cup sliced almonds, toasted

  • 1 tablespoon sesame seeds, toasted

  1. Whisk vinegar, tamari, chile-garlic sauce, orange zest and ¼ cup cilantro in a large bowl. 

  2. Slowly whisk in grapeseed (or canola) oil and sesame oil. 

  3. Stir in kohlrabi, cabbage, chicken, carrots and snow peas. 

  4. Serve topped with almonds, sesame seeds and the remaining 1/4 cup cilantro.

Everything Cucumber–Smoked Salmon Bites

  • 2 tsp. poppy seeds

  • 2 tsp. toasted sesame seeds

  • 1 tsp. dried minced garlic

  • 1 tsp. dried onion flakes

  • 1/2 tsp. flaky sea salt

  • 1/2 tsp. black pepper

  • 1/4 c. sour cream

  • 1 tbsp. chopped fresh dill, plus small sprigs for topping

  • 1/2 large English cucumber

  • 1 4-ounce package sliced smoked salmon, cut into 2-inch strips



  • Make the everything seasoning: Mix the poppy seeds, sesame seeds, dried minced garlic, onion flakes, salt and pepper in a small bowl. 

  • Mix the sour cream and dill in a separate small bowl. 

  • Peel the cucumber with a vegetable peeler, leaving a small strip of skin between each peel like a stripe. Slice the cucumber ¼ inch thick on the bias (you’ll have about 16 slices). 

  • Spread about ½ teaspoon of the sour cream mixture on each cucumber slice. Fold the smoked salmon pieces and place on top of the sour cream mixture. Sprinkle with the everything seasoning and garnish with dill sprigs.

Cheesy Taco-Stuffed Peppers


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 3 red and/or green sweet peppers, halved lengthwise and seeded

  • 1 8.8 ounce pouch cooked white or brown rice

  • 1 cup canned black beans, rinsed and drained

  • ½ cup sliced green onions

  • ½ cup chopped seeded tomatoes

  • ½ cup frozen corn

  • 1 tablespoon taco seasoning mix

  • ¼ cup snipped fresh cilantro

  • 1 ¼ cup shredded Mexican-style four cheese blend (5 oz.)

  • 2 teaspoon bottled hot pepper sauce (optional)

  1. Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes.

  2. Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce.

  1. Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce.


Sweet Potato Burrito Bowls with Cashew Cream

  • 1 ½ cup unsalted vegetable stock or water

  • ⅔ cup uncooked regular brown rice

  • ¼ cup chopped fresh cilantro

  • 2 tablespoon sliced green onion

  • 3 cup 3/4-inch pieces peeled sweet potatoes

  • 1 cup coarsely chopped red sweet pepper

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ¼ teaspoon salt

  • 1 15 ounce can pinto beans, rinsed and drained

  • ¼ cup salsa

  • ¼ cup Cashew Cream or sour cream

  • Toppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)

  • Lime wedges (optional)


Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled.

  1. Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.

  2. Meanwhile, line a 15x10-inch baking pan with foil. In prepared pan combine next five ingredients (through salt); toss to coat. Roast 30 minutes or until potatoes are light brown and tender, stirring once.

  3. In a bowl stir together beans and salsa

  4. Divide rice among serving bowls. Top with sweet potato mixture and bean mixture. Drizzle with Cashew Cream. If desired, sprinkle with toppings and additional cilantro, green onions, and/or chili powder and serve with lime wedges. 1 1/2 cups per serving. Yields 2 cups rice, 2 1/2 cups sweet potato mixture, + 1 1/2 cups bean mixture.

  5. Cashew Cream

  6. Place 1 cup raw cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the ½ cup water, 2 teaspoons cider vinegar, 1 teaspoon lime juice, 1 teaspoon lime juice, and ⅛ teaspoon salt. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.

Slow Cooker Taco Salad


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 1 ½ pound ground beef or ground turkey

  • 1 16 ounce jar green salsa

  • 1 15 ounce can Great Northern beans, rinsed and drained

  • 1 large sweet onion, cut into thin wedges (2 cups)

  • 1 medium red sweet pepper, coarsely chopped (3/4 cup)

  1. In a large skillet cook ground meat over medium heat until browned. Drain off fat.

  2. In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Chicken & Cucumber Lettuce Wraps in Peanut Sauce

  • ¼ cup creamy peanut butter

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 2 tablespoons water

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons olive oil

  • 3 scallions, sliced, white and green parts separated

  • 1 serrano pepper, seeded and minced (2 tsp.)

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced fresh garlic

  • 1 pound ground chicken breast

  • 1 cup diced jicama

  • 16 Bibb lettuce leaves

  • 1 cup cooked brown rice

  • 1 cup halved and thinly sliced English cucumber

  • ½ cup fresh cilantro leaves

  • Lime wedges, for serving

  1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl.

  2. Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic; cook until starting to soften, about 2 minutes. Add chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.

  3. Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.

  4. To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.

Lentil Stew with Salsa Verde

To make ahead

Prepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.

  • 1 tablespoon olive oil

  • 1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)

  • 3 small carrots, peeled and finely chopped (1/2 cup)

  • ½ cup finely chopped red bell pepper

  • 5 tablespoons finely chopped shallot (1 large), divided

  • 2 large cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 ½ cups French green lentils, sorted and rinsed

  • 4 cups low-sodium chicken broth or vegetable broth, or water

  • ¾ teaspoon ground pepper, divided

  • ½ teaspoon salt, divided

  • 1 small bunch Italian parsley, finely chopped (about 3/4 cup)

  • 1 large lime, juiced (2 Tbsp.)

  • 2 tablespoons white-wine vinegar

  1. Heat oil in a 4- to 6-qt. pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 Tbsp. shallot, and garlic. Cook, stirring, until softened, about 3 minutes. Add tomato paste; cook, stirring, for 30 seconds. Add lentils, broth (or water), 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.

  2. Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and 1/4 tsp. each pepper and salt in a small bowl; stir well.

  3. To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.


One-pan Salmon and Vegetables

  • 1 squash or zucchini, sliced into rounds

  • ½ onion, cut into wedges

  • 1 cup cherry or grape tomatoes

  • 1 bell pepper, sliced

  • 3 tablespoons olive oil, divided

  • 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend

  • 2-3 salmon fillets, about 4 ounces each

  • 1 lemon, optional

  1. Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.

  2. In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.

  3. Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil, and top with 2 thin lemon slices each.

  4. Roast for 12-15 minutes until salmon is flaky and mostly opaque.

  5. Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!  

Vegetable stir-fry

  • 1 tablespoon olive oil or non-hydrogenated vegetable oil

  • ½ pound protein, such as cubed chicken breast, sliced steak, or tofu

  • 2 cups mixed vegetables (such as peppers, zucchini, broccoli, onions, snap peas, and mushrooms)

  1. Heat oil in a large wok or skillet over medium heat. Cook the protein, stirring regularly, until lightly browned and cooked through. Add vegetables and cook for another 5-10 minutes, until soft. Remove meat and veggies from the pan and set aside.

  2. Mix all sauce ingredients in a small bowl. Add the mixture to your pan and bring to a simmer over medium-high heat. Simmer for about 3 minutes or until slightly thickened.

  3. Add vegetables and protein back to the pan and stir to combine.

  4. Serve over brown rice or noodles for a filling meal.

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