Pozole fixin’s salad? I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
I am a child of the children of the Great Depression. One does not throw out shriveled tomatoes. One eats them … in some way … so thus the beginnings of a dinner dish.
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.