If you haven’t cooked up some black-eyed peas to ring in the New Year and set the tone for good luck and prosperity in 2016, I encourage you to try my version of Hoppin John.
It’s National Salad Month. What a great way to celebrate and acknowledge good nutrition! And I’m joining in by sharing one of my many favorites ~ Grilled Vegetable Salad.
What could be more inviting for someone who likes cooking with leftovers than Fried Rice? A few chopped veggies, yesterday’s dinner protein, rice of any sort and a couple of eggs. Tah-Dah!
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!
This past week I got a bit over zealous with my veggie preparations and ended up with quite the Ziploc full of left overs. You don’t have to make this salad with left overs, I just get a thrill out of creating something pretty darn delicious out of them.
Cabbage is one of those tried and true vegetables you can find year round and, for the most part, is always relatively inexpensive. Not only is it good for you, with lots of fiber, and full of phytochemicals that fight inflammation and promote good digestion, it’s also very easy to prepare.
A sunny-side-up fried or soft-poached egg placed on some sort of vegetable or greens gives you the makings of a contemporary gourmet dish. The point of it all ~ the soft, runny yolk adds a creamy, decadent, dressing component.
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!