Tuscan Cabbage Soup
Despite its humble name, this tasty soup is very nutritious and a big crowd-pleaser. It’s a very versatile recipe – replace the chicken stock with vegetable stock (and leave out the ham hocks) and you have a vegetarian version. Don’t have any white cannelini beans on hand? Use red kidney... Read More
Greek Orzo and Feta Salad
This robust salad is a summer favorite — we love to pick a colorful selection of tomatoes from the garden and snip the herbs just before making the salad. If you are gluten sensitive, substitute quinoa grain for the orzo — it’s full of protein and a nice substitute for... Read More
Roasted Corn and Black Bean Salad
This lively salad could also be described as a relish or salsa and used as a topping for quesadillas, grilled fish or chicken, or even huevos rancheros. Be inventive and use alternate peppers such as roasted red bells, roasted anaheims or jalapeños. I have included fresh jalapeños because I love... Read More
Tina’s Asian Spinach Salad
This spinach salad is great for luncheons, dinners and light meals and can be made ahead and assembled quickly before serving. Be sure to chill the dressing. This is a real crowd pleaser, and tossing this salad with the dressing brings out the flavors of the ingredients. Otherwise, you can... Read More