Stuffed Pepper Soup

This soup is an easy and delicious way to use the smaller peppers that don’t lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...

Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...

Curried Carrot-Ginger Soup

This is a lovely soup to enjoy chilled, though it’s good warmed too! Makes 6 servings 2 Tbsp canola oil 1 medium onion, chopped 2 stalks celery, chopped (1/2 c) 2 garlic cloves , minced 1 2-inch piece fresh ginger, finely chopped (or 1 tsp grated) 2 1/2 lbs...

Crunchy Rainbow Stir-Fry

Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy,...