Recipe by Laurie Thompson of AllRecipes.com Servings: 12 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French
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Tasty Roasted Beets
Recipe by CookingTwist of AllRecipes.com 4 beets, peeled and cut into 3/4-inch cubes 2 tablespoons olive oil 1 teaspoon dried thyme leaves (optional) 1 pinch sea salt, or to taste Cooking Instructions: Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Peanut-Sesame Slaw with Soba Noodles
Recipe by Ivy Odom of CookingLight.com Servings: 8 Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about
Crisp and Crunchy Chicken Salad
Recipe by BonApetit.com Servings: 4 4 skin-on, bone-in chicken thighs (about 1½ pounds total) Kosher salt 2 teaspoons mustard seeds 1 teaspoon fennel seeds 1 bunch scallions 3 small cucumbers (such as Persian or kirby) 1 bunch small radishes (such as red, Easter Egg, or icicle), trimmed 1
Bang Bang Cauliflower
Recipe by Lena Abraham of Delish.com Servings: 4 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish