Recipe by Ellie Krieger of Food Network Servings: 4 Serving size: 2 pieces 1 tablespoon olive oil 8 ounces mushrooms, sliced 1/2 medium red onion, sliced 2 cloves garlic, minced 1 (10-ounce) baked thin pizza crust 1 cup marinara sauce 1/4 cup sliced, reconstituted sun-dried tomatoes 4 ounces
Recipes
Colorful Southwestern Bean Salad
Developed by the Healthy Kids Today, Prevent Cancer Tomorrow campaign Servings: 6 1 can (about 15 oz) no-salt-added black beans 1 cup no-salt-added canned corn kernels 1 cup chopped green, red, or yellow bell pepper 1 cup chopped carrot 3/4 cup mild tomato salsa 1 T olive oil
Mizuna Salad with Peanuts
Recipe by Katie Webster of HealthySeasonalRecipes.com Servings: 4 Serving size: 2 cups 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry ½ cup chopped chives ¼ cup salted peanuts ¼ cup unrefined peanut oil, such as Spectrum 3 tablespoons white vinegar 1 tablespoon Bragg Liquid
Mashed Potatoes & Turnips with Greens
Recipe by Deborah Madison of EatingWell.com Servings: 10 Serving size: 1 cup 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces 1 sprig fresh thyme or ¼ teaspoon dried 4 teaspoons extra-virgin olive oil, divided ½ cup freshly
Spring Turnip Frittata (with Broccoli Rabe)
Recipe by EatingWell.com Servings: 6 8 ounces broccoli rabe (about ½ bunch) or broccolini, trimmed 2 teaspoons minced garlic ½ teaspoon salt, divided 2 tablespoons extra-virgin olive oil, divided 3½ cups shredded peeled turnips (about 2 medium; see Tip) ½ cup chopped onion 8 large eggs 2 large egg whites ¼