Recipe by FoodieCrush.com Servings: 4-6 5-6 small beets, cooked and peeled 2 medium carrots, peeled ½ cup pomegranate seeds 1½ tablespoons red wine 1½ tablespoons red wine vinegar 1 tablespoon honey ¼ cup extra virgin olive oil ¼ cup pistachios, chopped 1 tablespoon chives, chopped 1 tablespoon fresh
Recipes
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.
Broccoli and Pepper Stir Fry
Recipe by Dawn Perry of RealSimple.com Servings: 4 1 tablespoon canola oil 1 tablespoon grated fresh ginger 1 bell pepper, chopped 1 bunch broccoli, cut into florets (6 cups) 1 bunch scallions, sliced 1/4 cup hoisin sauce 1 tablespoon toasted sesame seeds Cooking instructions: In a large
Fish Tacos with Corn Salsa Recipe
Developed by Dawn Jackson Blatner, RDN, CSSD Servings: 4 Serving size: 3 tacos 12 ounces white fish fillet (such as tilapia) Cooking spray ¼ teaspoon sea salt ¼ teaspoon black pepper 1 cup prepared salsa or pico de gallo ½ cup frozen corn, thawed 12 corn tortillas, warmed 2
Cabbage Slaw
Developed by John Ash of EatingWell.com Servings: 4 Serving size: ½ cup 2 cups finely shredded green cabbage ½ cup thinly sliced red bell pepper ⅓ cup thinly sliced red onion 2 tablespoons seasoned rice vinegar 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ⅛ teaspoon freshly ground pepper