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

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Cabbage Slaw

Developed by John Ash of 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

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Bunny Bread (aka Carrot Bread)

Developed by Heidi McIndoo, MS   Servings: 16 Serving size: 1 slice ½ cup all-purpose flour ½ cup whole-wheat pastry flour or whole-wheat flour ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon cinnamon 1 egg ⅓ cup canola oil ⅓ cup packed brown sugar ⅓

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Roasted Carrots with Cardamom Butter

Developed by   Servings: 4 Serving size: ⅔ cup 4 teaspoons butter, melted 2 teaspoons canola oil 1 teaspoon ground cardamom ½ teaspoon salt 2 pounds carrots, peeled and cut diagonally into ¼-inch-thick slices   Cooking instructions: Position rack in lower third of oven; preheat to 450F. Combine butter,

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Cauliflower and Carrot Salad

Recipe by Mary Cadogan of   Servings: 4   1 small or ½ large cauliflower 2 carrots, grated 1 red onion, finely chopped 2 tsp capers 2 tbsp chopped parsley 1 tbsp white wine vinegar 1 tsp Dijon mustard 2 tbsp olive oil 1 tbsp mayonnaise   Cooking instructions:

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