Recipe by Karman Meyer, RDN, LDN Servings: 6 Serving Size: ¼ cup 2 cups shelled edamame ¼ cup plus 1 tablespoon olive oil 3 tablespoons roasted garlic tahini 3 tablespoons fresh lemon juice 2 tablespoons + 1 teaspoon Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons water 2 cloves
Recipes
Mushroom and Leek Chicken Breasts
Recipe by FoodieCrush.com Servings: 4-6 3 boneless, skinless chicken breasts kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 tablespoons butter ½ pound brown mushrooms (about 16-18 mushrooms), gently cleaned with a damp paper towel 3 leeks, sliced into ⅛ inch rounds, white and pale
Broccoli-Quinoa Salad with Buttermilk Dressing
Recipe by BonAppetit.com Servings: 4 Buttermilk Dressing ¾ cup buttermilk 2 tablespoons olive oil 2 tablespoons vegetable oil 1 tablespoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 teaspoon unseasoned rice vinegar Pinch of freshly ground black pepper 1 teaspoon (or more) fine sea salt Salad
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,
Kung Pao Brussel Sprouts
Recipe by Alexandra Caspero, MA, RD Servings: 4 Serving size: 1 ½ cups 6 cups quartered Brussel Sprouts 2 teaspoons olive oil 2 tablespoons chopped scallions ¼ cup Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons Kikkoman®️ Rice Vinegar 1 tablespoon sugar ¼ cup water 1 teaspoon cornstarch 8