Recipe by Ivy Odom of CookingLight.com Servings: 4 Serving size: ½ flatbread 1/2 cup shaved carrot 2 teaspoons minced fresh ginger 1/2 cup rice vinegar 1/4 cup water 1 teaspoon granulated sugar 1 1/2 teaspoons curry powder 1 1/2 tablespoons olive oil, divided 1/2 cup plain whole-milk yogurt
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
Recipe by TasteOfHome.com Servings: 8 Serving size: 1 ¼ cup 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces 4 cups fresh broccoli florets 4 medium carrots, julienned 1 can (8 ounces) sliced water chestnuts, drained 6 garlic cloves, minced 3 cups reduced-sodium chicken broth 1/4 cup
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
Developed by Brittany Chin, RD, LD Serving size: 1 cup 2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked
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