Recipe by Eating Well Magazine Servings: 10 Serving size: ¾ cups 2½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper to taste 2 teaspoons lemon …
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Recipe by Katie Pfeffer-Scanlan Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces goat cheese crumbled or sliced …
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Recipe by Martha Rose Shulman via the New York Times 1 pound green tomatoes 2 to 3 jalapeño or serrano peppers (more to taste) ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels Salt to taste ½ cup roughly chopped …
Recipe courtesy of SheLikesFood.com Servings: 6 3 green tomatoes, medium diced 3/4 cup corn kernels 1 avocado, medium diced 1/4 cup onion, small diced 3/4 cup red pepper, medium diced 3/4 cup green pepper, medium diced 3/4 cup queso freso, crumbled jalapeno, small diced, to taste 6 cups cubed bread salt pepper olive …
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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 Italian-flavored chicken sausages, sliced 4 …
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