• TRY SEAN’S LATEST DISH – Tex-Mex Vegetarian Quinoa Salad from Sean’s kitchen In his own words: “Just sharing another recipe. I made this last night. Delicious!” INGREDIENTS: • 2 cups cooked Quinoa • 1 10oz bag frozen Corn, or one can corn, drained and rinsed • 1 15oz can Black Beans, drained and rinsed • […]

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  • STAFF RECIPE FILE Paprika Chicken and Chickpeas from Meredith’s kitchen (taken from NutritionAction.com)   Ingredients: 3 Tbs. extra-virgin olive oil 6 bone-in chicken thighs, skin and fat removed (NOTE:  I used skinless chicken breasts, enough        to serve 2 with plenty for leftovers) 1 large onion, finely chopped 1 red bell pepper, finely […]

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  • Ingredients 2 tablespoon butter 5 large sweet onions, thinly sliced 1 1/2 tablespoon sugar 4 medium sweet potatoes, peeled and cubed 2 quarts chicken broth(use low-sodium or no-salt to reduce sodium!) 1/2 teaspoon ground allspice 1/2 teaspoon thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions 1. In a large pot […]

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  • Black Bean, Kale, and (Almond) Cheese Quesadillas From Meredith’s kitchen   Ingredients: 1/2 cup dried black beans taco seasoning (homemade, see *below) Whole grain tortillas (1 per person) 2-3 handfuls of fresh kale 1/4 sliced onion Trader Joe’s almond cheese, mozzarella style   Directions: For beans: (or just skip this part and use canned beans […]

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