by Janet Rumble | Jun 13, 2018 | Recipes, Salads
This recipe, adapted from FoodPrints, is perfect for summer as a side or vegetarian taco filling! Makes 4-6 servings Ingredients: 1 red bell pepper, diced 1 orange bell pepper, diced 1 yellow bell pepper, diced ¼-½ head purple cabbage, diced 2 cans black beans,...
by Janet Rumble | Apr 4, 2017 | Appetizers
Sweet and savory! Courtesy of Market to Mealtime, University of Maryland Extension. Ingredients: 2 peaches, washed, peeled, and chopped 1/2 red bell pepper, washed and chopped 1/2 cucumber, washed and chopped 2 green onions, washed and sliced 2 jalapeno peppers,...
by Janet Rumble | Feb 1, 2017 | Beverages
Another great version! Green smoothies are great for breakfast or a snack, as they will provide you with a lasting source of energy. Fruits are a good source of energy, but eaten alone will only provide short bursts of energy (they contain lots of sugars, which are...
by CCFN | Oct 11, 2016 | Salads
Ingredients: 3 tomatoes 2 cucumbers 2 bell peppers 1 can or jar pitted black olives, drained and sliced 1/2 small red onion, sliced thin 1 small bunch fresh parsley leaves 1 handful fresh oregano leaves, minced 1 small block feta cheese, crumbled...
by CCFN | Jun 30, 2016 | Main Dishes
Ingredients: 4 cups chopped beets (approximately 8 medium beets) 6 tablespoons flour 8 tablespoons feta cheese, crumbled 2 teaspoons each chopped dill and mint 4 eggs 1 clove garlic salt and pepper to taste 4-6 tablespoons canola oil (for frying) Directions: Wash and...
by CCFN | Mar 14, 2016 | Main Dishes
The word “sushi” doesn’t refer to fish at all—it refers to rice that has been seasoned with vinegar, sugar, and salt. This delicious recipe is a great addition to a summer dinner! Making sushi is much easier if you have the right tools and ingredients. Tools: Rice...
