Nutritious choices made simple®
You might think the humble lima bean little more than a vegetable to threaten small children with, but in this herbed and spiced spread, it’s a brilliant treat served either as a dip for veggies and chips or a spread for a vegetarian sandwich.
Lemon, dill, and feta make this salad a fresh and exciting option for lunch or dinner any time of year. Not comfortable with lentils? Read about the different types of lentils, when to use them, where to find them and how to cook them.
This dressing can be used on your favorite green or potato salad or as a dip for bread or a marinade for fish or chicken. The fresh, summery flavors will pair well with just about anything.
Ditch the mayo and reach for fresh lemons the next time you make potato salad. Paired with mint (or your favorite herbs—tarragon or dill would be great alternatives), this variation on potato salad is light and refreshing.
This is much more than a potato salad. There’s carrots, snap beans and zucchini included here. A lemony dressing tops the steamed veggies which are served on lettuce leaves.
In some classic Irish soda bread recipes the buttermilk is replaced with yogurt or stout. Knead just enough to form a ball so that your bread stays tender–more like a biscuit than bread.
This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds. Don’t over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.