This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.
We love cooking with crockpots because they make flavorful meals with little effort. Try a mix and match of beans with this recipe. With 15g of fiber and 15g of protein per serving, it packs a healthful punch.
A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.
A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.
This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.
This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Donna Quinlan. "When the parsnips come out of the oven, it's hard not to eat them all right then. But if you wait, all the flavors and textures come together like a symphony in your mouth."