by Rita Anthony | Jul 15, 2025 | Salads, Tasty Tuesday
How to make it: Cube fresh, ripe watermelon into bite-sized pieces. Add a handful of finely chopped fresh mint leaves. Squeeze in some fresh lime or lemon juice. Toss gently and let it chill in the fridge for 10–15 minutes before serving. Optional add-ins: sliced...
by Rita Anthony | Jun 1, 2025 | Salads, Seasonal Sunday
Ingredients: 4 cups cooked pasta (like rotini, fusilli or bowties – cooked and cooled) Broccoli florets, lightly steamed or blanched Cherry tomatoes, halved Cucumbers or zucchini, chopped Bell peppers, sliced Red onion, grated Dressing: 2–3 tbsp lemon juice (freshly...
by Rita Anthony | May 27, 2025 | Salads, Tasty Tuesday
Ingredients For the Salad: 1½ cups cooked chickpeas (or 1 can, drained and rinsed) 1 cup red or green grapes, halved 1 stalk celery, finely chopped 1 apple, chopped (Honeycrisp or Gala work great) ¼ cup raw walnuts, chopped Optional: chopped parsley or fresh dill for...
by Rita Anthony | Jan 27, 2025 | Salads
Tofu Eggless Salad 1 16 oz. package extra firm tofu1-2 T Dijon or yellow mustard1 T white vinegar1/2 onion “grated” in your old cheese grater (this is KEY to flavor)1 stalk celery sliced thin1/4 tsp turmeric1/2 tsp granulated garlic2 T nutritional yeastBlack...
by Rita Anthony | Jan 25, 2025 | Salads, Savory Saturday
Here’s how to make it: Roast the beet by wrapping it in parchment paper then wrapping it in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let it cool before peeling and slicing into thin rounds. Peel and slice fresh oranges (or tangerines),...
