Curry Coconut Soup with Tofu and Sweet Potatoes

There are several layers of flavors in this meatless stew making it a winner in vegetarian circles. The mild taste of tofu works well in this dish because of all of the flavor-forward ingredients.  The prep will require you to chop several vegetables but overall, this is a fairly quick, one pot dish that’s ready…

Rainbow Slaw

We’re told to eat the rainbow when it comes to fruits and vegetables and this salad offers a burst of color.  Whether using a cabbage mix from a bag or chopping your own, you have the base for this crunchy salad.  Add some strips of colorful bell peppers, edamame, chopped scallions, and carrots. Instead of…

Thursday Night Dinner

I found cabbage, fennel and red onion in the fridge.  I decided to fast “pickle” the cabbage, fennel, onion in a vinegar, sugar, salt brine. I sautéed  mushrooms in olive oil.  Found barley in the pantry and cooked it in low sodium chicken broth. Then I combined the barley and mushrooms. I roasted the salmon…