Soups and Salads

Strawberry Kale and Broccoli Rabe Salad

SERVING SIZE: 8oz SERVINGS PER RECIPE: 4 INGREDIENTS 5 Stalks Kale, rib off and julienne the leaves 1 bunch Broccoli Rabe, trim just the tips off ½ pound Strawberries, thinly sliced 3 ounces Pea Tendrils Strawberry Vinaigrette: Strawberry liquid (1/2 pound of strawberries and a ¼ cup of sugar, mix in a bowl and let […]

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Tabbouleh Salad

SERVING SIZE: 4oz SERVINGS PER RECIPE: 8 INGREDIENTS 1 cup Bulgur Wheat 1/ 2 Cucumbers, Fresh, Peeled, Diced, 1/4" 1 each Red Tomato, Diced , ¼” 2 bunches Parsley, Fresh, Minced 1 clove Garlic, Minced ½ each Shallot, Minced 2 tsp. Salt 1 each Lime, Juiced 1-2 Tblsp. Extra Virgin Olive Oil DIRECTIONS Cook the [...]
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Beef & Spring Vegetable Broth

SERVING SIZE: 8 SERVINGS PER RECIPE: 1 INGREDIENTS 1 ½ cups Beef Broth, College Inn 50% less sodium and fat free 1 sheet Nori 1 tsp. Fresh Ginger, minced 6 each Scallions, thinly sliced 6-7 each Baby Portobello mushrooms, thinly sliced 1 clove Garlic, mashed 7 each Snow peas, julienne ½ ounce Tofu, extra firm, [...]
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