SunButter Lentil Soup Courtesy of: Sunbutter.com & Recipe by Laurie Sadowski Start to finish: About 5 hours, including refrigeration time Makes: 4 servings Ingredients for Sunbutter Lentil Soup: 1 tablespoon extra-virgin olive oil 2 small onions, chopped 2 cloves garlic, minced 1 large carrot, chopped in 1/2-inch pieces 1 medium parsnip, chopped in 1/2-inch pieces 1 medium […]
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Recipe of the Week: Veggie Medley Bites
Our featured snack of the month for October: Pretzel Crisps There is no shortage to all of the fun and creative ways these pretzel crisps can be used! These Veggie Medley Bites look delicious! There are lots of other recipes and ideas on their website, as well. Definitely, check them out if you have a moment. Ingredients: […]
Introducing Our May “Snack of the Month”: KIND ® Snacks
We are so excited to present our May “Snack of the Month”: KIND ® Snacks! KIND was founded in 2004 with a mission to do the KIND thing for your body, your taste buds and your worldTM. The bars are only made with ingredients you can pronounce: whole nuts, fruits and whole grains. They also strive […]
Dorm Room Meals: Turn Your Dorm into a Kitchen
Just because you’ve left for college doesn’t mean you have to succumb to ramen noodle dinners. Not every meal needs to be a masterpiece, but with some simple ingredients and a little creativity, you can turn your dorm room into a kitchen. Useful Kitchen Supplies: Bowls (big and small) Lunchbox Gel packs Tupperware containers Ziplock […]
#FoodieFridays: Beef Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Servings: 4 Time: 25 minutes Ingredients 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each) 1/2 teaspoon coarse grind black pepper 1 package (5 ounces) mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries Salt 1/4 cup coarsely chopped pecans, toasted 1/4 cup […]