You’re at a cookout, eyeing that colorful bean salad, creamy coleslaw and old-fashioned potato salad. Can these count toward ...

By Site staff Mar 8, 2019 Mar 8, 2019 10 foods you think are healthy but aren’t ...

Commercially-prepared low-fat and fat-free salad dressings can be unpredictable; many carry a potent taste of vinegar combined with an overkill of sweetness. Using canned vegetable juice (or ...

Trim the base of the roots of the onions, leaving a small amount of base intact to hold the onion together. Trim the green tops to make 3- to 4-inch pieces. Steam the onions until just tender ...

Note: Dressed with a lemony vinaigrette, farro and crisp raw vegetables make a fine meal. Toss in diced cooked chicken, or cooked dried beans, and/or shaved cheese for heartier fare. From Beth ...

Commercially-prepared low-fat and fat-free salad dressings can be unpredictable; many carry a potent taste of vinegar combined with an overkill of sweetness. Using canned vegetable juice (or ...

Peel the husk back from the corn, remove the inner strings, and rub ears with 1 tablespoon of the olive oil. Season generously with salt and pepper, and pull outer leaves back up over the ears.

Remove from heat, drain, and rinse with ice water to stop cooking. Drain and place in a bowl and combine with 3 tablespoons vinaigrette. Toss to evenly coat and let marinate for 15 minutes. 3.

Ingredients (serves 6): Veggies: 1 large sweet potato, diced small 1 1/2 cups Brussel sprouts, halved 1 1/2 cups butternut squash, diced small 1 cup carrots, diced small Jacobsen’s Himalayan Sea ...

Preparation. Step 1. Blend vinegar, potlikker, mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified.

Kate’s Quick Bites: Harvest Vegetable Salad with Vinaigrette Joshua Wickham is not only the Senior Director of Columbus State Community College’s School of Hospitality Management and Culinary Arts. He ...

You can serve this alongside a salad of tomatoes with fresh mozzarella and basil for a light luncheon or supper, along with some olive-studded focaccia or crusty multigrain bread.