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 ...

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 ...

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.

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 ...

Add the radishes to the potatoes and onions and drizzle with about 2 tablespoons of the vinaigrette. Toss to coat lightly, then sprinkle with salt and some of the minced parsley, chives and ...

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 ...

You only need six ingredients—corn, green peppers, Roma tomatoes, red onion, cilantro, and olive oil (plus salt and pepper, ...

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.

Joshua Wickham is not only the Senior Director of Columbus State Community College’s School of Hospitality Management and Culinary Arts. He has knife skills like none other. Joshua opened newest ...

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.