Stuffed Collard Greens with Tzaziki Sauce

By Cynthia Lair

 

Perfect party appetizers.  We show both a vegetarian (rice, spice and lentils) and a non-veg (beef, quinoa and currants) filling.  Pack ‘em in a lunch, bring ‘em to a party, serve these beauties with a bowl of hot soup.  All good.

(Print the recipe?  Click here)

 

 

 

Cynthia Lair

About Cynthia Lair

 

Currently I am an assistant professor for Bastyr University’s School of Nutrition and Exercise Science (faculty member since 1994) and the Culinary Curriculum Director for their new Culinary Arts degree program.

My cookbook, Feeding the Whole Family (Sasquatch Books, 2008) is in its third edition and a fully revised good-looking edition of my second book, Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents and Coaches, is now available.

Improvisational theatre, cooking and nutrition are morphed together in my online cooking show Cookus Interruptus. Watch at  www.cookusinterruptus.com.

 

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