• Last updated 4/9/10 by Mothering Editorial

A great way to incorporate some fruit and nuts into the family diet.1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons brown sugar2 tablespoons white vinegar1/4 cup canola oil4 drops hot sauce2 tablespoons fresh parsley, finely chopped1/4 cup sliced almonds1/4 head lettuce1/4 head romaine lettuce1 cup celery, finely chopped2 green onions, thinly sliced11-ounce can mandarin oranges, drained Mix salt, pepper, brown sugar, vinegar, oil, hot sauce and parsley in a jar with a tight fitting lid. Shake and refrigerate for at least one hour. Toast almonds over medium high heat,... read more

• Last updated 10/22/09 by Mothering Editorial

This is a refreshing and interesting summer salad for parsley lovers.Dressing:1 Tbsp white wine vinegar1 tsp dijon mustard1/2 tsp salt1/8 tsp ground black pepper1/4 cup olive oilSalad:4 cups washed curly parsley leaves, coarsely chopped2 scallions, thinly sliced1 cucumber, peeled, seeded, and diced1 1/2 cups cherry tomatoes, halved6-8 thinly sliced mushrooms1/4 cup toasted pine nutsIn a large glass or stainless steel salad bowl, whisk together all of the dressing ingredients. Add all of the salad ingredients to the bowl and toss to coat with dressing. read more

• Last updated 7/15/09 by Mothering Editorial

This multi-colored pepper salad is not only pretty but is a wonderful summer dish!1 green bell pepper1 orange or red bell pepper1 yellow bell pepper6 oz. mozzarella cheese2 tbsp. olive oil3/4 cup Balsamic vinegar1 carrot12 cherry tomatoeswhole wheat croutonsparsley for garnish Serves 4 Combine olive oil and balsamic vinegar in a jar, shaking well to mix. Slice peppers and mozzarella cheese into long julienne strips, place in a bowl. Pour vinegar-oil dressing over the peppers and stir well. Let set for at least a half hour (or marinate overnight). Place cherry tomatoes... read more

• Last updated 7/12/10 by Mothering Editorial

  By Peggy O'Mara A simple raw vegetable salad is a nutritious and easy side dish.2 cups alfalfa or sunflower sprouts ¼ cup grated raw beets ¼ cup grated raw carrots Dressing: 2 tablespoons apple cider vinegar2 tablespoons soy sauce ¼ cup olive oil ¼ teaspoon salt ¼ teaspoon pepper ½ cup chopped green onion1 clove minced garlic Layer the sprouts, beets and carrots on a small plate just before serving. It's best if veggies are cold and crisp. Mix dressing ingredients and pour over raw veggies. Garnish salad with 2 tablespoons roasted sesame or sunflower... read more

• Last updated 7/15/09 by Mothering Editorial

By Cathe Olson This easy herbed mustard sauce really dresses up plain vegetables.3 1/2 cups sliced carrots1 cup fresh or frozen peas2 tablespoons olive oil1 teaspoon Dijon mustard2 tablespoons chopped fresh parsley2 tablespoons chopped fresh tarragon leavesSteam carrots over high heat until almost tender. Add peas and continue cooking until carrots are tender but not mushy. While vegetables are cooking, whisk together oil and mustard. Place vegetables in bowl. Drizzle sauce over carrots. Sprinkle herbs over carrots. Toss mixture gently until vegetables are coated. read more

• Last updated 8/19/09 by Mothering Editorial

1 cup of rice, basmati, or both2 scallions finely chopped5 tbsp. lime and/or lemon juice3 tbsp. olive oil2 tbsp. sesame oil1 tbsp. soy sauce1 tbsp balsamic vinegar1 tbsp. grated fresh ginger root2 tsp. minced garlicpinch of sugar2 - 3 Tbsp. chopped cilantroCook 1 cup of rice until done. Use all brown rice or half basmati and half wild rice or any combination. Rice should be dry not wet. Let set after cooking to cool. Mix dressing ingredients and stir or shake well. Cut asparagus into 1 inch pieces. Add asparagus to rice, pour on dressing and mix well. If you... read more

• Last updated 6/21/09 by Mothering Editorial

1 pound purple potatoes1 pound rutabagas1 pound parsnips1 pound yamsOlive oilPreheat oven to 350°F.Peel potatoes, rutabagas, parsnips, and yams. Cut in 1/2-inch cubes, or in long strips about 1/2-inch thick, like "Greek fries." Coat lightly with olive oil and spread on oiled cookie sheet, one layer deep. Bake until done (20-30 minutes). read more

• Last updated 8/15/09 by Mothering Editorial

By Cathe Olson Even nonbean-lovers will like this nutritious snack. These are best eaten the day they are made.2 cups cooked garbanzo beans, well drained1 tablespoon olive oilSea salt to tastePaprika or chili powder to tastePreheat oven to 350ºF. Toss garbanzo beans with olive oil. Spread on a baking sheet. Sprinkle sea salt and spice over beans. Bake 30 minutes or until golden. Eat warm or at room temperature. Makes 2 cups read more

• Last updated 7/15/09 by Mothering Editorial

This is a special presentation of simple, flavorful ingredients.6 ripe tomatoesLarge pot of boiling water2 cucumbers1 cup sour cream2 Tablespoons lemon juice2 Tablespoons white vinegar1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons fresh parsley, finely chopped Lettuce Scald the tomatoes in boiling water for about two minutes. Remove from water, to drain and cool. When they can be handled, slip tomatoes out of their skins and cut a slice from the top of each tomato. Use a small spoon to scoop out center of the tomatoes, discard pulp, and set hollowed out tomatoes... read more

• Last updated 6/20/09 by Mothering Editorial

2 tablespoons olive oil1 onion, finely chopped3 garlic cloves, finely chopped1 green chile, chopped (or small can can of green chiles)1-14 ounce can kidney beans, drained1-14 ounce can pinto beans, drained2 tablespoons fresh cilantro, chopped2/3 cup vegetable stock8 whole wheat, corn or flour tortillas1/4 cup cheese, cheddar or Monterey JackSalt and pepperHeat oil in large skillet. Add onion and sauté 3-5 minutes. Add garlic and chile and cook 1 minute. Mash beans with a potato masher in a large bowl. Stir the beans into the pan and add cilantro. Stir the vegetable stock... read more