by Sue Rapley | Dec 23, 2025
Asian Chicken Salad Ingredients N The Salad: 2 cups shredded napa cabbage 2 scallions sliced with greens ½ cup chopped red pepper 4 cups shredded romaine lettuce 1 carrot, julienned ⅔ cup sliced almonds 1 ½ cups chopped or shredded chicken N The Dressing: ¼ cup...
by Sue Rapley | Dec 23, 2025
Apple and Fennel Salad Ingredients N The Salad: 1/4 cup pine nuts (can substitute walnuts) 1 large fennel bulb, very thinly sliced 3 celery stalks, very thinly sliced 1/3 cup fresh flat-leaf parsley leaves with tender stems (or fennel fronds) 3 tablespoons fresh lemon...
by Sue Rapley | Dec 15, 2025
Veggie Harvest Casserole Ingredients N The Casserole: 3 cups butternut squash cut into 1” cubes 1 lb brussels sprouts halved or quartered, depending on size 4 tablespoons Olive oil divided Sea salt and black pepper 1 small yellow onion diced 4 cloves garlic minced 6...
by Sue Rapley | Dec 15, 2025
Thai-Inspired Peanut Superfood Slaw Recipe Ingredients N The Slaw: 4 cups shredded cabbage (any variety you like, OR, one 12-ounce bag of pre-shredded cabbage) 2 carrots, peeled & julienned or shredded (about 1 cup) 1 red bell pepper, thinly sliced (about 1/2 cup)...
by Sue Rapley | Dec 15, 2025
Thai Coconut Chicken Soup with Lemongrass Ingredients N The Soup: 4 cups reduced sodium chicken broth 2 smashed peeled cloves of garlic 1 stalk of lemongrass snapped in several spots 1 can full fat coconut milk 1” knob fresh ginger, grated 4 tsp Thai red curry paste 1...
