Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep…
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño. Makes…
In Tim Karman’s recent article on the Washington Post’s Future of Food Conference, many issues which way heavily on the minds’ of policymakers and families…
So thick you’ll need a straw and a long spoon to enjoy this frosty cherry-vanilla milkshake. 2 servings, about 1 1/2 cups each Active Time:…
Brave breezes whipped around the Alviso Marina County Park, on Mother’s Day weekend. The park is the new venue for the Latinas Contra Cancer major annual…
Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing…
If you are planning the prerequisite “Mother’s Day Brunch” one more time, think again. We all want the best for our mothers, but sometimes they…
Packed with protein and fiber, this tuna and bean salad is ready in a flash. Serve with warm, crusty bread or pack it in a…
This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes….
Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any…
