Pineapple Salsa

      Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →

Broccoli and Grape Salad

8-10 servings Tip: The photo shows this recipe made with brown rice. Alternatively, you might enjoy farro, barley or quinoa. Ingredients 1 – 2 cups cooked and chilled brown rice* 4 cups broccoli florets and stems ½ cup red onion 2 celery stalks 1½ cups seedless red grapes 1 cup Trader Joe’s Sesame Honey Almonds... Continue Reading →

Orange-Pistachio Wild Rice Salad

   6 servings Tip: Cultivated wild rice (farmed in flooded fields), is readily available in most grocery stores. If you have an opportunity to try true wild rice, as shown in the 2nd photo above, I think you will be pleasantly surprised. It has a light smoky and nutty flavor and a nice crunch. It's... Continue Reading →

Sweet Corn & Black Bean Summer Salad

8-10 servings Tip: Salad can be made up to a day ahead, covered and refrigerated. Remove from refrigerator about 1 hour ahead of serving; stir to refresh flavors. This can also be turned into a salad entree by adding it to cooked and cooled pasta such as farfalle. INGREDIENTS 2-3 cups fresh sweet corn kernels... Continue Reading →

Summertime Sweet Corn Pasta w Zucchini & Basil

Adapted from a NY Times Cooking recipe (2 generous servings) TIP: Have all ingredients prepped and ready to use. This recipe moves quickly once you get it started. 6 ounces dry campanelle or farfalle pasta (use a shape that will catch the corn kernels) 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep... Continue Reading →

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