If you can’t fly to Hawaii just yet, bring paradise into your kitchen with this colorful blend of hearty veggies and tender poke. If you aren’t a poke person you can easily swap in your favorite protein, or leave it out for a vegetarian bowl.
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Turkey and gravy are usually first to get gobbled up after Thanksgiving, but here’s a way to reimagine side dishes into a lower cal meal that-thanks to a secret ingredient-will light up your tastebuds and make you thankful for this meal all over again.
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When 1 p.m. hits, you can find Dr. Edelman in the TCOYD office kitchen chopping up all the fixins for his famous mega salad. It’s full of crunch and color and a tasty way to get in the daily greens.
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We’ve ditched the bun and added greens and guac for two delectable ways to showcase a new addition to the burger family.
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This healthy broccoli salad is loaded with crunchy fresh veggies and salty sunflower seeds. It makes the perfect sweet and savory side dish for any occasion.
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Named for its big, round buddha-belly shape, these one-dish meals are bursting with colorful foods that are full of protein, healthy fats and fiber-rich carbs.
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This bright, colorful and flavorful fall salad is easy to throw together using a few pre-prepped ingredients and a simple vinaigrette.
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Fresh, peppery arugula adorned with tangy and sweet peaches is topped with a simple balsamic dressing for a perfect late summer lunch or dinner.
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Sauteed kale is a simple, nutritious and delicious side dish that can be enjoyed with any type or protein (fish, chicken, steak, tempeh, tofu). The coconut aminos and sesame seed seasoning blend add a light and flavorful twist.
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One of the perks of working at TCOYD is having a coworker who loves to cook and share creations with the office! Sarah Severance, TCOYD’s Manager of Donor Engagement, is all about salads. This month we’re featuring her Greek Chicken Quinoa Salad, which will bring a burst of Mediterranean color and flavor to your dining table.
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