Ingredient: tomato, chopped


Spring Minestrone Soup

Minestrone soup is one of those classic, year round soups as you incorporate whatever seasonal vegetables are on hand. I love this spring version which includes fresh herbs, green beans, leeks, spinach and, of course, freshly grated parmesan. It’s quick and easy to make; perfect for a mid week dinner.


Edamame, Corn and Shrimp Salad

Serve with warmed whole grain dinner rolls-

An edamame and corn salad in the deli section of Whole Foods Market inspired me to create this easy, healthy, light summer salad. My husband ate two huge bowls of this salad declaring it one of his favorites. Try it scooped into a large lettuce leaf and you have an edible “bowl”.


Creole Turkey and Rice

Served with braised collards-

I came up with this Creole-inspired recipe when I was gifted from my friend and neighbor, Amy B., her leftover Thanksgiving Creole brined turkey breast. This is so delicious and easy to make whether you use leftover or fresh turkey. Served over steaming hot rice and a side of collards and you’ll be bringing out your Louisiana drawl in not time.