Make these hearty muffins ahead for the week, or freeze them for an easy breakfast on the go. Makes ~1

2 cans of Tuna 2 potatoes, diced 1/2 onion, diced, divided ¼ cup of breadcrumbs 1 egg Celery, chopped Salt

Makes 12 servings  Ingredients: 2 cups strawberries, chopped – fresh or frozen. 2 cups (16 ounces) vanilla or fruit yogurt

This recipe is from the “Run Fast. Eat Slow” Cookbook https://www.runfasteatslow.com/. Our Board member Kip Bergstrom, AKA “The Perishable Cook”, whose

This recipe is from Madhur Jaffrey’s “An Introduction to Indian Cooking,” 50th Anniversary Edition, 2023. Our Board member Kip Bergstrom,

Looking for ways to get your littles to eat more fruits and veggies? These cute fruit and veggie critters are

Ingredients   3 Tbsp oil 1 cup onion, chopped 1 cup carrots, finely chopped Heat oil in a large pot over

This colorful, nutritious salad can be enjoyed warm or cold, and makes yummy leftovers. Makes 12 Servings Ingredients 1 small

Make this cornbread recipe the classic way, or try one of the variations for a yummy twist on the basic

Use fresh, frozen, or canned vegetables to make mini egg frittatas baked in a muffin tin. These reheat well from