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One Pot Vegetarian Stew

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  Ingredients: 2 teaspoons vegetable oil 1 medium onion, chopped 1 medium green bell pepper, chopped 3 cloves garlic, finely chopped 1 (14.5 oz.) can diced tomatoes 2 cups fresh or frozen corn 1 (14.5 oz.) can low-sodium vegetable broth

Posted in FoodBank CookBook

Refreshing Citrus Green Smoothie

Citrus-Punch-Detox

Ingredients:  1 cup fresh cut spinach leaves  2 lemons, peeled  1 lime, peeled  2 oranges, peeled  1 celery stalk  ice Preparation: Using a regular blender, feed in the oranges, lemons and lime. Add the spinach, celery and ice. Blend until smooth.

Posted in FoodBank CookBook

Spicy Cauliflower Tapas

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Ingredients: • 2 tsp. olive oil • 2 cloves garlic, peeled and minced • 1 1/2 tsp. red pepper flakes • 1 large head cauliflower, separated into florets • 1/3 cup fresh lemon juice • 1 Tbsp. grated lemon peel

Posted in FoodBank CookBook

Grilled Chicken Salad with Greens & Herb Sherry Vinaigrette

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Ingredients: •  2 lbs. of assorted seasonal garden greens, arugula and baby spinach •  6 chicken breasts (6 oz. each) •  1 tbls. thyme •  Zest of one lemon •  6 chives, chopped •  2 tbls. extra virgin olive oil

Posted in FoodBank CookBook

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