Just Food For Thought

Monday, July 8, 2013

Red Bean, Herb and Walnut Salad


  • 2 cups cooked red beans or kidney beans (rinse if using canned)File 1362
  • 1/4 cup finely diced celery
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup chopped chives...
Monday, July 8, 2013
thousand tomato salad

Thousand-Tomato Salad with Ricotta & Basil Oil


For the Basil Oil:
¼ cup  fresh basil
½ cup olive oil
Salt & freshly milled pepper
For the Ricotta (if...
Monday, July 8, 2013

File 1360
Just Food’s Community Food Education program has a wealth of resources for New Yorkers looking for inspiration to create simple, healthy--and of course--delicious seasonal meals. Join us for our monthly cooking series at Whole Foods, or check out a Community Chef in...

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