Edamame Spaghetti with Sundried Tomatoes & Olives

This is a variation of my Spaghetti with Artichoke Hearts recipe. In my other recipe I used a pasta product from “Explore Asian”. “Explore Asian” is now “Explore Cuisine” and their packaging has changed. It is still the same impressive pasta product, with each 2-ounce serving providing 20–25 grams of protein and 10–15 grams of fiber! The…

White Bean Summer Salad

This is a variation of my Garden Bean Salad recipe. Ingredients 2 (15-ounce) cans white (navy or northern) beans, rinsed and drained 2 medium-size cucumbers, diced (remove seeds, if large and tough) 2 fresh tomatoes, diced ¼ cup chopped spring (baby) onions or scallions 2 tablespoons capers 5 tablespoons lemon balsamic vinegar (one of ME’s bulk…

Italian-style Quinoa with Sun-dried Tomatoes, Spinach & Olives

I still enjoy experimenting with quinoa dishes (even though I’ve created many). You can get very creative with this versatile, nutritious little seed. Ingredients: 3½ cups water 2 vegetable bouillon cubes (or 1 teaspoon salt) 2 tablespoons nutritional yeast ½ teaspoon granulated garlic ½ cup chopped sun-dried tomatoes 2 cups uncooked quinoa, rinsed and drained…