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Simply Roasted Root Vegetables

  This savory dish couldn’t be much easier to prepare and it’s endlessly adaptable. Our version calls for roughly five pounds of assorted root vegetables. Use whatever you have and change it up to create your own version.

Serves 8-10
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Skinny Minnie Smoothie

Serves 2
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Slow Cooker Oatmeal

  Make this at night, turn on before you go to bed and have a heck of a breakfast waiting for you in the morning.

serves 6-8
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Spicy Honey BBQ Sauce

Turn the heat on or off by altering the amount of chili powder. Make this recipe into a Honey Mustard sauce simply by adding a couple of teaspoons of a Dijon style mustard. Brush on this sauce toward the end of the grilling time. Delightful paired...

Makes 1 3/4 cups
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Spinach and Cannellini Bean Dip

We included this delicious dip in our Italian comfort food feast in the Fall, 2012, issue of Graze. This dip is simple to prepare and impressive! Serve it with a variety of crostini - small slices of toasted Italian bread. 

serves 12
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Spring Asparagus and Green Pea Soup

This simple soup is not only tasty, but is the prettiest spring green you ever did see. It’s a quick cooking soup that’s best served fresh to preserve the bright color. We’ve made it vegan by using almond milk and vegetable broth and...

Serves 4-6
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Strawberry Maggies

We call these frosty goodies Strawberry Maggies, however, you can really use any fruit - try mangoes or seasonal melons. To make these ice pops kid-friendly, substitute freshly squeezed orange juice for the tequila.

Makes 4 - 6
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Summer Melon Salsa

Yield 3 - 4 cups
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Summertime Pasta Salad

...

Serves 8
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Thyme Lemon & Garlic Roasted Chicken

We cooked two of these delicious roasted chickens for our fall, 2011 issue of Graze. The directions use two chickens - if you use just one, then cut the ingredients in half.

Serves 8
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