Wednesday, 12 September 2018


Total Time : 15, Difficulty : 1, Servings : 4, Ingredients : 9

Total Prep Time: 15               Calories Per Serving: 280

Bananas and apple salad with a light citrus cinnamon vinaigrette.


1 large Banana, sliced 
2 cups cooked whole wheat couscous or Moroccan couscous, cooled (about 1/2 cup dry) 
1/2 cup chopped Red Apple 
1/3 cup sliced Celery 
1/4 cup chopped walnuts, toasted 
1/2 cup plus 2 tablespoons orange juice 
3 tablespoons olive oil 
1 tablespoon lemon juice 
1/2 teaspoon salt 
1/8 teaspoon ground cinnamon


COMBINE banana, couscous, apple, celery and nuts in large bowl. Set aside.
STIR together orange juice, oil, lemon juice, salt and cinnamon in small bowl. Pour over salad; toss to evenly coat.

Thursday, 6 September 2018


Total Time (mins) : 20, Difficulty : 2, Servings : 6, Ingredients : 12

Total Prep Time: 20 minutes                 Calories Per Serving: 150

It’s market day in Seville – shoppers, basket in tow, make their way around the square for the first pick of the season’s bounty. Somewhere in the distance there’s the clapping and tapping flamenco dancers, adorned in their frilly dresses with flowers in their hair. This summery, Southern Spain-inspired “coleslaw” reminds us of that perfect outdoor café meal, light enough for an easy lunch, hearty enough for an entrée side to share.


  • 1 package (14 oz.) Classic Coleslaw 
  • 1/4 cup lite sour cream 
  • 2 tablespoons orange juice 
  • 2 teaspoons basil pesto 
  • 2 teaspoons tomato paste 
  • 2 teaspoons white or red vinegar 
  • 1 tablespoon olive oil 
  • 1 teaspoon smoked paprika or ground cumin 
  • 1 pound small red potatoes, cooked until tender, drained, halved, cooled 
  • 1/4 cup fresh or thawed frozen peas 
  • 1/4 cup fresh or thawed frozen corn kernels 
  • 1/4 cup red bell pepper, chopped 
  • Salt and pepper, to taste (optional)


  • IN a large bowl, mix sour cream, orange juice, pesto, tomato paste, vinegar, oil and paprika or cumin until well combined.
  • ADD the potatoes, peas, corn, red pepper and Classic Coleslaw to dressing mixture and toss. Season with salt and pepper if desired.
  • TRANSFER to shallow bowls or plates.

Saturday, 1 September 2018


Total Time (minutes) : 20, Difficulty : 1, Servings : 6, Ingredients : 10

Total Prep Time: 15 minutes             Calories Per Serving: 230


  • 3 firm Bananas, peeled and cut into 1/2-inch slices 
  • 1/4 lb. Asparagus, woody ends trimmed 
  • Olive oil spray
  • 2 small heads or 1 large head Romaine, washed and chopped 
  • 1/3 cup walnut pieces 
  • 3 oz. blue cheese, crumbled 
  • 3 tablespoons olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon grated lemon peel 
  • Salt and pepper, to taste 
  • 1/2 cup Blackberries


  • SPRAY banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
  • CHOP romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
  • COMBINE olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
  • POUR dressing over salad and gently toss.
  • DIVIDE salad between six serving plates and top with blackberries.