As we continue on the food journey during Lent, fresh salads, fruits and soups are some great ways of staying with lighter eating and less calories during this special time of year. This week I will feature salads, and in the next few weeks, fruit, soups and desert selections will be featured. All of the recipes are easy, and the servings can be increased for one or a group of guests by doubling or tripling the recipes (2x, 3x, etc.).
At least two times a week our family enjoys a salad dinner with soup and a side of bread or breadsticks. During this special time, celebrating our bodies and filling them with nutritious meal items keep our mind focused and our heart pointed in the right direction. Sriracha Coated Chickpeas
And with this I could not agree more!
Pigeon Peas Green Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at firstname.lastname@example.org.