Fall Vegetable Curry
[acf field=’ingredients’] Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish. Cooking Light OCTOBER 2010 Hands-on: 13 Minutes Total: 25 Minutes Heat olive oil in a large nonstick skillet over...Healthy Bean Soup With Kale
[acf field=’ingredients’] In a large pot, heat olive oil. Add garlic and onion; saute until soft and the onion is transparent. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes. Add 3...Crunchy Pear and Celery Salad
[acf field=’ingredients’] Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir...Chicken with Brussels Sprouts
[acf field=’ingredients’] Preheat oven to 450°. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at...Apple and Rosemary Pork Roulade
[acf field=’ingredients’] Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add onion, apple, and garlic; sauté 5 minutes or until tender. Add vinegar and rosemary; cook 1 minute. Place apple mixture in a...
