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This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children...
These crunchy, hearty oatcakes are terrific eaten like crackers with savory or sweet accompaniments. Sprinkle with either salt or sugar before baking, then serve alongside soups and stews for dipping or spread with jam and enjoy with a cup of tea for breakfast or...
Use leftover spiral-sliced ham or any favorite ham to fill these little biscuits.
A hint of smoky chipotle pepper gives this festive mix a spicy kick. It tastes like caramel corn but doesn't use corn syrup and can be made without any special tools.
Thick, juicy halibut steaks coated with flavorful Cajun seasoning are a wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the halibut is matched by the savory quinoa.
Make this luscious dip up to 2 days ahead and serve it with vegetable crudités and whole wheat crackers.
Using canned lump crab meat makes this an affordable meal. Serve with a tossed salad or bowl of soup.
Turn a box of shells and alfredo into a family-friendly weeknight meal in just 20 minutes.
Our slightly savory version of the holiday favorite starts with a homemade cornbread mix and highlights the natural sweetness of corn.
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We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.
Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.
This soup shows off a gorgeous orange color and warm ginger bite on the finish. A simple cheese cracker is the ideal counterpart to the heat of the ginger.
Take a break from meat and serve these easy wraps at your next get together. They're full of protein and flavor and low in fat.
These vegetable-packed baked quinoa cakes are excellent served hot or at room temperature. Make smaller cakes and serve them as appetizers at your next party, if you like.
These tender chicken breasts are topped with a hearty tomato and mushroom based sauce and a heaping side of history.
A bowl of ice cream will be much improved with a bit of this sweet pear compote spooned over the top. Or to prove that it's not just for dessert, try spreading some on a sandwich with roasted pork loin, crisp lettuce and Dijon mustard.
This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.
This simple combination of leafy green lettuce, sweet red onion, sliced apples, roasted pecans and dried cherries tossed in raspberry vinaigrette can serve as a main lunch entrée or on the side in a more extravagant meal.