Recipes

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

This creamy rotisserie chicken salad is great for parties or family gatherings, and prep is fast. This recipe is easily doubled. You can also make it with leftover roast chicken. Serve in pita pockets or on bread, crackers, bagel chips, crostini, or croissants.

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

For this sticky fingers salad, crispy chicken strips are tossed in a hot and sweet sticky sauce, then added to a Romaine and tomato salad. It's delicious and so refreshing.

Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.