This Mediterranean-style omelet is ideal for a leisurely weekend breakfast. And it's low in cholesterol because it's made with refrigerated egg product.
Warm up with this delicious, belly-filling stew, just brimming with shredded chicken, sliced andouille, rice, celery, red bell pepper, onion and tomatoes.
Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
Pumpkin soup. Such a wonderful comforting winter treat. Smooth and slightly sweet, with its warming sunny colour it's one of those soups that can't help but lift your spirits as the days draw short and dark. The only problem is
Yawnnn.... right? How can this possibly be any good? I mean, it's just lemons and chicken! Honestly, I never would have attempted this recipe from Craig Claiborne's New York Times Cookbook if I didn't have a whole stack of lemons...
