Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
Chunks of boneless chicken breast simmer with an Asian-inspired sweet, tangy orange sauce, and are served over hot cooked rice with a sprinkling of green onions.
