This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, drizzled with balsamic. All can't wait to be mixed for delicious flavor in every bite.
Tomatoes and chicken simmer along with fresh onions, garlic and peppers in the slow cooker, just waiting to be amazing as soon as you walk in the door.
A better-for-you mix of classic ingredients, including an ingenious way to make the shell, lets you deliver a family-restaurant favorite while being smart about it.