An ideal side dish for any meal, this coleslaw combines garden favorites like radicchio, carrots, parsley, jicama and red pepper with a tangy Dijon mustard vinaigrette. This is the perfect recipe for your Labor Day parties this weekend.
Peach season is technically almost over (although there’s some debate about that!), but there’s still some time to enjoy these fresh stone fruits before moving on to the frozen and canned varieties. Whichever way you enjoy them – fresh, frozen, or canned – you don’t want to miss out on what this juicy, nutritious and delicious fruit has to offer.
Life can get pretty hectic at times, and during these times I find it difficult to eat healthy. I usually grab whatever is in the fridge and eat on the road to my next activity. I found this recipe to be my new go-to on busy nights. It’s easy to prep in advance so that during the week you just throw the ingredients together.