Prepare:
2 eggs, hard cooked, chopped
2 egg whites, hard cooked, chopped
Half cup chopped green bell pepper
2 tablespoons chopped onion
1/4 cup mayo or salad dressing
Half teaspoon dried tarragon leaves
Salt wheat bread cucumber slices lettuce leaves
Want a very healthy side dish in your table? Try this one!
Prepare:
1 can water packed tuna, drained, flaked
2 hard cooked egg whites, chopped
1/4 cup chopped green onions
2 tablespoons shredded carrots
3 tablespoons mayonnaise or salad dressing
2 tablespoons non eat plain yogurt
Salt and pepper
A member of the cabbage family, Rapini, or broccoli rabe, is a vegetable that is gaining broader popularity. Now widely cultivated in california, it's commonly available in supermarket year round. Locally grown varieties are available for most of the summer and fall. Rapini tastes slightly bitter, is very tender and cooks quickly. A familiar ingredient in Italian cooking, it's common in soups, pasta and tarts, and as a side dish served hot or cold.
A member of the beet family, Swiss chard has broad, green, somewhat glossy leaves. Its wide stems are usually white or red but are sometimes yellow, pink and multicolour. The leaves and stems are often prepared separated. The leaves can be cooked just like spinach and have a similar but somewhat more earthly flavour. Good in egg and cheese dishes, the stems have a slightly stronger flavour and must be cooked longer.
