red onion

Lentil Salsa 1/2 cup lentils (green)1 lb tomatoes (finely diced)1/2 ea red onion (finely diced)1 ea jalapeno pepper (seeded, finely diced)1/4 cup cilantro (chopped)2 ea limes (juiced)1/2 tsp kosher salt Cook green lentils according to package directions. Strain and let cool completely.In a large bowl mix together cooked green lentils, tomatoes, red onion, jalapeno, cilantro,

Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette

Tyson® Balsamic Chicken & Pears 4 each Tyson® Boneless Skinless Chicken Breasts (or thighs)2 medium pears (cored and thinly sliced)1/2 cup red onion (thinly sliced)3 tsp olive oil1/2 tsp thyme1/2 tsp salt1/4 tsp black pepper1 Tbsp balsamic vinegar Preheat oven to 450°F. Place pear and onion slices in a single layer in 13 x 9-inch

Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.

Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.

Spicy Vegetarian Chili with Quaker® Oats Pepper puree3 cups low sodium vegetable broth (reduced 3/4 (divided))2 small poblano chili pepper (charred, peeled)1 medium Pasilla Chili Pepper (dried)Chili1/4 cup Quaker® Steel Cut Oats3 Tbsp vegetable oil1/2 cup mushrooms (quartered)1/2 cup yellow onion (diced)1/4 cup red onion (diced)1/4 cup carrot (finely shredded)3 cloves garlic (jumbo, minced)1/2 cup

This Love One Today® fresh avocado recipe is another way to make the American Heart Association® recommendations part of your healthy lifestyle. It’s stuffed with fire-grilled vegetables and a sprinkling of light queso.

Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.

Grilled Salmon & Panzanella Salad Grilled Salmon1 1/4 lbs salmon (~5 ounces per serving)1 tbsp lemon juice1/3 tbsp olive oil1/2 tsp ground black pepperPanzanella Salad1 medium cucumber (peeled, diced 1/2")1 large tomato (heirloom or any fresh variety, sliced)2 ounces frozen peas (thawed)1/4 medium red onion (trimmed, diced 1/4")1/2 medium red pepper (trimmed, diced 1/2")1 ounce