Russets versus reds: what’s the difference? Starchier and thicker skinned, russet potatoes work well in baked, mashed or fried dishes. New reds, on the other hand, have less starch and paper-thin skin—making them perfect for boiling, steaming or grilling. Try this easy-to-make red potato salad for your next picnic or party. Spuds are boiled and quartered, then tossed with good-for-you Greek yogurt, crunchy celery and fresh herbs.
Can’t decide which dip to serve with your chips? Make one that blends two of everyone’s favorites with this clever recipe for Guacamole Hummus. Just toss a can of organic chickpeas, a ripe avocado and a few other simple ingredients into your food processor for a smooth, creamy creation to scoop up and enjoy with dippable snacks.
This light pasta dish is bursting with the fresh green goodness of cilantro and tender sweet peas. A nice change of pace from traditional red or heavy cream sauces, its light dressing is made from extra virgin olive oil, lemon juice and Parmesan cheese, with a hint of red pepper added for kick.
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