Rachael Ray's non profit organization, Yum-o!

Recipes

Zucchini Crust Pizza Bake

There are even veggies in the crust of this whole new way to make pizza!

Serves 4

South-of-the-Border Tomato Soup

Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.

Serves 4

Chicken and Broccolini with Orange Sauce

This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.

Serves 4

Tomato and Mozzarella Salad

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Serves 4

South-of-the-Border Iceberg Salad

SUBMITTED BY:

Rachael Ray

This salad goes well with our Cheddar-Studded Turkey Burgers!

Serves 4

INGREDIENTS:

1/2 head iceberg lettuce, chopped
1/2 medium size red onion, diced
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and cut into thin strips
1 ripe Hass avocado
2 limes

DIRECTIONS:

Chop and dice the iceberg lettuce, onion, mango and red pepper. Ask a grown-up helper (GH) for help with the chopping, if you need it.
In a salad bowl, combine the chopped iceberg lettuce, mango, red bell pepper and the onion.
Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved avocado. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces and add the avocado pieces to the salad.
Slice the limes in quarters and squeeze them over the salad. Drizzle with about three tablespoons of EVOO. Season with salt and pepper, and toss to coat.

SEARCH AGAIN BY CATEGORY

GO