You can use 3 cups of whatever vegetables you have on hand, whether raw, steamed, sautéed, or roasted. And the wheat berries (or try quinoa, farro, or brown or wild rice) can be warm or cold.
Oh-so easy and flavor packed, this recipe takes advantage of the savoriness of the fermented black beans that are used in Chinese cooking. Like spicy? Choose a black bean chili sauce instead of the black bean garlic sauce.
No time to prep a pile of veggies? Substitute bean sprouts and a bag of slaw for the matchstick-cut veg and cabbage. Because the pasta will absorb some sauce, undercook it by 2 minutes, then rinse in cold water and drain.
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To make this salad a spring and summer staple, use well-chilled crisp salad greens (like romaine, Little Gem, radicchio, frisée, cabbage, or the inner parts of leaf lettuce) plus the crunchiest veggies (like carrots, radishes, cucumber, snap peas, celery, and bell peppers).
An overview of school foods containing synthetic dyes such as Red 40, Yellow 5, and Blue 1, as well as efforts to ban synthetic dyes in school meals and snacks.
