Looking to cook up something great this Memorial Day weekend?
Our favorite guest chef is back with some healthy ideas on how to perk up the holiday.
Andrea Ward, with the Village at Marymount, stopped by with some great ideas.
Below are the recipes from Wednesday's noon show.
FARRO SALAD: Soak farro in water to cover for just about 30 minutes. Drain, rinse and place in pot, cover with water. Bring to a boil and let simmer for 30 minutes. Drain and toss with olive oil and lemon juice while warm. When cooled, toss with your favorite raw, steamed or cooked vegetables.
TOFU SALAD: Dice firm tofu and marinate in soy and sesame oil for several hours. Drain and toss with shredded scallions, carrots, chopped peanuts. Add enough buttermilk just to coat and toss lightly.
GRILLED NEW POTATO SALAD: Boil potatoes until almost cooked through. Cut in half and place on a hot grill to char and cook thoroughly. While warm, toss with your favorite vinaigrette. Add roasted peppers, grilled onion, olives, artichoke hearts and toss.
GREEN BEAN SALAD: Clean and steam green beans. Let cool completely and toss with Honey Dijon salad dressing. Top with sliced onion, crumbled blue cheese, and caramelized walnuts.*
*To caramelize walnuts, mix with equal parts of melted butter and brown sugar. Cook together until sugar is dissolved and all nuts are coated. Let cool before using.