When every minute matters, you can count on Barbara Blake’s easy Garden Vegetable Wraps for a nutritious meal-on-the-go. They’re a cinch to prepare, packed with fresh veggie goodness and a breeze for all ages to handle, explains the West Brattleboro, Vermont cook.
Chunks of broccoli and a touch of thyme make creamy Carrot Broccoli Soup a first course that folks really enjoy. The filling accompaniment comes from Sandy Smith of London, Ontario.
APPEALING PARTNERS
- Pretzels
- Grapes
PRACTICAL TIPS
- For a quick and easy appetizer, wrap the veggie roll-ups in plastic wrap and refrigerate them for at least an hour. Then cut them into 1-inch slices and serve with party picks.
- Caught without tortillas? Serve the veggie wrap filling in pita pockets.
- For added interest and flavor, Sandy Smith tops her soup with a sprinkle of reduced-fat shredded cheddar cheese.