Keith's Chicken Salad

Keith makes this and brings it to school about once a month. I found the recipe on a scrap of paper as I packed to move to Alaska.

Take a roasted chicken from a store (vons, costco etc..)
Shred some of it

Add:  chopped up celery, scallions, crushed cashew
Mix in   salt, pepper, mayo.  At the end put in
Whole grain mustard - he likes Maille brand.

Easy Minestrone

I made this when I found zucchini and cabbage at Dillingham's local farmers market, grown locally. 
It was delicious.

Easy Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1  10 oz can of diced tomatoes  OR  I used 10-oz. can diced Rotel tomatoes & green chilies 
1 15-oz. can cannelloni or kidney beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender.
Add cabbage and continue cooking until cabbage is tender.
Add remaining ingredients and cook over medium heat for 15 - 20 minutes.