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Leftover applesauce from the dessert can be passed at the table to accompany the latkes.

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garlic bread on a plate

Whole Wheat Garlic Bread Sticks

These easy and delicious garlic bread sticks are a great side dish for our Chicken Spaghetti or as a snack.

Makes 6 servings.


  • 6 slices bread (100% whole wheat)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 Italian seasoning (as needed, to sprinkle on)


  1. Spread each slice of bread with one teaspoon oil.
  2. Sprinkle with garlic powder and Italian seasoning.
  3. Stack bread and cut each slice into 3 equal parts.
  4. Bake at 300 degrees for about 25 minutes or until crisp and lightly browned.

For nutrition information, please visit Whole Wheat Garlic Bread Sticks at What's Cooking? USDA Mixing Bowl.

beef with carrots and green beans on the side

Beef Pot Roast

This pot roast recipe is seasoned with orange juice, allspice, and pepper for a savory meal.

Makes 8 servings.


  • 1/2 cup onion (chopped)
  • 2 tablespoons water
  • 2 1/2 pounds beef chuck roast (boneless)
  • 2 cups water (hot)
  • 1 beef bouillon (cube)
  • 1 tablespoon orange juice
  • 1/4 teaspoon allspice
  • 1/8 teaspoon pepper


  1. In a small bowl, put the bouillon cube in 2 cups hot water. Stir it until the bouillon cube dissolves. This will make 2 cups of beef broth.
  2. In a medium bowl, stir together the broth, orange juice, allspice, and pepper.
  3. Peel and chop the onion, to make 1/2 cup chopped onion.
  4. Put 2 tablespoons water in the skillet. Heat on medium.
  5. Put the onion in the skillet. Simmer it until tender.
  6. Add the roast to the skillet. Brown it on all sides.
  7. Pour the broth mix over the meat in the skillet.
  8. Cover and simmer for 2 hours.

For nutrition information, please visit Beef Pot Roast at What's Cooking? USDA Mixing Bowl.

Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

Quinoa (pronounced "keen-wah") is a whole grain with origins in South America. It is combined in this recipe with black beans, savory vegetables, and spices for a cold salad that is light and refreshing. This salad is high in protein and can be served as a main or side dish.

Makes 6 servings.


  • 1/2 cup quinoa (dry)
  • 1 1/2 cups water
  • 1 1/2 tablespoons olive oil
  • 3 teaspoons lime juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander (ground, dried cilantro seeds)
  • 2 tablespoons cilantro (chopped)
  • 2 scallions (medium, minced)
  • 1 can black beans (15.5 ounce can, rinsed and drained)
  • 2 cups tomato (chopped)
  • 1 red bell pepper (medium, chopped)
  • 1 green bell pepper (medium, chopped)
  •   green chiles (2 chiles, fresh, minced, to taste)
  •   black pepper (to taste)


  1. Rinse the quinoa in cold water. Boil water in a saucepan, and then add the quinoa.
  2. Return to boil, and then simmer until the water is absorbed, 10 to 15 minutes.
  3. Cool for 15 minutes. While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
  4. Combine chopped vegetables with the black beans in a large bowl, and set aside.
  5. Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.

For nutrition information, please visit Quinoa and Black Bean Salad at What's Cooking? USDA Mixing Bowl.

spinach and potato latkes

Spinach Potato Pancakes

This versatile veggie dish makes a tasty snack or appetizer.  Serve with applesauce on the side.

Makes 4 servings.


  • 2 cups zucchini, shredded
  • 1 potato, medium (peeled and shredded)
  • 1/4 cup onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 cup whole wheat flour
  • 1 1/2 cups spinach, chopped and steamed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • applesauce (optional)


  1. Combine the first eight ingredients in a bowl.
  2. Stir in egg and mix well.
  3. Drop batter by 1/4 cups-full onto a well-greased hot griddle and flatten to form patties.
  4. Fry until golden brown; turn and cook until the second side is lightly browned. Drain on paper towels and serve with applesauce, if desired.

For nutrition information, please visit Spinach Potato Pancakes at What's Cooking? USDA Mixing Bowl.

a small stack of latkes

Red Lentil Latkes

Traditionally, latkes are pancakes made from potatoes, but these latkes also include lentils, cheese, and hot sauce. Flavorful and tasty, this dish makes a great weeknight meal. Enjoy it along with a side salad.

Makes 4 servings.


  • 1/2 cup dry red lentils
  • 1 potato, medium grated (about 1/2 pound, peeling is optional)
  • 1 large egg
  • 1 garlic clove, finely sliced
  • 2 tablespoons Parmesan cheese, grated or other cheese (optional)
  • 1 dash hot sauce (1-2 dashes, optional)
  • 1/4 teaspoon salt
  • black pepper (to taste, optional)
  • 2 tablespoons canola oil (or olive oil, for cooking)


  1. Add the lentils to a medium saucepan and add water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes. Drain and set aside.
  2. Meanwhile, remove the excess water from the potato: you can either squeeze it by the handful, or put the entire pile on a clean tea towel and wring it out.
  3. Crack the egg in a medium bowl and beat it lightly. Add the potato, cooked lentils, garlic, green onion, and cheese and hot sauce if you're using them in a medium bowl. Add the salt and a good grinding of black pepper, and stir until combined.
  4. Heat a large skillet over medium heat, then add a generous drizzle of oil (1-2 Tablespoons). Working in batches, so as not to crowd the pan, add clumps of the potato-lentil mixture (about the size of a golf ball or slightly larger works well), and flatten each as soon as it's in the pan, making them about a half inch thick.
  5. Cook for about 4-5 minutes per side, until the latkes are deeply golden brown and cooked through. Add a little more oil to the pan for each additional batch. Serve immediately or keep the latkes warm in a 200°F oven for up to an hour.

For nutrition information, please visit Red Lentil Latkes at What's Cooking? USDA Mixing Bowl.

applesauce loaf cake

Applesauce Loaf Cake

Cinnamon, nutmeg, and toasted walnuts make this loaf cake taste as great as it smells.

Makes 16 servings.


  • 1/2 cup walnuts (chopped)
  • 1 1/2 cups applesauce
  • 1 egg
  • 1 cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups flour (all purpose)
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon (ground)
  • 1/2 teaspoon nutmeg (ground)
  • 1 cup raisins


  1. Wash hands well with soap and warm water.
  2. Pre-heat the oven to 350 degrees. Grease 2 (8x4x2 inch) loaf pans.
  3. Toast walnuts in an ungreased skillet pan. Stir while heating on medium-low heat for 5-7 minutes. They are done when they are brown and smell nutty. Set aside to cool.
  4. Mix applesauce, egg, sugar, oil and vanilla in a large bowl.
  5. Mix flour, baking soda, cinnamon, and nutmeg together in a smaller bowl.
  6. Pour flour mixture into applesauce mixture.
  7. Stir in raisins and cooled toasted nuts.
  8. Pour half of the batter into each greased pan. Bake for 45-55 minutes.
  9. Remove cakes from the oven. Cool for 10 minutes. Remove from pans to finish cooling. For best taste, let cakes cool a few hours before serving.

For nutrition information, please visit Applesauce Loaf Cake at What's Cooking? USDA Mixing Bowl.