All posts by
Carolyn Dunn, PhD, RDN, LDN

Leftover Turkey Sandwich or Wrap

This is a non-recipe recipe. I like using flatbread or lavash for this sandwich so there is not too much bread. It consists of leftover turkey, shredded lettuce (Romaine is good), and some cranberry sauce. Try the cranberry relish recipe here. It makes a really good sandwich component. You can add Dijon mustard if you… Continue reading »

Turkey Grain Bowl

After the big Thanksgiving meal, a grain bowl is a welcome fresh meal that uses some of the leftover turkey. There are a lot of possible variations on this so don’t feel like you have to stick to the recipe. Just layer the flavors with what you have on hand. The recipe below makes two… Continue reading »

Turkey Rice Soup

Leftover turkey is great to add to soup. This simple, delicious soup also uses leftover rice that you may have. If you don’t have rice, you can add noodles. The size of the carrots and celery is up to you. However, I like chopping them rather small (1/4 inch). Since the soup is not pureed,… Continue reading »

Thai Pumpkin Soup

This is a simple and delicious soup that uses canned pumpkin. It has a nice amount of heat and interesting flavor thanks to the lime juice topping and the Thai red curry paste. I prefer to blend the soup so you don’t have whole pieces of onion but that is optional. I also prefer to… Continue reading »

Fresh Cranberry Orange Relish

Cranberries are super healthy with lots of antioxidants. Thanksgiving, however, does not bring out the best in this super fruit as they are usually accompanied by lots of sugar. This recipe is what I would call healthy-ish as it does have some sugar but lots of fruit that adds most of the sweetness. It also… Continue reading »

Shopping for Fruits and Vegetables During a Pandemic

When you have the luxury of going to the store often, shopping for fruits and vegetables is not that big of a deal, you just buy what you need for the next few days. But, what if you are trying to shop just once in a while and stay home as much as possible as… Continue reading »

Vegetables for Breakfast – Avocado Tomato Salad

I love a non-recipe recipe. A recipe that really is just a very simple prep technique with a few ingredients. No need to measure. I recently had a breakfast for our department and wanted to serve one vegetable dish. Not an easy feat for a Westerners that usually don’t eat vegetables at breakfast. We had… Continue reading »

Muesli by any other name is cold oatmeal – and it rocks

Whenever I travel to Europe, especially when on a cruise, one of the things I look forward to is the Muesli. When we see in Muesli the stores here it is a cold ready to eat cereal like granola. While this is technically muesli, the kind I crave is very different. It is a cold… Continue reading »

What To Do With Leftover Spaghetti Sauce

I love making homemade spaghetti sauce…that is until I had Giovanni Rana’s Marinara. I cannot make it any better and the addition of carrots in their recipe means it is low in added sugar. You can find it in the refrigerator section with the fresh pasta in many grocery stores. When I saw it in… Continue reading »

5 Essential Rules of Cooking

Now that we have our new Dinah E. Gore Teaching and Research Kitchens on NC State Campus, I have been doing more culinary training including our Eat Smart, Move More, Prevent Diabetes Cooking School. Working to help others be better cooks always makes me a better cook and helps me analyze what is important in… Continue reading »