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"In honor of National Food Day yesterday, Katie Lee (author of The Comfort Table: Recipes for Everyday Occasions) and Sunny Anderson (author of Sunny&amp;#x27;s Kitchen: Easy Food for Real Life) teamed up with The New York Foundling&amp;amp;#8212;a social-service provider for kids and families catering to those in the foster-care system and low-income communities&amp;amp;#8212;to share healthy, no-cook, and affordable recipes. You know, the kinds of recipes that we all need more of in our lives, because they&amp;#x27;re not just easy&amp;amp;#8212;they&amp;#x27;re yummy too. I mean, just take a look: Katie Lee&amp;#x27;s Veggie Taco Wraps Serves 6 1 can black beans, drained and rinsed 1 teaspoon olive oil 1 tablespoon taco seasoning 6 whole-wheat tortillas 1 cup shredded cheddar cheese 1 cup baby spinach leaves or lettuce Salsa In a small bowl, mash beans with olive oil and taco seasoning. Spread a few tablespoons of beans on the center of each tortilla. Top with a couple tablespoons of salsa, cheese, and spinach. Roll the sides of the tortilla over the filling, starting at the bottom. Fold the edges in. Wrap in a piece of wax paper and cut in half. Sunny Anderson&amp;#x27;s Cucumber and Orange Salad with Creamy Pineapple Dressing Serves 4 to 6 Dressing: 1/2 cup canned crushed pineapple, undrained 1/4 cup sour cream 2 tablespoons apple cider vinegar 2 teaspoons sugar Kosher salt Salad: 2 oranges 2 English cucumbers, peeled, halved lengthwise twice to quarter them, then sliced 1/2-inch thick 1/2 cup finely chopped red onion 2 tablespoons sweetened coconut flakes, for garnish (optional) Make the dressing. In a large bowl, combine the pineapple, sour cream, apple cider vinegar, and sugar. Stir until the sugar dissolves and is not gritty. Taste and season with a tiny pinch of salt. Optional: Refrigerate for 30 minutes. Prepare the oranges. Slice off the top and bottom of each orange to create a flat surface on each end. With the orange resting on one cut side, use a knife to cut between the flesh and white pith of the peel, angling the knife to expose the flesh from top to bottom. Hold an orange in one hand over a large bowl and carefully remove the segments with the other by sliding the knife between the flesh and the membrane that separates each wedge. Repeat with the second orange. Toss the salad with dressing. Add the cucumber, red onion, and dressing to the oranges. Gently toss, then serve chilled or at room temperature with a sprinkle of coconut (optional). Will you try either of these? And what&amp;#x27;s on your weekend menu? View Glamour&amp;#x27;s Healthy Recipes notebook on Springpad"^^<http://www.w3.org/2001/XMLSchema#string>
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