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LeAnne Campbell has a PhD in Education and over 30 years of experience designing and directing education initiatives, specifically leadership programs, professional development workshops, conferences and curriculum development workshops. She currently lives in the mountains of La Cumbre, Dominican Republic and is the president and founder of Global Roots which is located within the SOMOS Education Center.

Favorite Bean & Corn Chili With Pasta
Favorite Bean & Corn Chili With Pasta

Super easy and tasty, this dish can be made in 10–15 minutes. You can save even more time by using canned tomatoes, canned kidney beans, and frozen corn, just make sure to check the salt content for the canned tomatoes.


Polenta Pie with Rice & Beans, Salsa, and Guacamole
Polenta Pie with Rice & Beans, Salsa, and Guacamole

A hearty porridge that originated in Italy, polenta has a grainy texture that’s often compared to grits. In this dish, it goes really well with the smoothness of the avocado! It’s hearty, tasty, and a great dish to make for large groups.


Greek Salad with Tofu “Feta”
Greek Salad with Tofu “Feta”

This Greek salad is great as a side with pizza or pasta. It can also be served on its own with whole grain bread. For the salad greens, I prefer a balanced mixture of arugula, spinach, and romaine lettuce. The peppery flavor of the arugula goes really well with the Kalamata olives and marinated tofu!


Tomatillo & Sweet Potato Buddha Bowl
Tomatillo & Sweet Potato Buddha Bowl

This is one of those dishes that you can have two or three times a week and still want more. To satisfy this craving, I often double or triple the sauce recipe, then keep it in my refrigerator or freezer, making it easier and quicker to prepare the next time.


Lentils With Tomatoes & Spinach Over Rice
Lentils With Tomatoes & Spinach Over Rice

Enjoy this wholesome, aromatic dish on cold winter days with a chunk of your favorite rustic whole wheat loaf. The little bit of spice from the jalapeños does a lovely job of accenting the sweetness of the tomatoes and oregano.


Tomatillo Sauce
Tomatillo Sauce

Tomatillos—also known as “Mexican husk tomatoes”—are bright and somewhat acidic. Cilantro complements their flavor profile really well.


Peanut Kale Soup
Peanut Kale Soup

It’s a good idea to make big batches of this dish—it’s one of those soups where everyone goes back for seconds, thirds, and yes, sometimes fourths. If you don’t have kale on hand, use collard greens or spinach.


5 Ways to Cook and Prepare Ripe Plantains
5 Ways to Cook and Prepare Ripe Plantains

Plantains can be consumed green, yellow or black; ripe or unripe; cooked or uncooked; baked, fried, steamed, boiled or grilled. But how do you prepare them? Here are five of my favorite dishes using ripe plantains.


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