serves 4
You might need to buy:
- Cherry or Grape Tomatoes
- Extra Virgin Olive Oil
- Ground Coriander Seed
- fresh Garlic
- Kosher Salt
- ground Black Pepper
- Balsamic Vinegar
- fresh Mozzarella
- large leaves fresh Basil
serves 4
You might need to buy:
- Cherry or Grape Tomatoes
- Extra Virgin Olive Oil
- Ground Coriander Seed
- fresh Garlic
- Kosher Salt
- ground Black Pepper
- Balsamic Vinegar
- fresh Mozzarella
- large leaves fresh Basil
serves 4
You might need to buy:
- olive oil
- Dijon mustard
- apple cider vinegar
- fresh parsley leaves
- sunflower seeds
- pumpkin seeds
- salt & pepper
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!
serves 4
You might need to buy:
- thinly sliced green cabbage
- thinly sliced red cabbage
- mayo
You might need to buy:
- chopped parsley
- sea salt
- fresh ground black pepper
- extra virgin olive oil
- white balsamic vinegar or white wine vinegar
- fresh oregano
- fresh lemon thyme
You might need to buy:
- slivered almonds
- raisins
- crumbled Gorgonzola cheese
- red onion chopped coarse
- sliced pear
- raspberry vinaigrette dressing
- salt and pepper to taste
- Beet Greens
serves 4
You might need to buy:
- Salads:
- ORANGE-RASPBERRY Vinaigrette:
- fresh orange juice
- Dijon mustard
- finely chopped shallots
- canola or olive oil
- salt
o toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
The unused core of the Brussels sprouts can be used in soups and stir-fries.
serves 4
You might need to buy:
- Dressing:
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Salad:
- Brussels sprouts
- baby arugula
- grated Pecorino Romano
serves 4
You might need to buy:
- lemon juice
- zest of 1/2 lemon
- mustard
- olive oil