- olive oil
- Dijon mustard
- Coarse salt and ground pepper
- recipe Basic Roasted Beets
- red-wine vinegar
- fresh orange juice
- whole-wheat couscous
- extra-virgin olive oil
- Dijon mustard
- chopped fresh thyme or 1 teaspoon dried thyme leaves
- freshly grated orange zest
- salt
- boiling water
- chopped fresh parsley
- lemon juice
- Freshly ground pepper to taste
Recipe courtesy Southern Living Magazine, Grand Prize Winner, Pam Brand Winner: Linda Rohr, Westport, Connecticut
- * 1 teaspoon minced fresh ginger
- * 1⁄2 cup fresh lime juice
- * 1⁄2 cup hoisin sauce
- * 5 oranges
- * 1⁄2 teaspoon sugar
- * Kosher salt and freshly ground black pepper
- * 1⁄2 teaspoon canola oil
- * 1⁄2 cup coarsely chopped dry-roasted peanuts
- * Vegetable cooking spray
- * 1⁄4 cup chopped fresh cilantro
- * 1⁄4 cup chopped fresh basil
- sea salt and freshly ground black pepper
- extra virgin olive oil
- ripe red or yellow tomatoes
- lemons
- 200g/7oz feta cheese
Per serving
Calories: 217.02
Carbohydrates: 31.85g
Fat: 6.36g
Saturated Fat: 3.82g
Monounsaturated Fat: 2.29g
Protein: 10.13g
Dietary Fiber: 4.57g
Potassium: 576.54mg
Sodium: 145.52mg
- * 1 teaspoon lemon juice
- * 1/4 cup golden raisins
- * 1 cup low-fat Greek style yogurt
- * Dash of Worchestershire sauce
- red wine vinegar
- Dijon mustard
- salt
- l/2 Teaspoon pepper
- l/4 cup olive oil
- mince red onion,
- l/2 Cup sour cream
- l/2 Cup sliced radishes
- l/2 Cup chopped fresh dill
Good with RICE NOODLES with TOFU and BOK CHOY (http://recipething.com/recipes/show/13138)
- chopped dry-roasted peanuts
- fresh spinach
- grated carrots
- bean sprouts
- fresh lime juice
- rice wine vinegar
- low-sodium soy sauce
- sugar
- sesame oil
I just use regular cucumbers and it’s just fine.
- *1 Tbs sugar
- *1/4 cup extra virgin olive oil
- *1/8 cup rice wine vinegar
- *2 Orient Express cucumbers
- soy sauce
- *Fresh ground pepper
- *Fresh chopped dill
- sliced pimentos
- wax beans
- cannellini beans
- salami
- Beautiful lettuce
- provolone
- Add 7 Seas Red Wine Vinaigrate
- Serve w/ Multi-grain batard
“Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Nicoise olives is a hallmark of salade Nicoise. If they’re not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek”
- TUNA
- olive oil
- Table salt and ground black pepper
- VINAIGRETTE
- lemon juice from 2 or 3 lemons
- extra-virgin olive oil
- minced fresh thyme leaves
- minced fresh basil leaves
- minced fresh oregano leaves
- Dijon mustard
- Table salt and ground black pepper
- SALAD
- Large eggs
- dry vermouth
- niçoise olives