about 3 days ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
about 1 month ago - No comments
1 head Romaine, washed, torn into small pieces 1 apple, cored and cubed 1 pear, cored and cubed 1 tangerine, peeled, segmented, and diced 6 ounces Swiss cheese, shredded 3/4 cup cashew halves 3/4 cup toasted chopped hazelnuts 3 tablespoons dried cranberries 1/4 cup sugar 3 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed
about 1 month ago - No comments
1 1/2 lb. fingerling potatoes, halved lengthwise 1 Tbsp. plus 1/2 cup olive oil Salt and freshly ground black pepper 1/2 cup (packed) chopped fresh chives, plus more for garnish 1/2 cup chopped flat-leaf parsley 2 Tbsp. slivered almonds, chopped walnuts, or pine nuts 1 garlic clove 2 tsp. fresh lemon juice Preheat oven to
about 1 month ago - No comments
4 small sunchokes, peeled and sliced thinly 1-2 Tbs candied walnuts crumbled 4-6 mint leaves sliced into thin ribbons 1 Tbs butter 1 Tbs lemon juice 1/4 Tsp kosher salt fresh ground black pepper Pecorino Romano shaved with a vegetable peeler To make the dressing, melt the butter with lemon juice in the microwave until
about 2 months ago - No comments
1 cup bulgur 2 tablespoons chopped walnuts 6 teaspoons walnut or olive oil, divided 2 shallots, chopped 1 tablespoon finely chopped garlic 1 bnch mustard, tough stems removed 1/3 cup chopped pitted dates 2-3 tablespoons water 4 teaspoons white-wine vinegar 1/2 teaspoon salt Prepare bulgur according to package directions. Transfer to a colander and rinse
about 2 months ago - No comments
1 c Dark brown sugar, packed 1 c Uncooked persimmon pulp, fresh or frozen and thawed 1 c Black walnuts, chopped 2 Egg yolks 1 tb Butter 1/4 c Confectioners’s sugar mixed with 1/4 cup finely chopped black walnuts In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks
about 3 months ago - No comments
1/4 cup Sherry wine vinegar or red wine vinegar 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1/2 cup plus 1 tablespoon olive oil 6 cups salad greens 2-3 apples, peeled, cored, cut into 1/2-inch-thick slices 1 tablespoon sugar 1 cup crumbled Roquefort cheese 1/2 cup chopped toasted walnuts Combine vinegar and thyme in
about 5 months ago - No comments
1 6-ounce can water-packed tuna, drained, flaked 1 large tomato, chopped 1 medium cucumber, peeled, seeded, chopped 1 small red bell pepper, chopped 1/2 cup chopped green onions 2 celery stalks, chopped 4 ounces (about 1 cup) small shell pasta, freshly cooked 6 tablespoons (or more) prepared ranch-style salad dressing 3 tablespoons chopped fresh dill
about 5 months ago - No comments
1 lb purple potatoes 1 TBS olive oil 1 TBS light mayonnaise 1 TBS Dijon mustard 1/2 TBS red wine vinegar 1/8 tsp sugar pepper to taste 1/2 tsp kosher salt 1 TBS chopped fresh parsley 1/2 TBS thyme leaves 2 green onions chopped (greens only) Preheat the oven to 350°. Clean the potatoes and
about 6 months ago - No comments
2 garlic scapes, coarsely chopped 2 green onions, coarsely chopped 1 teaspoon honey 2 teaspoons Dijon mustard or similar brown mustard 4 tablespoons red wine vinegar 1 tablespoon lemon juice dash salt 1/8 teaspoon fresh ground black pepper 1/2 cup extra virgin olive oil In a blender, combine the garlic scapes, onions, honey, mustard, red