about 3 months 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 5 months ago - No comments
1 lb. fresh green beans 6 shallots, peeled, and cut into thin slivers 5 large cloves garlic, peeled and cut into thin slices 2 T olive oil 1 tsp. salt (or less) fresh ground black pepper 1/4 cup flat leaf parsley, very finely chopped 1/4 cup almonds, chopped 1 tsp. lemon zest Preheat oven to
about 5 months ago - No comments
2 pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Ground black pepper, if desired Slice pears stem-side-up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices. Heat vinegar, butter,
about 5 months ago - No comments
1 lb fresh Brussels sprouts 4-6 Tbsp. butter 1/2 onion, chopped Salt and Pepper 1 teaspoon lemon juice or 1 Tbsp. Meyer lemon juice, fresh squeezed 1/4 cup toasted slivered almonds Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the sprouts for 3 minutes or until just tender. They
about 6 months ago - No comments
1 lb green beans, halved crosswise 2 cups shredded roasted chicken breast meat 1 cup thinly sliced red onion 5 tablespoons chopped cilantro 2 teaspoons curry powder 1/3 cup plain nonfat yogurt 3 tablespoons low-fat mayonnaise 1 tablespoon fresh lime juice 2 tablespoons sliced almonds, toasted Cook beans in pot of boiling salted water until
about 8 months ago - No comments
Marinade & dressing 1/2 cup dried apricots 4 tsp Dijon mustard 1 cup hot water 4 tsp red-wine vinegar 2 cups mint leaves 1/2 tsp salt, or to taste 1 tsp grated orange zest 2 Tb honey 1/2 cup orange juice Freshly ground pepper 1/4 cup
about 1 year ago - No comments
1 tablespoon mustard seeds, preferably brown 1 tablespoon canola oil 2 onions, chopped (2 cups) 1/2 teaspoon sugar 1/2 teaspoon salt 3 large cloves garlic, minced 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeded and minced 1 1/2 tablespoons ground coriander 1 tablespoon curry powder, preferably Madras 1 pound all-purpose potatoes, peeled and cut
about 1 year ago - No comments
1 grapefruit, peeled and sectioned 3 oranges, peeled, pith removed 1/2 cup dried cranberries 2 tablespoons honey 1/4 teaspoon cinnamon 1 container Greek yogurt 2/3 cup minced crystallized ginger 1/4 cup golden brown sugar Cut grapefruit sections into thirds and transfer to a serving bowl. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters.
about 1 year ago - No comments
1 container fresh cranberries 3/4 cup sugar 3/4 cup water 1 cup chopped celery 1/4 cup sliced almonds, toasted and cooled Garnish: finely chopped celery leaves Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a