Adapted from www.aspicyperspective.com 1 large eggplant 1-2 c. milk (or milk substitute) ½ c. flour 3-5 T. olive oil 3 T. honey 2 T. fresh thyme sprigs Sea Salt Peel the eggplant and slice it into thin 1/8 inch rounds. Place the eggplant slices in an airtight container and pour the milk over it. Cover […]
Curried Cauliflower
1-2 cloves garlic, minced 2 T. lemon juice 2-4 T. olive oil 1-2 t. curry powder Salt and pepper to taste ¼-1/2 t. cayenne flakes (optional) 1 medium head cauliflower, broken up into small florets Heat a skillet over medium heat. Add oil, garlic, lemon juice, curry, salt, pepper and cayenne and sauté until garlic […]
Potato Salad with Arugula
Adapted from Wild About Greens 6 medium potatoes 2 celery stalks, thinly sliced on the diagonal ½ red bell pepper, finely diced 1/3 c. pitted kalamata olives or sun-dried tomatoes, sliced 2 T. olive oil 2-3 T. apple cider vinegar 2-3 T. minced fresh thyme Salt and pepper to taste 3 big handfuls arugula leaves, […]
Tuna Noodle Casserole with Broccoli
You could also use cauliflower. Adapted from Living magazine 4 T. butter (or Earth Balance) 8 oz. wide noodles Salt and pepper 1 lb. broccoli broken into 1-inch florets (about 4 c.) 1 ¼ c. yellow onion, finely chopped 2 stalks celery, cut at an angle into 1/8-inch slices (about 1 c.) 5 T. flour […]
Red Cabbage Slaw with Lemon-Ginger Vinaigrette
Adapted from “Raising the Salad Bar” You could leave the snow peas out of this recipe or add shredded beets. 4 c. very thinly sliced red cabbage 1 sweet pepper, cored and cut into very thin strips 1 carrot, peeled and shredded or cut into matchsticks 1 c. snow peas, strings removed 1 T. toasted […]
Greek Pasta Salad with Tomato, Cucumber, Olives and Feta Cheese
Adapted from “Raising the Salad Bar” ½ lb. fusilli pasta (or pasta of your choice) 1 T. olive oil ½ lb. tomatoes, seeded and diced 1 cucumber, peeled, seeded and diced ½ c. diced, pitted kalamata olives ¼ onion, sliced razor thin ¼ c. packed minced fresh parsley 1 c. diced feta cheese (optional) Herb […]
Eggplant Caponata
Adapted from www.foodandwine.com 2 T. capers (optional) 1/4 c. extra-virgin olive oil 1 eggplant, peeled and cut into 1/3-inch dice 1 medium onion, finely chopped 1 celery rib, finely chopped 1 medium tomato, finely chopped 2 T. red wine vinegar 2 t. sugar 1 t. pine nuts (optional) Salt and freshly ground pepper 1 avocado, […]
Green Velvet Smoothie with Banana
Adapted from Wild About Greens 2 kale leaves, torn 1 banana, peeled and cut into chunks ½ ripe avocado, peeled and cut into chunks 2 c. milk or non-dairy alternative (rice milk, soy milk, almond milk) Lemon juice to taste Agave nectar or honey to taste Combine the greens, banana, avocado and milk in a […]
Kale Enchiladas con Pollo
Adapted from The Book of Kale If you don’t have time to make the full enchiladas, simply use ingredients to make burritos or tacos. Enchilada sauce 2 T. vegetable oil ½ c. finely chopped onion 2 cloves garlic, chopped 1 t. ground cumin 1 sweet pepper, diced 3 c. kale leaves in chiffonade (very thinly […]
Roasted Broccoli, Red Pepper and Onion
Adapted from relish.com The combination of roasted broccoli, sweet pepper and onion works well as a side dish with grilled fish, poultry or meat. You can easily substitute cauliflower for broccoli in this dish. 6 c. bite-size broccoli florets with short stems 1 medium sweet pepper, cut vertically into 1/2-inch strips 1 medium onion, sliced […]
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