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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