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From Iowa Girl Eats Serves 5 Ingredients: 1/2 cup dry quinoa 1/3 cup red onion, chopped 1 orange, peeled then segmented 1 avocado, chopped 1 cup canned black beans, rinsed and drained 1 cup pomegranate seeds (about 1 pomegranate worth)…
Blog Archives
Recipe: Persimmon Salad with Pomegranate and Walnuts
from NYTimes Cooking Ingredients: 2 ounces walnuts, about 1/2 cup 2 tablespoons sugar 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled 1 shallot, finely sliced 2 tablespoons sherry vinegar Salt and pepper 3 tablespoons walnut oil 3…
Recipe: Rainbow Red Cabbage Salad
from Practical Paleo Ingredients: 1 cup thinly sliced or shredded red cabbage (a mandoline works wonderfully for this) 1/2 cup shredded carrots 1/2 cup shredded broccoli stems 1 apple cut into matchsticks Juice of 2 limes 2 tablespoons olive oil…
Recipe: Sunchoke and Apple Salad
from NYTimes Cooking Ingredients: 12 sunchokes Olive oil to coat the sunchokes 4 apples, sliced 2 tablespoons toasted pumpkin seeds Mixed greens: radicchio, bok choy, mizuna, celery leaves 1/2 cup celery, minced 1 tablespoon shallot, minced Apple Cider Viniagrette: 1…
Recipe: Asian Pear and Pork Salad
from the LA Times Ingredients: 1 tablespoon sesame oil 1 teaspoon minced ginger root 1/2 cup rice vinegar 1 tablespoon lime juice 2 tablespoons sugar 1 clove garlic, minced 1/2 teaspoon salt 1 pound cooked pork tenderloin, cut into thin…
