- paprika
- chicken broth
- pork seasoning
- black pepper
- low-salt chicken broth
- olive oil
- dried crushed red pepper
http://www.epicurious.com/recipes/food/views/portuguese-green-soup-231074
- low-salt chicken broth
- olive oil
- dried crushed red pepper
- EVOO
- Kosher salt
- Freshly ground black pepper
“If you like Tempeh or Tofu (we use tofu) you can cube it and toss it in a fry pan with a little teriyaki glaze until just browned. Let it cool to room temperature and add it as a garnish. It’s delicious!”
- large bunch of kale
- dried cranberries
- toasted sliced or slivered almonds
- olive oil
- salt
- DRESSING INGREDIENTS
- Olive Oil
- Lemon juice
- Honey
- Tahini
- Parmesan Cheese
- red pepper flakes
- water to thin as needed
- salt to taste
- white sesame seeds
- sea salt
- soy sauce
- toasted sesame oil
Permalink at: http://theshiksa.com/2012/12/04/kale-and-roasted-beet-salad-with-maple-balsamic-dressing/
- pecans
- cayenne
- curly kale
- fresh squeezed lemon juice
- extra virgin olive oil
- vegetable broth
- ground coriander
- ground cumin
- chili powder
- Sea salt
- filtered water
- Freshly ground black pepper
“We are finding gorgeous tomatoes in our Ranui Gardens CSA box this month. You could use them in this stew-like dish, but I like to savor the rarity and freshness of the heirlooms in salads, sandwiches and raw—and use canned tomatoes here. I choose quinoa as the bed underneath the vegetables—feel free to substitute rice or any other cooked grain.
Precook the kale in another saucepan and add it at the last minute to the lentils."
- red or tri-color quinoa
- extra virgin olive oil
- smoked paprika
- ground cumin
- red pepper flakes
- Real Salt
- Freshly ground black pepper