QUINOA, BLOOD ORANGE AND ARUGULA SALAD
Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings Ingredients for the salad ½ cup quinoa, rinsed well 1 cup water pinch fine...
CUCUMBER SALAD WITH POMEGRANATE AND FETA
Prep Time: 10 minutes Yield: 4 servings Ingredients 2 English cucumbers seeds from 1 pomegranate ½ cup feta ½ cup cilantro, chopped juice...
ROASTED BEETS OVER RICOTTA WITH BEET GREEN PESTO
Prep Time: 10 minutes Cook Time: 1 hour Yield: 4-6 servings Ingredients 1 bunch each small-medium red beets and golden beets, scrubbed 1...
SEA SALT & VINEGAR POTATOES
Prep Time: 20 minutes Cook Time: 45 minutes Yield: approx. 4-6 servings Ingredients 2 lbs. baby Yukon gold potatoes, halved or quartered...
