This is a great entree salad that can be made with what you have on hand. However, it’s so good that I often will buy ingredients specifically to use in this salad.
The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge. The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.
Continue reading Clean-Out-the-Fridge Salad with Miso – Tahini Dressing
It’s that time of year again. Maybe you overindulged a bit over the holidays, even if you didn’t , you still might be looking to lighten up your menus and reduce your calorie / carb / gluten / meat or ???? intake. Your family may be with you in that resolution, or maybe they aren’t fans of your new “Fitness Pal“. Whatever the circumstance, I have a great solution that you can make ahead, enjoy all week, and customize to please everyone.
Continue reading Customizable Recipe For Your New Year’s Resolution
I have been making this recipe from Cafe Flora for years, and have adapted it to create a firmer texture than the original. It is a great vegan and gluten free appetizer to add to any holiday spread. I like to serve it garnished with merlot salt and edible flowers for a more interesting presentation.
Continue reading Lentil-Pecan Pate