by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
Charred Beet Salad (serves 2-4) from Jules Clancy at www.thestonesoupdiaries.com 1 bunch beets, trimmed & washed 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 2 handfuls arugula leaves 3oz fresh goats cheese Preheat...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Soups
1 tablespoon light olive oil or 1 tablespoon canola oil 1/2 sweet onions, diced 4 cups water 4 medium carrots, peeled and cut into 1/4 inch rounds 1 cup carrots, tops washed and finely chopped 2 teaspoons beef bouillon granules 1/2 cup quinoa, rinsed Sea salt and...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
(Tastefood Blog) The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4. 1 cup bulgur 1 1/4 cups water Salt 1/4 cup olive oil Juice and zest of 1 lemon 2 spring onions, thinly sliced 1 small...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
(Tastefood Blog) The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish. 1/2 pound (250 grams) orzo 2 tablespoons extra-virgin olive oil, divided 12 ounces frozen peas,...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
(recipe adapted from Chez Panisse Vegetables) 1 pound green beans 1 pound cherry tomatoes/large fresh tomatoes, chopped into bite-size chunks 1 large shallot 2 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil Basil Prepare the...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
Inspired by the Red Cat, NYC 2 tablespoons olive oil 2 tablespoons thinly sliced almonds 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline Salt and freshly ground pepper Few ounces pecorino Romano or parmesan, in thin...
