Arugula and Cilantro Salad

Arugula and Cilantro Salad "Arugula's wonderful peppery flavor is paired with minty cilantro and dressed with a simple vinaigrette." 4 oz arugula leaves 4 oz spinach or lettuce leaves 1 bunch fresh cilantro leaves, discard stems 1 garlic cloves, crushed...

Asian Kaleslaw

Asian Kaleslaw   1 bunch kale, washed and shaken dry 1/4 cup raw peanuts 1/4 cup sesame seeds 1 medium carrot, julienned 3 – 6 radishes, scrubbed, halved and thinly sliced   Dressing   2 tbsp soy sauce (I use low-sodium) 2 tbsp rice wine vinegar 2...

Agua fresca with cucumber and lime

Agua fresca with cucumber and lime 3-5 whole cucumbers, coarsely chopped (not peeled or seeded) 1/2 cup fresh lime juice 1/2 serrano chile, seeded and minced (or more to taste) 1/8 cup agave syrup Sea salt In a blender, in batches, purée the cucumbers with 2...

Creamed Scallions

Creamed Scallions (Epicurious) 1/2 cup heavy cream 1/4 teaspoon minced garlic 1-4 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick 2-3 tablespoons cold water 1 tablespoon chopped fresh parsley Bring cream and garlic to a boil in a medium skillet. Lower...

Baked Spicy Onion Slices

Baked Spicy Onion Slices     (Alice Waters) Onions cooked this way can be served warm or cold, as a side dish or by themselves.        Peel them, slice them a half inch thick, season well with salt, and place them on a...

Baked Feta with Tomatoes and Olives

Adapted, barely, from The Sprouted Kitchen Cookbook 1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red or sweet onion 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 1 teaspoon dried...

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