Archive for » January, 2015 «

Peppers and Portobella Mushroom Pizza

6 tablespoons olive oil 2 red bell peppers, cut into thin slices 1/2 orange and 1/2 yellow bell peppers cut into thin slices 1 1/2 pounds portobello mushrooms, stems removed cut into 1/4-inch slices 1 teaspoon salt 1 pound store-bought or homemade pizza dough I used the recipe on this site for [ ... ]
Category: Main Courses  2 Comments

Barley, Roasted Butternut & Grape Salad.

Ingredients 1 container of seedless red grapes, rinsed and dried completely 1 small or medium butternut squash, peeled, cut and diced small 1 cup of cooked barley, then cool. a good handful of fresh spinach a good handful of whole pecans or any nuts of your choice toasted, 350 deg for 8 [ ... ]
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Asian Tofu Pasta Salad

3/4 pound of your favourite pasts or whole-wheat spaghetti 1 pounds firm tofu, cut into 1/2-inch dice 1 tablespoon plus 4 teaspoons soy sauce 2 1/2 teaspoons grated fresh ginger 2 1/2 tablespoons cooking oil 2 tablespoons wine vinegar 1 1/2 teaspoons lemon juice 1 teaspoon Asian sesame oil 3/4 teaspoon grated lemon zest 1/4 teaspoon [ ... ]
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Quinoa with Apple Cheddar and Spinach

1 cup quinoa 2 cups water 3 tablespoons olive oil ½ sweet onion, diced 1 clove garlic, minced 1/2 teaspoon dried basil and oregano 1 teaspoon lemon juice 2 tablespoons balsamic vinegar 1 cup sharp cheddar, cubed 1 cup baby spinach, raw 1 crisp, sweet apple, cored and diced PREPARATION Heat the olive oil in a medium-sized saucepan. Sauté [ ... ]
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Couscous and Lentil Salad

: 1 cup brown lentils 3 tablespoons lemon juice 1 1/4 cups water 1 cup couscous I used israeli couscous, 1/2 teaspoons salt 1/4 cup olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup finely chopped fresh parsley 2 cups vine-ripened cherry tomatoes, halved 1 cup cucumber small [ ... ]
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