This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
I first threw this salad together a few years ago when I was scrambling to get a luncheon planned after I had my third baby. I needed a quick salad for a side dish and a pesto pasta salad came
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
Here's my contribution to Cinco de Mayo! And boy, is it good (the picture would be even prettier if I wouldn't have forgotten the bright, fresh cilantro
Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
