So I admit it: I haven't liked salads really until recently, and I'd be lying if I said the 'recently' part of that statement wasn't due to losing some of the
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
This Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote recipe contains canola oil, heavy cream, light brown sugar, egg yolks, all-purpose flour and more.
This Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette recipe contains olive oil, tuna steak, vegetable oil, salad greens, cucumber and more.
This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
