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Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts

December 03, 2018

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Maple Balsamic & Bacon Olive Oil Oven Roasted Brussels Sprouts

Maple Balsamic & Bacon Olive Oil Oven Roasted Brussels Sprouts

November 18, 2018

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Tomato-tofu relish

September 12, 2018

A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!    

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Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

September 11, 2018

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything

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Edamame Hummus (Asian adaptation)

September 11, 2018

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

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CHIMICHURRI (Argentina)

September 10, 2018

This South American classic is the ideal condiment for almost any savory dish, especially black beans, beef, chicken, fish, tofu, whole grains, and baked potatoes (including sweet potatoes).

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Macadamia Pesto

September 10, 2018

This versatile pesto is perfect for pizza, pasta, crostini, soup topping, or as a base for dips and dressings. Instead of macadamia nuts, feel free to substitute walnuts, pine nuts, or toasted almond slices. Use any variety of basil.

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Tzatziki

September 10, 2018

This simple probiotic sauce is a delicious accompaniment to grilled meats, vegetables, dolmas (stuffed grape leaves), pita, and crudité. Be sure to use unflavored full-fat Greek yogurt (not “Greek-style”) if possible. Avoid yogurt with corn starch (modified food starch) or gelatin, as the finished product will be compromised. Use only Japanese or English cucumber, because the peel is thinner and unwaxed, and seeds are small.

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CONCHIGLIONI CON RICOTTA AL SUGO ARRABBIATA

CONCHIGLIONI CON RICOTTA AL SUGO ARRABBIATA

July 27, 2018

This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight.  This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.

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Green Salad with Berries  

July 13, 2018

Refreshing, easy, and highly nutritious, this delicious salad has endless variations. The recommended ratio is 6 parts greens to 1 part berries, with a generous handful of herbs and nuts tossed in.

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Tabbouleh

July 13, 2018

Nutty-tasting bulgur (pre-cooked, dried, cracked wheat) combines with tomatoes, cucumbers and herbs to create this simple, refreshing salad. Dressed with lemon juice and extra virgin olive oil, this version features fresh mint leaves. Feel free to add handfuls of fresh basil, flat-leaf parsley, cilantro, or whatever herbs you like. To make this an entree, add chickpeas. Cooked quinoa may be substituted for bulgur.

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Thai-Style Slaw with Sesame-Ginger Dressing

Thai-Style Slaw with Sesame-Ginger Dressing

July 01, 2018

This salad can be a meal in itself, especially with the addition of tofu. Simplify the preparation by using a food processor or Kyocera ceramic slicer for the cabbage, and a food processor for the carrots. It is preferable to shred and slice these veggies yourself instead of buying pre-shredded packaged veggies because cabbage and many other vegetables begin to lose nutrients once they are shredded. The proportions don't have to be exact. Use more of what you like.

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