Watercress, Asparagus, & Peas Salad
INGREDIENTS:
8 cups watercress
1 pound asparagus
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Radicchio, Avocado, & Grapefruit Salad
Serves 4.
INGREDIENTS:
2 small heads radicchio
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Arugula, Fennel, & Parmesan Salad
INGREDIENTS:
2 cups arugula
2 cps thinly sliced fennel
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Olive Oil Caulitatos
INGREDIENTS:
1/2 cup herbs, chopped
1 teaspoon salt
1 head cauliflower
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Avocado Toast
Making an avocado toast for a snack or breakfast is easy and delicious! Try any combination of toppings and test out your own!
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Pan Bagnat
Serves 4.
INGREDIENTS:
4 eggs
1 medium baguette (about 16 inches), split lengthwise
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Migas
Serves 1.
INGREDIENTS:
1 tablespoon avocado oil
8 corn tortilla chips
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Fresh Salsa
INGREDIENTS:
1-15 oz can of whole peeled tomatoes
1 small yellow onion
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Fried Egg Sandwich
Serves 4.
INGREDIENTS:
1 tablespoon olive oil
6 slices of prosciutto
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Breakfast Crepes
Makes 8.
INGREDIENTS:
1 cup all-purpose flour
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Coffee Granita
Serves 4.
INGREDIENTS:
2 cups freshly brewed strong coffee or espresso, slightly cooled
3 tablespoons date syrup or maple syrup
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Bagna Cauda
Serves 4.
INGREDIENTS:
For the salad
1 small endive
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Berry Pavlova
Serves 8.
INGREDIENTS:
4 large egg whites
Pinch of fine salt
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Rosemary White Bean Soup
Beans are a great source of fiber, folate, iron, and magnesium!
INGREDIENTS:
1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
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Pomegranate Granita
Serves 6.
INGREDIENTS:
2 cups fresh pomegranate juice
1 tablespoon fresh lemon juice
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Maple-Dijon Roasted Winter Vegetables
INGREDIENTS:
3 tablespoons Vermont maple syrup
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
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Roasted Brussels
INGREDIENTS:
1 pound Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
A few generous pinches coarse salt
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