background preloader


Facebook Twitter

Aubergines brulées selon Ottolenghi : deux recettes. Spicy Lentil Tacos with Radish Salsa. May is one of the best months because it’s officially the open of many farmers’ markets across the United States.

Spicy Lentil Tacos with Radish Salsa

Fresh produce is everywhere and it’s one of my favorite ways to get new recipe inspiration. When Frontier Co-op asked how I use farmers’ markets to Cook with Purpose, I knew I’d be making tacos. These tacos highlight two of my favorite spring treats: fresh baby greens (like spinach and arugula) and crisp, red radishes. The freshness of the greens and radish salsa balance the spice-forward lentils. A perfect spring meal that is easy to throw together and highlights a couple of my favorite farmers’ market treats! Salade gourmande au quinoa - 100 % Végétal. Si vous êtes du genre à regarder un paquet de quinoa de manière suspecte ou que vous n'avez réussi à obtenir qu'une vague bouillie insipide en essayant de le cuisiner, cette recette est pour vous.

Salade gourmande au quinoa - 100 % Végétal

Si vous faites partie du fan-club du quinoa aussi ! Cette petite graine, qui n'est pas une céréale, mais se cuisine tout comme, est réputée pour ses propriétés nutritionnelles mais a tendance à être boudée par les novices pour son goût. Pourtant lorsqu'elle est bien cuisinée, sa saveur de noisette et son petit croquant sous la dent font merveille. Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing. Beluga lentil and pumpkin salad with sweet mustard dressing is probably the perfect autumn salad.

Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing

Let’s kick off autumn with this delightful salad, I hope you are as excited for all these fresh and new produce we’ll get as I am. This lentil and pumpkin salad today is a very simple one, yet it’s healthy, filling, delicious, and it’s packed with amazing flavours and textures. The combination of fresh, crisp greens, sweet roasted pumpkin, earthy lentils and fragrant pine nuts is just so good, you need to try this! I feel like I’m like a super annoying broken record, repeating myself every year, but I can’t help: I love autumn produce! I get so happy each year when I see the first pumpkins, Brussels sprouts and kale popping up in supermarkets and farmer markets.

This lentil and pumpkin salad is my way to celebrate the first pumpkin of the year. If you also have the pumpkin fever, check out these other pumpkin recipes too: Masala Lentil Salad with Cumin Roasted Carrots. Since I work from home, it’s super easy for me to get into a rut of snacking on processed food throughout the day in place of preparing a lunch using fresh, whole-food ingredients.

Masala Lentil Salad with Cumin Roasted Carrots

Roasted Carrots and Couscous with Gremolata. I am occasionally grateful for my ability to play it cool even with these crazy pregnancy hormones (and yes, on many occasions the hormones win).

Roasted Carrots and Couscous with Gremolata

While at the market this past weekend, I was waiting in line to pay for some strawberries when the person in front of me asked if he could get his beet greens chopped of the beets. It took everything in my power not to yell ‘NO, not the beet greens!” But alas, I figured getting yelled at by some potentially emotional pregnant lady was not what this guy had in mind as a Saturday morning activity. One of the reason I love going to the market is it’s one of the only places you can find the entire vegetable. It’s hard for grocery stores to do this as the greens on these vegetables (like beets and carrots) draw out the moisture leaving the vegetable soft. This particular recipe uses the carrot tops in a gremolata mix with traditional parsley. Carrot & Broccoli Salad With Miso Ginger Sauce - Dishing Up the Dirt. I love creating farm fresh recipes for the blog.

Carrot & Broccoli Salad With Miso Ginger Sauce - Dishing Up the Dirt

I fantasize about flavor combinations in my sleep and when we’re out in the fields covered in dirt, sweating our butts off and praying for the sun to set so we can head in for the day dinner is never farm from my mind. With that being said, there is one thing you may be surprised to find out about me. I am 100% a creature of habit. I wake up at the same time every morning, head to bed at the same time every night, have 2 cups of coffee before heading out to the fields and eat avocado toast almost every day for lunch. Kale Salad with Marinated Beets, Lentils and Almond Cheese. To those who shared a little about someone special in your life in our last post, thank you.

Kale Salad with Marinated Beets, Lentils and Almond Cheese

Reading every single one of your notes was an amazing experience, and we are so happy to have created a small space for nurturing a little love and appreciation. Chances are, most of us don’t express our gratitude enough – I know I don’t – yet it’s so important to our individual and collective wellbeing, not to mention it just feels so good and so right. I’m going to start doing that more, right now, by thanking you for coming to this page and cooking from it, you are awesome. And there’s still a chance for you to enter that copper mug giveaway and talk about someone, anyone who makes a positive difference in your life here. This salad is another idea for you to consider for brightening up your holiday table with some seasonal vegetables. Our Holiday Menu so far – Whole Braised Holiday Cauliflower Sweet Potato and Brussels Sprout GratinCeleriac Parsnip Mash with Crispy Sage.

Kale Salad with Beets and Lentils. When we got back from Mexico last week I decided to swear off coffee, alcohol, dessert and fried foods for a week in the name of health.

Kale Salad with Beets and Lentils

Well, that backfired in the way of a massive caffeine headache, minor flu, and my body being all like “why you think you can take away everything we love at once? Not happening.” Not happening indeed. That little cleanse lasted about 3 days before I was like “give me all the coffee and wine and tortilla chips. Herbal Rice Salad with Peanuts Recipe. Hi friends - I'm back from New York, and excited to be back in my own kitchen.

Herbal Rice Salad with Peanuts Recipe

I miss it when I travel! This was first up, and I'm telling you, you're going to want to keep this herb-packed rice salad in your back pocket this summer. Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing. When I first started cooking, as in, really starting to learn, I fell in love but my knowledge was extremely limited.

Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing

I remember, specifically, watching an episode of the Next Food Network Star for which I had attempted a youtube challenge in hopes of being on the show, luckily for me, I didn’t make it far in that challenge. I say luckily, because at the time, I wouldn’t haven been able to hack it. As we watched this episode, I made the remark that I didn’t understand how these people could just whip something up out of a pile of random ingredients. My young, in-love-with-cooking self, couldn’t wrap my head around the idea of creativity in the kitchen. The majority of the recipes on this site wouldn’t be here had I not found that curiosity and creativity in the kitchen.

Black Bean Quinoa Salad with Cumin-Roasted Carrots. First of all, wow. I won the Saveur award! Because of you! Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme — Edible Perspective. Print Recipe! Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices1/4 cup finely chopped cilantro stalks3 tablespoons olive oil2 teaspoons cumin seeds2 teaspoons coriander seeds, roughly ground1 teaspoon paprika1/2 teaspoon ground turmeric + 1/2 teaspoon extra1 cup (200g) mediun-grain brown rice, washed1 3/4 cups (435ml) water1/2 cup (100g) dried currants or organic raisins2 tablespoons lightly toasted pine nutslarge handful of parsley leaves, roughly choppedcrumbled feta, to serve (optional) - Preheat oven to 400°F (200°C).

Salade de pâtes aux légumes grillés. C'est LA meilleure salade de pâtes que j'aie faite. L'été la salade de pâtes c'est un best : un plat complet, nourrissant et frais à la fois, et qui fait en général l'unanimité. Broccoli Tahini Pasta Salad Recipe. This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. Roasted Summer Squash Pasta + Cilantro-Lime Pesto. It’s the most wonderful time of the year! Our garlic harvest has begun and hundreds of pounds of garlic is making its way from the fields into the barn to cure. Lentil Barley Salad with Lemon Vinaigrette. So I’ve been pretty excited to watch this season of Downton Abbey. I loved getting to hunker down with some chai tea this morning to watch Episode 2.

I won’t give any spoilers, but I have reached a few conclusions: As Toby is to The Office, Mosley is to Downton. Also, Marigold is absolutely precious. Even if you’re not a veritable Mrs. Harissa Carrots and Fennel with Lentils. My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a bit of fantastic food. Farro & Roasted Vegetables with Italian Salsa Verde. Chou-fleur rôti à la Mary Celeste Recette.

Hearty Sorghum Tabouli. Tabouli is one of those recipes that I’ve found is easy to do poorly. My first introduction was at a fairly early age from a health food store. The proportions were: 90% bulgur, 9% tomatoes/cucumbers, and 1% herbs. Salade de brocoli à l’avocat et au tahin. Un dimanche matin à Paris… Lancée dans la quête du « pique-nique idéal pour le TGV du retour », j’ai fait une chouette découverte : la boulangerie-pâtisserie-traiteur Pain de sucre, où de jolis sandwichs avec du pain au thé matcha et graines de sésame noir m’ont fait de l’oeil. Celeriac + beet salad with lemon, chilli + mint recipe – My Darling Lemon Thyme.

A few weeks ago I went out for lunch at Jamie's new restaurant in the city with a few of my friends. We'd been talking about doing it since it opened a few months ago, but trying to get a table booked any earlier than November made us think that maybe it wasn't going to happen anytime soon (I'd also heard about the 2-3 hour wait to get a table if you didn't book). On a whim we decided to risk it one extremely cold and rainy mid-week day, and to our surprise got in straight away! The place is as awesome as I thought it would be, with signature 'Jamie-isms' everywhere you look. From the huge pasta machines that greet you at the door, to the little bread stations dotted throughout the place where (very attentive) waiters cut fresh bread for every table to nibble on as you ponder over the menu. We ordered a vegetable 'plank' to start and pretty soon after, our waiter arrived with a couple of old tins of whole-peeled tomatoes.

Eating out for someone like me is never overly easy. Carrot salad with harissa, feta and mint. There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. » Petite salade de potimarron sauce moutarde. C’est une recette japonaise que j’adore : du potimarron cuit à l’étuvée et mélangé avec une mayonnaise rallongée… Tout simplement ! Kémia : salade de carottes cuites (zroudia mchermla) Salade d'aubergines aux olives. Laap de tofu, salade laotienne. The Best Lentil Salad, Ever. Smashed Garlic Tahini White Bean Salad on Toast. Vegan Nicoise Salad. Za'atar Roasted Cauliflower Bowls with Sumac Tahini Sauce.