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Salade Italienne figues & mozzarella. Tuna Poke In Avocado Bowls • aichabouhlou. In need for some new easymade inspiration for the weekend. Hawaiien poke is so hot right now & the most traditional poke is Ahi poke. Chunks of tuna marinated in soya and sesame. I made poke a while a go after a standard recipe, but added some cilantro. Also Featured On: Recipe This recipe served 3: Ingredients: 1lb fresh sushi grade tuna cubes 1/4 cup plus 3 tablespoons soy sauce chopped green onions 1 big tablespoon sesame oil 2 tablespoons toasted sesame seeds 1 tablespoon macadamia nuts finely chopped crushed pepper Directions: Mix all ingredients & refrigerate for 2 hours & thats it. A Note From feedfeed Perfection for a first course, so pretty and completely delicious. Original Source. ASIAN AHI SALAD — Sprouted Kitchen.

This is a white girls attempt at a seared ahi salad; all sorts of flavors, lots of crunchy veggies and big chunks of fresh fish. My proportions are nothing like that of a sushi restaurant, as I kind of have a thing for vegetables. Ahi (aka yellowfin) Tuna is the least oily of the family, so it does well with a quick sear to prevent from drying out. Try to seek out a place you trust for fish, especially when eating it on the raw side such as this salad.

ASIAN AHI SALAD // Serves 4 1 Pound Sushi Grade Ahi Tuna 1 Head Napa/Savoy Cabbage (About 5 Cups Sliced) 1 Red Bell Pepper, Thin Slivers 1 Cup Shredded Carrots ¾ Cup Shelled Edamame ½ Cup Green Onion 1 Avocado, medium diced /Dressing/ 2 tsp. 1 Lime, Zest and Juice (approx 3 tbsp.) 1 tbsp. 2 tbsp. 1 tbsp. ½ tsp. 1 tsp. 1 tbsp. Watermelon & Strawberries with Pistachios, Honey & Mint | Gather & Feast. NECTARINE, TOMATO + BURRATA CAPRESE — Sprouted Kitchen. It's a version of the same conversation we had at our old apartment when I was pregnant with Curran. As a couple, you become so used to the cadence that is just the two of you. There is both quiet and dance parties and nights when you feel like cooking and others when it's refreshing to get dressed up and go out. Before kids, it's hard to imagine how he, she, they, will fit in to a rhythm that is not always easy, but familiar.

But somehow, and not without tears and grace in the adjustment, it's as if I don't remember our son not being here. There is a big sliding mirror behind our bathroom sink and not a beautiful one. Thank goodness I do recipe development for work because it forces me to cook when I otherwise can easily talk myself out of it lately. Sweet Potato Quinoa Salad with Cherries, Goat Cheese + Candied Walnuts.

Jul 30 While I enjoy all fruit, I never purchase cherries too often because I always have felt limited as to what I could do with them. Usually the only thing I made was a basic fresh cherry pie or an apple cherry crisp. But then I realized that I ain’t no basic chick and made this bright salad with all of the good things in life. Hells yes. I’ll be honest with you, most of the time when I make a quinoa salad, I just throw what I have in the fridge in and somehow it always tastes exceptional. This time I was aiming for a vegetarian nutritional powerhouse salad that you could really feel good about eating.

Check. Let’s go over a few of my favorite ingredients: Ancient Harvest Quinoa: I used a mixture of Ancient Harvest’s red quinoa, tri-color quinoa and their traditional quinoa in this recipe to give the salad a gorgeous color. Cherries: If you haven’t heard, cherries are full of anti-inflammatory properties and antioxidants. Okay, enough talk. Author: Monique of AmbitiousKitchen.com. Carrot, Lentil & Raisin Salad. I’m sorry for not posting any recipes last week – I went on holiday and took some time off from technology, which was amazing! I’m back now though, feeling totally recharged and bursting with a million new ideas for awesome recipes, including this one for a carrot, lentil and raisin salad tossed with quinoa, pint nuts and roasted butternut squash and mixed with a tahini, tamari, lime and olive oil dressing.

It may sound like a long title for a recipe, but trust me it’s super easy! It also makes for a perfect spring dish as it’s very light yet the squash adds a filling, satisfying texture to each bite and all the fibre and protein from the quinoa and lentils means each plateful actually really fills you up. The wow factor of the salad however lies in the inclusion of the raisins though – they just taste incredible.

I’d love to tell you more about the salad but I feel like I should share one more awesome thing about my holiday – I converted my whole house to vegan eating! Serves 3: - salt. Moroccan Quinoa Salad. The thanksgiving weekend is over. It was our first thanksgiving ever and we did what all people in America do. Ate way too much. It turned out that one of David’s relatives lives in San Diego, and he invited us to celebrate a traditional American Thanksgiving dinner with him and his family.

It was a fun experience and all the zillion different dishes tasted delicious. Although next year we will arrange it ourselves, we figure that we could try to make those pies without using so much sugar. After all the indulging this weekend we wanted to make something light and fresh. Most Moroccan dishes calls for a whole cabinet of spices. Moroccan Quinoa SaladServes 4 If you don’t feel like marinating the zucchini and eggplant yourself you can find ready-made at most supermarkets (but nothing beats homemade). 1 zucchini, cut in thin slices1 eggplant , cut in thin slicesolive oil1 clove garlic, minced salt Start by making the marinated vegetables.

Vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri — dolly and oatmeal. Speaking of rooting...this beet salad! (<--- see what i did there?!) These past couple of years i've shared chocolatey valentine's recipes, here and here. this year i wanted to create something just as festive but in salad form - basically because i've been craving all the savories lately. while i wasn't always a firm believer in beets, i've come to love them in almost any form (even tacos!) , i also knew they would make my quinoa the most vibrant shade of pink/magenta. because beets are so earthy in flavor i wanted to juice it all up by adding some acid in the form of some lovely blood orange segments, and a parsley chimichurri sauce. it's all served up with some green sprouts, toasted hazelnuts and a few squeezes of orange juice; a simple meal or side to enjoy in the company of others, or on your own! :) have a lovely week!

Snappy Spring Salad. I thought that it was time I posted a recipe highlighting and celebrating the beautiful produce that is now in season. We’ve been enjoying plenty of asparagus and sugar snap green peas lately, so combining them in a fresh, vibrantly flavoured salad seems like the best idea. Green peas and asparagus are nutritional powerhouses. Both vegetables contain very high amounts of folate (a.k.a. folic acid), a b-complex vitamin that supports cell production (especially in your skin! Yay!) , allows nerves to function properly, and helps prevent osteoporosis-related bone fractures. Both are also an excellent source of vitamin K, which has recently come into the spotlight for the role it plays in bone health since it is necessary for our bones to properly mineralize.

I came up with this salad as I was experimenting at work the other day, and it certainly worked. Directions:1. To find the best produce, head to your local farmer’s market and meet the growers themselves. Info source: whfoods.com. Quinoa Tabbouleh with Chickpeas Recipe. Dull knife = Dull life. And lots of band-aids at our house. We’ve spent a small fortune on cutlery in our home. We’ve tried lots of different brands and every various style. Chefs knives, carving knives, vegetable cleavers and santoku knives. Because Smudge had a hankering to help me cook in the kitchen and because this recipe for Quinoa Tabbouleh with Chickpeas requires a lot of chopping, I took advantage of the need-for-knife-education situation and put my girl to school.

Smudge has proven her place in our kitchen. As Smudge comes around to her 10th birthday in 4 weeks (YIKES!) This is my first post of several you’ll see throughout the coming year with Craftsy, the online teaching site with hundreds of classes and the world’s best instructors who teach us the rights from the oh-so-not-good-wrongs. Not to mention that years of sharpening blindly have rendered our kitchen implements impotent. We needed a lesson. And then, wa-la!

Plus, an unexpected bonus! About the recipe: ARUGULA CAPRESE SALAD WITH KALE PESTO — Sprouted Kitchen. "I had that feeing you get - there is no word for this feeling - when you are simultaneously happy and sad and angry and grateful and accepting and appaled and every other possible emotion, all smashed together and amplified. Why is there no word for this feeling? " -Cheryl Strayed, Tiny Beautiful Things The ocean does this for me, I love it and hate it and need it; so I was happy to find myself there, feeling my proverbial currents, with the person who understands me best. We took this salad and a few other snacks to our favorite picnic spot. I've talked about it here, multiple times, but when I am feeling frazzeled and a bit out of control, I need to look out at the huge expanse of ocean and box up my worry in the face of perspective. The unrest is powerless against that dark blue horizon. Maybe more later. I'm teaching a class this afternoon - talking about eating real food, my book, and serving a few appetizers.