Sometimes the best salads have only a few ingredients. This unfussy cucumber salad is one of them. Simple to prepare and cooling on a hot summer day or served along side any kind of hot and spicy food. The addition of fresh dill raises it from ordinary to a herbaceous, fragrant chef-d’oeuvre. Enjoy it as a light lunch or serve it along side other dishes at barbeques, potlucks and picnics.
Everybody loves this Brussels Sprouts salad. Its pretty simple to make, only calls for a few ingredients and keeps in the refrigerator for several days. This dressing boasts salty, sweet, tangy, and earthy flavours all at once, and the toasted almonds finish it off nicely with a bit of crunch. I actually crave this salad every now and again. Those flavours just hit the spot for me!
I'm not going to lie - there are several steps to this stellar cheese but its not at all difficult to make - I promise! The texture is firm enough to hold a shape if molded, yet soft enough to spread on crackers. The flavour reminds me of “Boursin.” With a little planning ahead you'll find this cheese recipe worth the effort.
I made this sour cream to serve with quesadillas the other day and boy was it good! I’ve also made it to go with curries, stroganoffs, soups and chilis and I have turned it into a salad dressing by thinning it out and adding a variety of different herbs and seasonings.
You need only 4 ingredients to prepare this recipe and from start to finish, the whole thing can be made in less than 10 minutes. People are always pleasantly surprised when they learn that this sour cream is dairy-free because it tastes so good!
This is an incredibly popular salad. It is always a hit at potlucks and picnics. If you don’t have a gadget that will “noodle-ize” vegetables for you, you can slice or chop the jicama into any shape you wish. I use a benriner - one of my favourite kitchen gadgets make vegetable noodles.
Having lived in the Middle East for several years, I appreciate a good hummus recipe. This one calls for zucchini instead of chickpeas and it is absolutely outstanding! The recipe was inspired by a similar one in Matt Amsden’s book RAWvolution, Gourmet Living Cuisine.
Starting your morning with wholesome grains, seeds, fruits and nuts doesn’t get much easier. This recipe is entirely versatile to meet individual preferences so feel free to change the types and quantities of grains, seeds, fruits and nuts listed below to ones you like. Use the list below as a guideline. In the past I’ve varied the recipe to include sunflower seeds, hazelnuts, brazil nuts, dried cherries, figs and apricots. There are no hard rules here. This breakfast meal is very satiating and will keep you going for hours. The old adage “a little goes a long way” is useful to remember.
I know of no better use for ripe tomatoes at their peak than Gazpacho. Historically, Gazpacho was likely made to use up stale bread. A liquid salad, made of ripe tomatoes, bell peppers, cucumbers, vinegar, garlic and bread moistened with water and olive oil, would have been pounded with a mortar and pestle, resulting in a hearty cold soup. Today, Gazpacho is made in blenders and food processors for a smoother consistency. Some people recommend straining the Gazpacho before serving but others prefer the texture of the soup unstrained. I'm with the latter group.