Adapted from Rosemarie Taylor-Perry’s “Wild Community Garden Cookbook“ Quinoa is a utricle, not a grain; it has a saponin-rich protective coating on the outside. Before using quinoa for any recipe, place the dry seeds in a very fine-mesh sieve and soak them in tepid water for five minutes following with […]
salad
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From Adventures in Cooking Course: AppetizerPrep Time: 10 minutesTotal Time: 10 minutesServings: 4 peopleAuthor: Eva Kosmas Flores Ingredients 1 1/2 pounds tomatoes 1/2 teaspoon flake sea salt 1 teaspoon fresh oregano leaves 3 teaspoons olive oil 4 teaspoons white vinegar 1/2 pound quality feta cheese (crumbled) 1/4 pound kalamata olives […]
From Adventures in Cooking Course: SaladCuisine: Middle EasternTotal Time: 30 minutesServings: 4 people This delicious winter tabbouleh salad combines the brightness of fresh herbs and lemon with the deep richness of winter produce like pomegranate and kale. It’s healthy, it’s easy, and it tastes incredible. A win all around! Ingredients […]
From Adventures in Cooking Course: SaladServings: 2 people Ingredients Beet Salad with Feta and Mint 1 pound beets with greens 2 teaspoon extra virgin olive oil ΒΌ teaspoon flake kosher salt Pinch of black pepper 1 large carrot peeled and ribboned 4 green onions thinly sliced 1 fennel bulbs thinly […]