Fill a jar about 3/4 full with fresh leaves. Cover with apple cider vinegar. Cap with a non-metallic lid and let steep in a cool dark place for a few weeks. Strain and use as a hair wash or add to your bath water. You can also use this in food dishes & salad dressings …
Roasted Garlic Dressing: 1 large head garlic, roasted (see How To) 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar or red-wine vinegar 1 tablespoon lime juice 1/8 teaspoon salt Freshly ground pepper to taste 1 medium shallot, finely chopped Salad 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed …
(Serves 2) 2 cups chopped leek greens (from 3-4 long leek stocks) 1 tbsp. avocado oil 1/2 tsp sea salt – Preheat oven to 425 degrees. Chop the green part of each leek stalk into 1/2 inch rounds. Place chopped leeks in a salad spinner, rinsing with water, and spinning dry. – Transfer leeks into …
1 bundle of carrot tops a handful of pumpkin seeds 2-3 tablespoons of olive oil 1-2 cloves of garlic Salt and pepper Cut off the carrot tops from the tips of the carrots. Rinse the tops under cool water to remove any sand or dirt. Over low heat, toast the pumpkin seeds until lightly browned …
12–18 halved and seeded plum tomatoes 1⁄2 cup extra-virgin olive oil 2 tbsp. sugar Freshly ground black pepper Coarse or fine sea salt Small whole flat-leaf parsley leaves Mint leaves Slivered basil 1. Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes …
For the dressing: 1/2 cup natural peanut butter 1/2 cup water 1/4 teaspoon salt 1/4 cup rice wine vinegar 1 tablespoon chopped ginger 1 tablespoon sriracha (or less) 1 tablespoon agave 1 tablespoon tamari or soy sauce For the salad: 1 1/2 lbs. zucchini 1 lb. cherry or grape tomatoes, sliced in half 1/2 lb. …
3 large cucumbers – sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds 2 teaspoons salt 1 tablespoon soy sauce 1 tablespoon white sugar 3 cloves garlic, thinly sliced 2 teaspoons rice vinegar 1 1/2 teaspoons toasted sesame oil 1 teaspoon hot chili oil 1/2 teaspoon red pepper flakes Place cucumbers …
Boil salted water in a shallow pan, prepare an ice water bath to stop the cooking, immerse the asparagus for just 2-3 minutes into the boiling water. The asparagus should be a beautiful bright green. Lift the asparagus out with tongs and the sand should have been released. Submerge into the ice water and then …
1 bunch radishes including their greens 2 tablespoons unsalted high grade butter 1 large red onion, chopped 1 large leek, sliced 4 perfect small potatoes (russet or yukon), cut into eighths 1 small achovy, packed in oil and chopped (optional) 1/4 cup flat leaf parsley pinch of sea salt to taste, with a pinch of …
Mizuna- Is considered a mustard green. The taste is a mild combination of bitter and peppery. The leaves are dark green and fringed. They appear to be serrated; the stalks are pencil thin and white or pale green. The leaves and stalks are edible. Mizuna can be stir fried, pickled, added to soups and stews …
1 cup plain yogurt 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced 1 teaspoon fresh lemon juice 1 garlic clove, halved lengthwise 1 1/2 lb. ground lamb (not lean) 1/3 cup minced fresh parsley 1/4 cup minced onion 3/4 teaspoon salt 1/8 teaspoon ground allspice 4 (1/2-inch-thick) slices country-style bread (from …
Serve as a warm dinner salad. • 10 ounces mustard greens • 1/2 large red onion, thinly sliced • 4-6 tablespoons vegetable broth, divided • 4 cloves garlic, chopped • 1 pinch red pepper flakes • 1/2 teaspoon salt (optional) • 2 tablespoons balsamic vinegar • 1/2 teaspoon soy sauce • 1/4 teaspoon agave nectar …
