PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion, chopped 4 cloves garlic, sliced 1/4 tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2
c halved cherry tomatoes 1/4 c chopped basil leaves 1.
Not exact matches
6 eggs 6 pieces bacon, cooked and crumbled 1 stalk celery, chopped 2 TBSP chopped green onion 1
C cherry tomatoes,
halved 2 avocados 2 TBSP plain non-fat Greek yogurt salt and pepper to taste
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2
C corn) 1 medium zucchini, cubed 10 - 15
cherry tomatoes,
halved 2 Tbsp fresh basil, chopped 2 oz feta, crumbled 1/2
C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
2 dozen
cherry tomatoes sliced in
half lengthwise olive oil drizzle celtic sea salt 1
c quinoa soaked in 2 cups of water for 15 mins 1
c chopped broad flat green beans blanched 2 - 3 mins 1
c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly