1 pound Brussels sprouts, thinly
sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)
Not exact matches
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (
generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter,
sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup
sliced almonds (or walnuts), divided
Place the
sliced potatoes in a large bowl and toss with 2 tbsp olive oil and a
generous pinch of salt.
1 teaspoon olive oil 1 scant cup thinly
sliced shallots 6 cloves garlic, thinly
sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper
Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula
6 small Japanese yams,
sliced 1 tablespoon chopped cilantro 1 teaspoon fresh lime juice 1/2 teaspoon toasted sesame oil 1/2 teaspoon curry powder 1/8 teaspoon salt (about 2
generous pinches)
Season the salmon with a
generous pinch of sea salt and thinly
sliced lemon wedges.
Add the
sliced onions with a
generous pinch of salt and soften over a low heat for 20 minutes.