Not exact matches
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2
tbsp olive oil 3
tbsp balsamic vinegar 1
tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2
tbsp dried oregano A
good pinch of sea salt and black pepper 280g wholewheat spaghetti 4
tbsp fresh basil, chopped
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but
good, I used a Granny Smith) 1 medium yellow onion, chopped 1
tbsp extra virgin coconut oil 1.5
tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Ingredients: 1/4 cup olive oil 2
TBSP vinegar (red or white wine, apple cider — not
balsamic) 1 large garlic clove chopped finely 2 tsp Dijon Mustard 1/2 tsp oregano (dried or chopped fresh) 1/2 tsp basil (dried or chopped fresh) Instructions: Combine all ingredients in a small glass jar with a lid and shake
well to mix.
Caesar Vinaigrette: 2
tbsp white wine
vinegar 1
tbsp Dijon mustard 1
tbsp balsamic vinegar 1 tsp lemon zest 1 tsp honey 1/2 tsp Oregano 2/3 cup olive oil 1 clove garlic, minced 1/2 cup shredded Parmesan cheese (fresh is
best) Salt and pepper to taste