6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2
teaspoons balsamic syrup, and 1 teaspoon cheese)
Not exact matches
1 1/2 cups white sugar 1 cup light corn
syrup 1/2 cup water 1/4
teaspoon kosher salt 3 tbsp
balsamic vinegar icing sugar, for dusting
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons
balsamic vinegar 1 tablespoon honey maple
syrup 2
teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
1⁄2 cup extra-virgin olive oil 1⁄2 cup finely chopped shallots 1 cup fresh or frozen cranberries (thawed if frozen) 1⁄4 cup
balsamic vinegar 1
teaspoon chopped fresh rosemary leaves 1 fresh sage leaf, chopped 1⁄3 cup water 1 tablespoon maple
syrup 1⁄2
teaspoon sea salt
1 cup loosely packed fresh cilantro (leaves and tender stems) 1 tablespoon sour cream 1 lime, juice and zest 1 tablespoon
balsamic vinegar 1/2
teaspoon honey or maple
syrup 1/4
teaspoon salt 1 garlic clove, finely chopped 1/4 cup extra virgin olive oil
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2
teaspoons quality olive oil 1
teaspoon cucumber
balsamic (or white
balsamic) 1/2
teaspoon pure maple
syrup 1/4
teaspoon sea salt few dashes of black pepper 1/8 to 1/4
teaspoon chipotle powder
Reduce the heat and add all the seasoning; the walnuts, fennel seeds, salt and pepper to taste, maple
syrup,
balsamic vinegar, nutritional yeast if you have it, if not a
teaspoon of marmite works well for extra umami.
8 tablespoons extra virgin olive oil 1
teaspoon ground mustard 7
teaspoons agave
syrup 8
teaspoons balsamic vinegar whole sea salt, just enough to taste 2 - 3 handfuls of fresh, ripe raspberries
1 cup lentils 3 cups vegetable stock or broth 1 large yellow onion 1 large carrot 1 stalk celery 2 tablespoons olive oil 2
teaspoons minced garlic 1 cup breadcrumbs 3/4 cup chopped walnuts 3 tablespoons ground flax mixed 1
teaspoon oregano 1
teaspoon sea salt 1/2
teaspoon ground black pepper 2 tablespoons ketchup 1 tablespoon pure maple
syrup 1 tablespoon
balsamic vinegar
Ingredients: 1 1/2 pounds green beans, washed and trimmed 1/3 cup orange juice 1/4 cup pomegranate juice 2 tablespoons white
balsamic vinegar 1 tablespoon maple
syrup 1
teaspoon onion powder salt and pepper to taste pomegranate seeds for garnish