Finish with the remaining nuts, and
any torn celery leaves.
Not exact matches
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon,
tear the
leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped
celery 2 sprigs fresh thyme 1 bay
leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed,
leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio
leaves 2 cups cooked chickpeas or gigante beans
For the salad: 1 head chicory,
torn into pieces 1 head radicchio,
torn into pieces 1 vine - ripened tomato, thinly sliced seedless hot house cucumber, thinly sliced 1 stalk
celery, thinly sliced cup freshly chopped flat -
leaf parsley or tarragon cup freshly chopped basil 1 teaspoon toasted sesame seeds or 1 teaspoon ground flaxseeds or cup toasted pumpkin seeds