Not exact matches
Baked tofu strips with peanut dipping sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet
salad Chickpea & roasted vegetable
salad with tangy za'atar yoghurt dressing Chunky potato
salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek
salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese
salad Panzanella Potato, beetroot &
carrot gratin Potato & sweet potato gratin with
wild garlic leaves Roasted sweet potato
salad Roquefort, fig and raspberry
salad with honey dressing Semolina with three cheeses Soba noodle
salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian
salad)
-LSB-...] And then there was Friday evening... this one was your typical Thanksgiving feast; with turkey and ham, mashed potatoes and gravy, stuffing, corn,
carrots, two types of green bean casserole, pumpkin bread, a veggie tray, cranberry
salad, pumpkin pie, apple pie,
wild berry pie, the excess pie crust baked off with some cinnamon and sugar (a very rare indulgence), and I made an amazingly rich and delicious pecan pie without the crust (only because I was in a rush) from Predominantly Paleo.
Last night was a SK cook - a-thon: kale and
wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini
salad (I used
carrots instead, for a sweeter crunch paired with the gratin).
This
salad was also the same (but different) with
wild rice, spring greens,
carrots, tomatoes, bell peppers, and (duh) tempeh
salad.
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage
Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn
Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (
Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
Classic Caesar
Salad Cucumber
Salad Greek
Salad Lentil and Carrot
Salad Nicoise
Salad Italian Caprese
Salad Green Bean
Salad Marinated Tomato
Salad Orange and Beet
Salad Stir Fried Asparagus with Ginger and Cashews Grilled Mushrooms
Wild Rice with Vegetables Marinated Vegetables, Mediterranean Style Roasted Thyme Scented
Carrots Stir Fry Broccoli and Mushrooms Kale with Cranberries and Pine Nuts Eggplant Curry Roasted Jerusalem Artichokes
Aji de Gaillina, Peruvian Spicy Chicken Banana Island Chicken Curry Beef & Peanut Stir - Fly Blackened Phish Picanté (think Redfish or Snapper) Caribbean Tuna Cakes with Citrus Mayo Cayman Shrimp and Chickpea
Salad w / Roasted
Carrots Chili con Pollo El Rayo X Costa Rican Stir - Fry Court Bouillon with Fish Couscous With Chicken and Salsa Crabby Foo Yung Devilishly Good Enchiladas Diablito's Spaghetti Sauce Green Garlic Crab Cakes with Cilantro Caribbean Cream Haitian Legume Stew HMB Red Snapper Cheviche Iggy's Steak and Shrimp Fajitas Iguana Heat Shrimp Tacos Jah - May - Can Chicken Jerk Lamb Kebabs with Guava Dip Jerked Lamb with Pineapple Guava Lava Sauce Junkanoo Snapper Lake Elmo Chicken n» Rice Casserole Lebanese Burritos Lost Coast Curried Shrimp Mexican Pork and Bean Chili Mustard - Marinated Pork Tenderloin No - Brainer Grilled Salmon Nooge's Tipsy Roast Now that's a Spicy Meatball... Planked Sockeye Salmon w / Mango - Passionfruit Glaze Pork Stuffed Sweet Plantain, with Ajili - mojili Roast Chipotlé Chicken Lickin» Roasted Chicken with Spicy
Wild Rice Stuffing Sammy's Seafood Gumbo Shrimp Tacos with Mango & Habanero Sauce Shrimp Tacos with Mango & Habanero Sauce Sloppy Iguana's (sort «a like a Sloppy Joe) Smokey Chipotle Citrus - marinated Pork Tenderloin Steak Tacos ala Iggy Thai - Sting Basil Chicken Zesty Chicken Chilli
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
Wild Rice
Salad with Broccoli Recipe 2 cups cooked
wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded
carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad Ingredients: cup wild rice 1 cup dried butter beans medium carrots 1 smal
Wild Rice, Butter Bean, and Garlic Roasted Carrot
Salad Ingredients: cup
wild rice 1 cup dried butter beans medium carrots 1 smal
wild rice 1 cup dried butter beans medium
carrots 1 small r.
Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar
Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted
Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan
Wild Greens Zucchini - Potato Casserole
Sammy's abundance of composed
salads include Red Quinoa with Gold Beets, Organic Grape Tomatoes, Avocado, Red Onion,
Wild Arugula, Parsley, Mint, Scallions & Citrus Chili Vinaigrette; Local Strawberry & Snap Pea with Organic Field Greens, Toasted Almonds & Goat Cheese; and Spicy Singapore Chop with Chilled Chicken Breast, Napa Cabbage, Organic Greens,
Carrots, Broccolini, Pea Shoots, Red Onion, Cilantro & Ginger Lime Dressing.
This bright, colorful
salad features asparagus, mushrooms,
carrots,
wild salmon, and toasted sesame seeds on a bed of baby spinach.
Also catching my eye this week is this Vegan Lentil Loaf with Roasted
Carrots and Portobellos (except without the mushrooms, because, yuck) from Veganosity, this Shaved Brussels Sprouts and Kale
Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed «Parmesan» from The Full Helping, and this
Wild Rice Stuffing with Butternut Squash, Pears, and Pecans from The Roasted Root.
OKANAGAN
SALAD BAR Green Leafs, Cole Slaw, Pasta, Potato, Quinoa, Roasted Vegetable Salad, Radish, Carrots and Raisin, Brussel Sprout and Apple Buttermilk Ranch, Wild Honey Vinaig
SALAD BAR Green Leafs, Cole Slaw, Pasta, Potato, Quinoa, Roasted Vegetable
Salad, Radish, Carrots and Raisin, Brussel Sprout and Apple Buttermilk Ranch, Wild Honey Vinaig
Salad, Radish,
Carrots and Raisin, Brussel Sprout and Apple Buttermilk Ranch,
Wild Honey Vinaigrette