This simple salad, made with thinly-sliced red onions, fresh herbs, and a drizzle of oil and vinegar, lets juicy summer tomatoes shine.
Whip up this 30-minute version of Moo Shu Pork at home with easy-to-find ingredients like boneless pork chops, store-bought coleslaw mix, mushrooms, scallions, and flour tortillas.
Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nourishing, easy to make, and a great way to get your veggies in!
This is a delicious recipe from my new book - Your Ultimate Body Shaping Guide. It's rich in plant-based goodness, healthy fats and minerals that support healthy gut function, glowing skin and a lean, toned body. Enjoy as a nourishing lunch or dinner on your body shaping plan.
This protein and vitamin-packed tangy salad is perfect for hot, summer days when the last thing you want to do is turn on the oven. Easy to make, high in plant-based protein and fibre, low in fat, filing, fresh and flavourful!
A lovely simple warm salad that is great in summer and winter too.
Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nourishing, easy to make, and a great way to get your veggies in!
Harissa Roasted Carrots with Maple-Lime Tahini Sauce, cilantro, and pomegranate. This stunning side dish is easy enough for weeknights, yet impressive enough for holiday dinners.
These Weight Watchers Burrito bowls are one of my top meal prep options. Easy to make, low in points and keep me full for hours.
Crunchy Vietnamese Cold Chicken Salad (Goi Ga) Recipe - A light and healthy chicken and cabbage salad that is gluten free and paleo-friendly!
Without the food, where is the party? It brings guests together, and tastes good too. Mary Crafts-Homer shares three options for fresh salads. Melon and Prosciutto Salad 1 Fresh Cantaloupe 2-4 oz Creminelli Prosciutto 2 cups Mozzarella balls 2 cups arugula Dressing 1/2 c olive oil 1/4 cup white balsamic vinegar 3 TBSP honey salt and pepper to taste melon baller Cut cantaloupe in half and clean out the center. Use your melon baller to create small spheres of cantaloupe. Cut prosciutto into thin strips, and toss with melon spheres, arugula and mozzarella. For dressing, combine ingredients and whisk rapidly for 30 seconds. Drizzle over salad. Serve and enjoy!
I discovered my love of beets on a trip to Portland years ago. Every menu seemed to offer them and each dish was more delicious than the last. An elegant beet goat cheese salad is easy to make at home, however. Top beets with goat cheese, honey, and a few crunchy toppings. You'll be reaching for seconds in no time!
Bean sprouts make a refreshing salad. Add some chilli powder to that and you got yourself a dynamite dish! I love spicy food even though I can’t handle it at times. There is something incredi…
This vegetarian dinner recipe is filled with crispy, fried halloumi, roast carrots, chickpeas and giant couscous, then flavoured with orange and cumin. It is a hearty, nutritious meal that is full of flavour and a great weeknight dinner recipe!
A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!
An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
While my family is not Italian, we have somewhat adopted the holiday tradition of the Feast of the Seven Fishes. This meal is typically done on Christmas Eve and is basically a seafood feast. Thi…
Crispy and Warm Roasted Lentil and Potato Salad with burst cherry tomatoes is a healthy vegan main dish or side. Rich in protein and iron. Gluten-free & dairy-free.
Australian Gourmet Traveller seafood entree recipe for Sicilian calamari salad
Dive into a fusion of coleslaw mix, vibrant bell peppers, creamy mayo-sour cream dressing, crunchy corn, hearty black beans, zesty lime, and a kick of taco seasoning. A Mexican fiesta for your taste buds!
Ready in just a few minutes, this is undoubtedly the Best Carrot Salad EVER! Try it once and I can guarantee that it will become your go-to carrot salad recipe! Just be sure not to leave the secret ingredient out...
You'll want to keep this close by all summer long.
A colourful vibrant substantial salad that is easy to make. Serve as a main meal, starter or side dish.
