Ingredients:Parsley – 1 2 cup, choppedBaby spinach – 2 cupsBalsamic vinegar – 1 tbsp.Celery stalks – 2, slicedArugula leaves – 2 cupsCucumbers – 2, slicedCilantro – 1 4 cup, choppedLemon – 1, juicedSalt and pepper – to tasteDirections: Mix all Ingredients:, except salt and pepper, in a large salad bowl. Season with
Ingredients:Brie cheese – 8 oz., crumbledBalsamic vinegar – 2 tbsp.Arugula leaves – 2 cups, rinsedExtra virgin olive oil – 2 tbsp.Quail eggs – 8, cooked and cut in halfDirections: Mix all Ingredients: together in a large salad bowl. The work is done and this salad is ready to eat. Best if eaten
Ingredients:1 cup faro2 cups vegetable stock6 artichoke hearts, chopped½ cup chopped parsley2 tablespoons chopped cilantro2 garlic cloves, chopped2 tablespoons extra virgin olive oilSalt and pepper to taste4 oz. feta cheese, crumbledDirections: Combine the faro and stock in a saucepan and cook on low heat untilall the liquid has been absorbed. When done,
Ingredients:1 cup bulgur2 cups vegetable stock¼ cup walnuts, chopped½ cup red grapes, halved1 cup cherry tomatoes, halved1 celery stalk, sliced1 shallot, sliced2 tablespoons dried red currants1 tablespoon walnut oil2 tablespoons balsamic vinegarSalt and pepper to taste¼ cup chopped parsleyDirections: Combine the bulgur with stock in a saucepan and cook on low heatuntil
Ingredients:½ cup couscous1 cup vegetable stock, hot2 red beets, cooked and diced2 tomatoes, diced1 cup chopped parsley¼ cup chopped cilantro1 tablespoon chopped mint2 tablespoons chopped chives2 tablespoons pine nutsSalt and pepper to taste1 lemon, juiced4 oz. feta cheese, crumbledDirections: Combine the couscous and hot stock in a bowl and allow to soak
Ingredients:3 cups arugula1 bunch asparagus, trimmed1 orange, cut into segments2 oz. Parmesan shavings¼ cup pistachios, shelled1 lemon, juiced2 tablespoons extra virgin olive oilSalt and pepper to tasteDirections: Pour a few cups of water in a large skillet and bring it to a boil with apinch of salt. Add the asparagus and cook
Ingredients• 2 tablespoons extra-virgin olive oil• 8 chicken thighs, skin on and bone in• 1 teaspoon salt• ¼ teaspoon freshly ground black pepper• 3 shallots, thinly sliced• 1 pound mushrooms, thinly sliced• 1 cup red wine• 1 cup chicken broth• 1 sprig fresh thymeDirections Place a large skillet over high heat. Add
Ingredients• 8 chicken thighs, skin on and bone in• 1 teaspoon salt• ¼ teaspoon freshly ground black pepper• 2 tablespoons extra-virgin olive oil• 1 onion, chopped• 1 red bell pepper, seeded and chopped• 3 garlic cloves, sliced• ½ cup red wine• 1 (28-ounce) can crushed tomatoes• 1 cup chicken broth or water•
Ingredients• 1 tablespoon extra-virgin olive oil• 1 tablespoon butter• 4 boneless, skinless chicken breasts• ½ medium onion, sliced• 1 garlic clove, sliced• ¼ cup blanched (skinless) unsalted almonds• ½ teaspoon ground cinnamon• ½ teaspoon ground nutmeg• ¼ teaspoon ground turmeric• ½ cup chicken broth• ¼ cup dry sherry• 1 teaspoon salt• ¼
Ingredients• ½ cup rice flour• 1 teaspoon ground cumin• 1 teaspoon ground ginger• 1 teaspoon ground cinnamon• ½ teaspoon salt• ¼ teaspoon freshly ground black pepper• 4 boneless, skinless chicken breasts• 3 tablespoons extra-virgin olive oil• 1 garlic clove, thinly sliced• ½ cup wine• ½ cup chicken broth or water• Several saffron