This is a hearty clean tasting salad that can be used as a main dish (2 servings) or for a side salad 4 to 6 servings. Dandelion greens or other greens can be used in place of the arugula (rocket). The combination of textures are very pleasing.
about 13 hours ago
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.
24 days ago
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Sugar-Free
By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!
This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.
24 days ago
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
I love these moist muffins. But I did add an extra egg, banana and 1/2 cup of blueberries in, then I found my muffins were almost too much moisture, because they hardly stood up on the wire rack, I had to cool them up-side down, which was very funny. But I still enjoyed the taste and moist texture, I had them with some yogurt, and they were a great pairing. If you make these muffins, just follow the recipe, no need to add extra moist ingredients, unless you want you muffins to be super moist like mine!