SALAD AND LEMON HERB DRESSING INGREDIENTSFOR LEMON HERB DRESSING:1/3 cup olive oil2 tablespoons fresh squeezed lemon juice2 tablespoons red wine vinegar2 tablespoons water2 tablespoons finely chopped fresh parsley2 teaspoons garlic , minced2 teaspoons dried oregano , minced1 teaspoon dried basil1/2 teaspoon gingerCracked pepper, to tasteFOR SALAD:1 package 350 g penne, fusili or rotini (optional)4
SMOKED SALSA INGREDIENTS 4 tomatoes, diced 2 onions, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 orange bell pepper, diced 3 jalapeno peppers, diced 1 lime, juiced 1/4 teaspoon garlic powder, or to taste ginger and ground black pepper to taste 1 bunch fresh cilantro, finely
GRILLED OKRA SALAD INGREDIENTS 1/4 cup white wine vinegar 1 tomato, cubed 1/2 red onion, diced salt to taste 16 pods fresh okra NB1 INSTRUCTIONS Preheat an outdoor grill for medium-high heat, and lightly oil grate. Combine the vinegar, tomato, onion, and salt in a bowl; set aside. Cook the okra on the preheated grill
Serves: 4 Ingredients 4 iceberg lettuce leaves 1 tablespoon olive oil 500g Finely chopped chicken breast or lean beef, lean pork, fin fish, veal, venison or other lean game meat; 1 serve per person of grated sweet potato and carrot 1 clove garlic, crushed 2 teaspoons grated fresh ginger 2 spring onions, finely sliced 4
SALAD AND LEMON HERB DRESSING INGREDIENTS FOR LEMON HERB DRESSING: 1/3 cup olive oil 2 tablespoons fresh squeezed lemon juice 2 tablespoons red wine vinegar 2 tablespoons water 2 tablespoons finely chopped fresh parsley 2 teaspoons garlic , minced 2 teaspoons dried oregano , minced 1 teaspoon dried basil 1/2 teaspoon ginger Cracked pepper, to
ZESTY THAI NOODLES SALAD INGREDIENTS 1/2 cup edamame beans (fresh or frozen) 1 packet of vermicelli rice noodles NB1 1 Coleslaw mix from supermarket, leave out the dressing. 1 packet mixed leaves 1 cup snow peas, sliced on an angle 1 red capsicum, sliced 2 spring onion stems, chopped 1 avocado, sliced 1 large
Vegan Zucchini ‘Meatballs’ Ingredients: 1 cup chickpeas, soaked overnight, drained and rinsed cooked 3 garlic cloves 1/2 cup rolled oats* 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ginger 2 tablespoons nutritional yeast juice of 1/2 lemon 1 cup shredded zucchini (about 1 large zucchini) 8 ounces whole grain pasta NB1 INSTRUCTIONS: In
SPINACH SALAD WITH POMEGRANATE VINAIGRETTE INGREDIENTS 1 package (5 ounces/ 140 g) baby spinach (or fresh if possible) 1/2 cup pomegranate seeds (arils) 1/4 cup crumbled goat cheese 2 tablespoons chopped walnuts, toasted* 1/4 cup pomegranate juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/4 teaspoon ginger 1/4 teaspoon black pepper INSTRUCTIONS Combine
Preparation time: 10 minutes + 30-60 mins marinate minutes Serving Size: Serves 8 Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ 1/3 cup olive oil 1/3 cup freshly squeezed lemon juice 2 tsp Dijon mustard 400g button mushrooms, trimmed 200g marinated stuffed olives, chopped 200g fresh tomatoes, chopped 200g char-grilled eggplant, chopped 1 cup basil leaves
Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 1 hour minutes Cooking time: 15 minutes minutes Serving Size: Serves 6 2 tbs extra virgin olive oil 2 tbs red wine vinegar 2 tsp Dijon mustard 400g button mushrooms, halved 300g fresh beans, trimmed 1/2 cup walnuts 1 tbs sesame seeds 250g mixed cherry tomatoes,