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Cannelle et Vanille | black quinoa, English peas, radish, avocado, and purslane salad
baked kale chips Recipe: rip (washed) kale into bite sized pieces (no big stems) coat with olive oil (about 2 tbsp) and salt to taste bake ate 350 for 8-10 min. or until CRISPY but not brown
Broiled Asparagus, a Poached Egg, and Charred Spring Onion and Garlic over Grits
Yellow Beans, Peas, Radish and Dill Salad by eatingclubvancouver #Salad #Yellow_Beans #eatingclubvancouver
by chuups
A Chicken Without Guilt Real Fake Chicken: The Op-Ed columnist Mark Bittman visits a factory that is perfecting a new type of vegetarian substitute for chicken
Creamy Spinach Enchiladas|A mix of spinach, corn, Cheddar, cream, and green chilies rolled in tortillas and baked until golden makes a comforting meal on a winter night.
4 repins
Escarole, Apple and Raw Golden-Beet SaladRecipe adapted by tastingtable from Alison Price Becker and Robert Gurvich, Alison Eighteen, New York City
1 repin
Bang Bang Cauliflower by thatssomichelle #Cauliflower #thatssomichelle
1 repin
Strawberries and goat cheese flatbread - h to the yeah!
1 repin
Roasted Crispy Chickpeas: An easy way to turn canned chickpeas into a crunchy, tasty snack or salad topping.
1 repin
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