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Crispy Shrimp Cakes|You can make these savory cakes—filled with chopped shrimp, horseradish, and chives—up to a day advance.
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How cool is that.....icing sculptor set with different design blades
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Mango Blueberry Quinoa Salad Ingredients: Quinoa 1/2 cup quinoa (washed) 1 cup water Salad ingredients (minus the quinoa) 1 mango cut into cubes 1/2 cup blueberries 1 medium cucumber cut into cubes 1/4 cup dried cranberries Dressing 1 1/2 tablespoons extra virgin olive oil Juice from 1 lemon 1 teaspoon orange marmalade 10 Basil leaves chopped finely Salt and pepper to taste How to do: Boil the water in a medium skillet, then add the quinoa. Turn heat down to medium, cover the skillet and let simmer for about 10-12 minutes or until the quinoa is cooked. Remove from heat and let the quinoa cool to room temperature. While the quinoa is cooking, prepare the other ingredients. Combine the fruits and cucumber in a medium bowl. And whisk together all of the dressing ingredients, except the basil. When the quinoa has cooled, combine the basil with the dressing and mix half of the dressing into the quinoa. Combine the quinoa with the fruits and cucumber mixture and serve immediately with the rest of the dressing.
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"A velvety avocado-watercress smoothie! Click here to read some of the health benefits of watercress; www.herbsarespeci...
Butternut Squash and Orange Cauliflower Soup Ingredients 2 Tbs olive oil 1 medium leek, washed, quartered and diced 2 garlic cloves, chopped 2 carrots, medium dice 1 orange cauliflower, chopped 1 small butternut squash, peel and medium diced 1 qt chicken or vegetable stock 2 cups water 2 tsp salt 1 tsp black pepper toasted pumpkin seeds purple basil oil, optional parmesan and herb crackers How to do In a large stock pot, sauté the leek, garlic and carrots with the olive oil for about 5 minutes. Add the cauliflower and butternut squash and sauté for a couple of minutes. Add the stock, water and salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes until tender. Puree the soup with a blender. Taste and add more salt and pepper if needed. Serve with a drizzle of purple basil oil, toasted pumpkin seeds and micro greens. Accompany the soup with the parmesan and herb crackers topped with some greens and goat cheese.
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Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Pie Ingredients & How to do -Herb pie Crust (Makes 1 large square tart and 18 2”x2” crackers) 2 ½ cups flour 1 ½ tsp salt 2 tsp fresh thyme 2 tsp fresh rosemary ½ tsp black pepper 8 oz butter, cut into cubes and chilled ½ cup ice water How to do Place the flour, salt, black pepper, thyme and rosemary in the bowl of a food processor. Pulse it three times to incorporated and aerate all ingredients. Add the cold butter into the food processor. Pulse it about 8-10 times until crumbly. Add the ice water all at once while pulsing until dough starts to come together. Dump the dough onto a work surface and form it into a square that is about 1 inch thick. Do not knead it or overwork it. Wrap it in plastic wrap and chill it for 2 hours. Roll the dough on a cold surface (preferably marble) to about 1/8” thick. Fill the square mold with the dough. Press sides gently and remove excess dough. Dock the bottom of the tart. Cover it with plastic wrap and it rest in the refrigerator for another hour. Gather the dough scraps and form them into a ball. Try not to knead it, just press the scraps together. Roll that ball to ¼” thickness and using a cookie cutter, cut squares. These will be the crackers. Transfer the squares to a sheet pan lined with parchment and refrigerate for 30 minutes before baking. Dock the crackers with a fork, sprinkle them with black pepper and grated parmesan cheese and bake at 375 for about 15 minutes. -Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Filling 2 Tbs olive oil 1 medium leek, washed, quartered and diced 1 head of baby broccoli, washed, stems removed and rough chopped 4 oz smoked salmon, medium diced 1 oz goat cheese, crumbled 1 tsp salt 1 tsp black pepper 2 tsp fresh thyme 3 eggs 1 cup whole milk ½ cup cream How to do In a medium pan, sauté the leeks in the olive oil until soft. Add the baby broccoli and sauté for 2 minutes. Remove the pan from the heat and let it cool. In the meantime, whisk the eggs, cream, milk, fresh thyme, salt and black pepper. Place the tart mold on a baking sheet. Spread the cooled sautéed vegetables over the tart crust. Spread the smoked salmon and goat cheese evenly throughout. Pour the custard on top. Bake at 425F for 15 minutes, then reduce to 375F and bake for about another 25 minutes until top is golden brown and it has puffed and the bottom of the crust is cooked.
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Salmon, cream cheese, avocado and alfalfa sprout sandwich
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Top Foods For Your Immune System: 11 Foods To Boost Your Immunity
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est Scandinavian Inspiration | strawberry sugar
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Spinach Burgers These are the absolute best! I am making them again tonight! Makes about 4 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg 1/4 c diced onion 1/2 c shredded cheese 1/2 c bread crumbs 1 tsp red pepper flakes 1 tsp salt 1/2 tsp garlic powder Mix well in a bowl Now, form into burger-sized patties. (or you can do spinach balls) Heat a non stick skillet over med-high. Spray with a bit of cooking spray. Cook about 5-6 minutes. Serve on your choice of bread product, or eat them “naked”.
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Butternut Squash and Roasted Red Pepper Soup. Vegan and Gluten Free.
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Grilled Eggplant, Halloumi and Pesto Burgers
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// cauliflower soup with mustard and gruyere croutons
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white chocolate cheesecake with fruits and whipped cream
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Joanna Swanson just made these for dinner. they are delicious!!