Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

1/2 cup dry quinoa
2 cups vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 cloves garlic
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash salt and pepper
1 can (15 oz.) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved (optional)
2 avocados, diced
In a medium saucepan, soak quinoa in vegetable broth for about 15 minutes.  Bring to a boil, reduce heat and let quinoa simmer, stirring occasionally.  Cook for about 25-30 minutes or until liquid absorbs.  Remove from heat and put a lid on it.  Pour into a large bowl and set aside.  In a food processor, pulse spinach, cilantro, onion, and garlic until finely diced.  Add greens to bowl.  In a medium bowl, whisk together lemon juice, zest, mustard, olive oil, agave, cumin, salt, and pepper.  Pour into bowl.  Stir well to combine.  Add chickpeas, tomatoes, and avocado and fold in gently.  Refrigerate for 10-15 minutes before serving.
1/2 cup dry quinoa
2 cups vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 cloves garlic
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash salt and pepper
1 can (15 oz.) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved (optional)
2 avocados, diced
1 red bell pepper
1 can (15 oz.) chickpeas
2 cloves garlic
1/2 tsp. salt
1-2 tbsp. olive oil
1 can green beans
1 can wax beans
1 can garbanzo beans
1 can kidney beans
1 can black beans
1/2 cup bell pepper
1/2 cup onion
1/2 cup celery
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. pepper
1 beetroot, peeled and diced
2 cups chickpeas (canned or freshly made)
2 cloves garlic
1 tsp. cumin
1/2 tsp. salt
1-2 tbsp. olive oil
1 box (10 oz.) couscous
4 cups water
1/2 cup frozen lima beans
1/2 cup frozen peas
1 fresh beet, peeled and diced
2 carrots, peeled and julienned
1 orange, juiced
salt and pepper to taste
1 small head green cabbage, shredded
1 tsp. salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream
1 can (15 oz.) black beans, drained
1-2 cloves garlic
4 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. white wine vinegar
1/2 tsp. cumin
salt and pepper to taste
1 cup warm water (110 F)
2 tbsp. sugar
2 1/4 tsp. yeast
1/4 cup oil
3 cups bread flour
1 tsp. salt
8-10 red potatoes, quartered
2 tbsp. olive oil
1-2 tsp. thyme or italian seasoning
1 tsp. salt
4 cups flour
4 tbsp. sugar
1 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup margarine, softened
1 cup buttermilk substitute
1 egg or egg replacer
1/3 cup currants or raisins (optional)
1/4 cup margarine, melted
1/4 cup buttermilk substitute
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