Posts by Month: May 2016
May 4 2016
Ingredients: 2 garlic cloves- pressed, 1/4 tsp. salt, 1/4 cup rice vinegar, 1/4 cup lime juice - fresh, 1 tsp. Dijon mustard (optional), salt and pepper to taste, 1 cup extra-virgin olive oil METHOD: In a small bowl, mash together the garlic and salt until they are blended into a past. Transfer garlic mixture to a glass jar with a tight-fitting lid. Add vinegar, lime juice, mustard, salt and pepper. Shake thoroughly to blend all ingredients. Add olive oil. Shake again until all of the ingredients are blended and smooth. Use immediately. Refrigerate leftovers.
May 4 2016
Ingredients: 3 cups quinoa - cooked, 1/4-1/2 cup Lime Vinaigrette (drthyr.com/recipes), 1/4 cup pine nuts - toasted, 1 organic yellow bell pepper - diced, 6 apricots - dried and diced, 3 Tbs. organic raisins (the golden yellow variety are very pretty in this salad), 2 Tbs. currants - dried, 1 tsp salt, 2Tbs cilantro or chives fresh and chopped, lettuce leaves - rinse and dry and leave whole, sprigs of flat-leaf parsley lime wedges METHOD: In a large mixing bowl, toss together the quinoa and lime vinaigrette dressing. In a separate bowl combine the pine nuts, apricots, raisins, currants, salt and cilantro or chives. Mix completely and add to the quinoa. Ladle each serving onto a prepared lettuce leaf. Garnish with sprig of parsley and a wedge of lime.