At the end of each week, we have the practice of cleaning out the fridge. I like to use up the ingredients we have before placing another grocery order or venturing out to the store. This week, in our fridge, we had left over fresh herbs including parsley and cilantro, and a bag of carrots. Originally I was going to make a carrot cake, but it was a sunny warm Spring day, and I was suddenly craving a salad for dinner. So here is the refreshing salad I whipped up in less than 10 minutes that is perfect for a Memorial Day at home BBQ. Ingredients:
Directions:
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I want to give you all a recipe to follow that you can make easily make with your pantry staples. it is gluten free, and can be vegan, vegetarian if you use vegetable broth. Added bonus, if your kids are interested in cooking, you can get them involved too in preparing this dish. I made this on the stove top in less than 45 minutes! Directions:
This is a super easy Instant Pot recipe, and is quick to prep and cook. It's delicious choice if you are vegetarian or vegan. Also, enjoyable with a side of chicken if you're an omnivore! Ingredients:
Directions:
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AuthorRecipes for your health, curated by Margo Voskanian, MAOM, Lic. Ac. Dipl. Om. Archives
May 2020
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