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Spring Challenge Day 25-Asian Tofu Salad With Roasted Peanuts

Asian Tofu Salad with Roasted Peanuts About 3 tablespoons toasted sesame oil 2 Cloves fresh garlic, thinly sliced 3-4 Shallots, halved, thinly sliced into half moon pieces 5-6 Thin slices fresh ginger, finely minced Grated zest of 1 lemon Soy sauce 1 Red bell pepper, roasted over an open flame, peeled, seeded, diced 1 Carrot, […]

Spring Challenge Day 22- Caramelized Shallot And Roasted Pepper Linguine

Caramelized  Shallot And Roasted Pepper Linguine   About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into thin half-moon slices Sea salt Generous pinch red pepper flakes 2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops 2 Red bell peppers, […]

Spring Challenge Day 9- Cornbread With Green Bean Salad

Cornbread With Green Bean Salad Cornbread 2 Cups whole what pastry flour 1 Cup yellow cornmeal 21/2 Teaspoons baking powder Generous pinch of sea salt 1/2 Teaspoon of ground cinnamon 1/2 Cup extra-virgin olive oil 2 Tablespoons brown rice syrup 2/3 to 1 Cup plain soy milk 1/2 Cup fresh or frozen corn kernels   […]