eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
Note: Use raw beets and raw carrots. After the cake is
The dressing and salad ingredients can all be prepared ahead and set aside to
arge bowl. Add the fish and mash with a fork until
Combine green apple, red apple, yellow bell pepper, cucumber, beet, and carrot in a large bowl. Stir in onion, broccoli stem, celery, and parsley. Add olive oil, lemon juice, salt, and pepper. Toss to mix well. Garnish with pine nuts.
he dressing, whisk oil, vinegar and honey in a medium bowl
Melt butter in a frying pan and saute carrots for 2 mins. Add ginger and cayenne and cook for 2 mins. Add 2/3 cup water, season and simmer until almost evaporated. Add beets, remove from heat and allow to cool. Season vinegar and add a pinch of sugar. Gradually whisk in oil and toss with beet mixture and cheese. Arrange on lettuce leaves and sprinkle with parsley.
uice, ginger, paprika, cumin, garlic and cayenne pepper.
Add the
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
e preheated oven until tender and easily pierced with a knife
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
place in large saucepan beet carrots and eggs
boil til veggies are tender
chop veggies into pea sized pieces
chop eggs same way
add all ingredients together.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
To make the herb and noodle salad, soak noodles in boiling water
pray.
Place the carrots and onion on one side of
izzle in oils until smooth and emulsified.
Toss all