We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer. Ingredients 1/4 cup extra virgin olive oil, plus more as needed 6 garlic cloves, peeled and finely chopped 1 large white onion, peeled […]
We always have a can of chickpeas (also called garbanzo beans or ceci beans) in our pantry for a quick side dish or salad. Rich in protein, fiber, and minerals, this is one versatile carbohydrate that satisfies hearty appetites. Ingredients 1/4 cup extra virgin olive oil 1 tablespoon lemon juice 1/8 cup red wine vinegar […]
Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal. Ingredients 2 large heads of cauliflower, stems lightly trimmed 2 ears of sweet corn, husked 1/4 cup extra virgin olive oil, plus extra for drizzling 1 fresh red chile, seeded and minced 4 scallions, white and green parts […]
Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs. Ingredients 3 whole medium lemons, scrubbed 1 pound thin spaghetti Kosher salt 1/2 cup grated Parmigiano-Reggiano 1/4 cup extra virgin olive oil […]
