Out of all the citrus varieties found this season, blood oranges are unique. Their skin is just as gorgeous as the deep crimson hues and blood-colored flesh found on their insides. They almost have a hint of raspberry mixed with citrus notes. I find them to be less sweet than other oranges. They are just so darn elegant. Continue reading “Blood Orange and Olive Tabbouleh”
Do you ever flip through a cookbook and a recipe catches your eye but wonder how to turn what looks like an appetizer into a full hearty meal for your family?
These sweet potato cakes with preserved lemon yogurt sauce are allergy friendly with dairy free, soy free and gluten free options.
Continue reading “Sweet Potato Cakes with Preserved Lemon Yogurt Sauce”
Are you wondering what to do with your jar of preserved lemons? I made a large jar this winter and this Pearl ( also known as Israeli) couscous salad is a great vessel for these salty beauties. Continue reading “Preserved Lemon Pearl Couscous Salad”
Most days, whatever I have leftover in the fridge will serve as lunch. Sometimes, it is as simple as a can of sardines, mixed with yogurt, salt & pepper and a side of avocado. Other days; dinner leftovers. I was lucky enough to have roasted these beautiful golden beets a few days earlier.
Continue reading “Roasted Golden-Beet Salad”