Archive for December 2019
Cheesy Zucchini Palette
Zucchini Garnish is hard to resist. More than just a garnish, it is fun to eat just like stringy potatoes. If you want to store these for future recipes, make sure to make enough because they’ll be all gone before you know it. Cheesy Zucchini Palette Ingredients: 3 medium sized zucchini 3 tbsp. olive oil…
Read MoreMarinated Red Onion
Marinated Red Onion Ingredients:2 cups diced red onions½ cup olive oil½ cup balsamic vinegar½ cup agave Directions:Place the olive oil, vinegar, and agave into a bowl and whisk until evenly blended. Then place the onions into an air tight container. Pour the marinade sauce over the onions. Cover and refrigerate for 3 to 4 hours.…
Read MoreJulienne Red Bell Pepper Palette
Julienne Red Bell Pepper Palette Ingredients: 3 medium sized red bell pepper 3 tbsp. olive oil 1 tbsp. basil powder ¼ tsp. Himalayan sea salt ½ tsp. garlic powder ½ tsp. lemon juice ½ cup nutritional yeast Directions:Take a julienne vegetable peeler and turn the bell pepper into fine strips. Place into a bowl and…
Read MoreThai Salad with Almond Butter Dressing
Thai Salad with Almond Butter Dressing Purple Cabbage GarnishIngredients: 1 large head of purple cabbage OR 2 small heads of purple cabbage Note: You will need 2 large leaves per plate. If you are serving 6, you will need 12 leaves. Directions:Core the cabbage. Gently peel off the leaves without breaking them. Cut away the…
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