a more complex oil with nutty tones of almondand green tomatothat is perfect over roastedvegetablesandcan even be used to draw out the richness in your favoritechocolate dishes
I thought I would try some in asaladand it worked so well with the saltyparmahamand cheese. Place the broccoli in a bowl drizzle with olive oil andseasonwithacrack of pepper andsalt
Whisk the garlic, vinegar, honey, andsaltand pepper, to taste, in a bowl until smooth. Brush both sides of the potatoeswithcanola oil andseasonwithsaltand pepper, to taste
Carefully, using some tongs, squeeze the roastedorangeand lemon juice into a bowl andadd the sameamount of extra-virgin olive oil anda little swig of red wine vinegar
The honey in the saucemakesareally nice changeandmakes the gravy nice and light for this time of year We paired ours with in seasonvegetables like purple sprouting broccoli and jersey royals
In asmall bowl, whisk together the lemon juice, vinegar, herbs, sour creamandhoney. Add the diced potatoes to the skillet in one layerand let cook without disturbing until golden brown on one side
Here I’ve combined beautifulroasted golden beetroot withroasted fennel and French green lentils, which hold their shapeafter cooking and provide both a bit of protein anda lovely nutty bite
Substitute artichokeheart for the avocado (can get frozen if you don’t want to dealwith fresh), and broccoli, mushrooms, celery, or green beans for the tomato, substitute sunflower oil or coconut oil for the olive oil, use honeyinstead of maple syrup, omit the walnutsand use sunflowers or pumpkin seeds instead (yum
I love the balance in this salad, the tangy citrusy dressing, the warm sweet beets, the slight bitterness from the arugula, the sprinkling of nuttiness from the sunflower seeds, the creamygoat cheese, the crunchy fennel…you get a little bit of everything and they all work really well together
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