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  • Avi Cohen

    For the dressing 3 Tbs. extra-virgin olive oil 1-1/2 Tbs. Moscatel vinegar 1/2 tsp. kosher or fine sea salt 1/4 tsp. freshly ground pepper 1/3 cup golden raisins For the salad 1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks 3/4 cup thinly sliced celery heart (lightest green, innermost ribs only) 1/2 cup lightly packed celery leaves 1/4 cup lightly packed fresh flat-leaf parsley leaves

Spinach in Coconut Milk

מרק מנגולד טוניסאי

Sauteed chard with pomegranate sauce

מתכון לסלט עשבי תיבול, קשיו ולימון - מתכונים - וואלה! אוכל

Leafy Greens with BBQ Walnut Crumble (raw, vegan, gluten-free)