Green Kitchen Stories » Warm Cauliflower ‘Couscous’ Salad
BRING AN AVOCADO AND YOU HAVE LUNCH… 1. Mash onto crackers (or toast), top with a squeeze of lemon juice. 2. Slice onto steamed rice and sprinkle with togarashi and a few dashes of soy sauce. 3. Halve and drizzle with lemony vinaigrette. 4. Make a salad of cubed avocado and sliced cucumber; drizzle with olive oil and lime juice.
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lemongrass chicken bánh mì bowls. 2 stalks lemongrass, 1 clove garlic, 2 tb soy sauce or tamari,1 tb sesame oil, 2 chicken breasts. 1 c julienned daikon 1 c julienned carrots 1/4 c sugar 1/2 c white vinegar 1 c water Pinch of salt 2 c cooked brown rice 1 jalapeño some thin slices of cucumber sriracha mayo hoisin sauce a few sprigs of fresh cilantro
lemongrass chicken bánh mì bowls
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