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Squid with Burst Cherry Tomatoes | A Thought For Food

Tuna Chopped Salad 1 small red onion, thinly sliced 2 tablespoons red wine vinegar 2 small fennel bulbs, trimmed and diced (about 2 cups) 1/2 pound green beans, trimmed and diced 1/2 pound carrots (about 3 carrots), peeled and diced 1 15 1/2-ounce can chickpeas, drained 1 pint cherry tomatoes, halved 1 head radicchio, shredded 6 tablespoons olive oil kosher salt and black pepper 2 6-ounce cans tuna in oil 2 tablespoons chopped, fresh flat-leaf parsley

Sesame Kale Salad serves 4 as a side 1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed) 1 garlic clove, minced 2 t minced fresh ginger 3 T rice vinegar 1 T olive oil 1 T toasted sesame oil 1 T soy sauce 2 T minced red onion 1 carrot, shredded 1 T sesame seeds, toasted salt and pepper, to taste Parmesan cheese, to taste (optional)

Fresh salad, using grilled corn, avocado, cherry tomatoes