Moroccan Carrot Salad with Spicy Lemon Dressing | Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.
This Veggie Power Bowl topped with Cashew Honey Mustard Dressing is just what you need after a workout. It’s power-packed with quinoa, sweet potatoes, dried tart cherries, spring greens, roasted tofu, and sunflower seeds that will keep you fueled and speed recovery.
Brussels Hash 2 T oil, 1 small shallot, minced, 2 handfuls mushrooms, 1 clove garlic, minced, 3 handfuls brussels sprouts, raw, S+P, juice of half a lemon Clean and slice shrooms. Set aside. Slice sprouts into ribbons... Saute shallots in oil, about four minutes. Add the mushrooms and a pinch of salt. Cook down, add garlic and cook for one minute more. Add brussels sprout ribbons and increase heat. Once browned and cooked well, remove from the heat, add lemon juice, and toss.