Tag: healthy

spiced carrot, orange and cilantro soup
December 11, 2015

spiced carrot, orange and cilantro soup

Perfect for a late fall day, a warming hearty soup with lots of flavor, but make sure your spices are fresh for the best results. This soup freezes well. Print Recipe spiced carrot, orange and cilantro soup Author: Mary Griffiths Ingredients8 cups peeled and chopped …

Gluten-Free Option, Kid Friendly, Meat Free, Recipies
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by Mary
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roasted beet, parmesan, mixed greens and pumpkin seed salad
November 29, 2015

roasted beet, parmesan, mixed greens and pumpkin seed salad

The sweet roasted beets and parmesan pair perfectly with crunchy roasted pumpkin seeds. Print Recipe roasted beet, parmesan, mixed greens and pumpkin seed salad Author: Mary Griffiths Ingredients1 1/2 tablespoons balsamic vinegar1/2 cup olive oil1 clove crushed garlic1 tablespoon sugar1/8 teaspoon salt3 large handfuls mixed …

Gluten-Free Option, Meat Free, Recipies
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by Mary
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mixed greens, asparagus, pumpkin seed and apple salad
November 7, 2015

mixed greens, asparagus, pumpkin seed and apple salad


Roasted pumpkin seeds are a wonderful addition to any salad, but work particularly well with asparagus, apple and greens here.

Print Recipe

mixed greens, asparagus, pumpkin seed and apple salad

Author: Mary Griffiths

Ingredients

  • 4 cups mixed greens
  • 1 small bunch asparagus
  • 1 apple peeled and thinly sliced
  • 1/4 cup shelled raw pumpkin seeds
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon mustard
  • 2 teaspoons honey
  • 2 tablespoons plus 1 1/2 teaspoon olive oil

Instructions

  • Preheat oven to 350F
  • Wash and trim asparagus (or do the easy bend until it snaps method), place in a roasting dish with 1 teaspoon olive oil salt and pepper, coating the asparagus with the oil Roast in oven for 5 minutes for thin asparagus, up to 10 for thicker asparagus. Remove from oven and let cool.
  • In a small saucepan heat 1/2 teaspoon of oil over a medium heat, add the pumpkin seeds and fry until golden, stirring occasionally. Cool
  • Whisk together cider vinegar, honey, mustard and oil, salt and pepper. Mix the greens and apple with the dressing. Place on serving plate and top with asparagus and cooked pumpkin seeds (pepitas).

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Gluten-Free Option, Meat Free, Recipies
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by Mary
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1 Comment