I have been making this traditional cranberry salad for holidays for several year now and it's always received really well. I get a lot of compliments at Thanksgiving by people that say they don't usually like cranberry salad but this one is really good, and asking for the recipe as well. I am also always a tad nervous of what picky little eaters (the kids) might think but they absolutely love it alongside with the adults.
Step 1. Chop cranberries in a food processor. Pour over into a mixing bowl and add sugar. Stir and let sit for a half an hour
Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!
This lentil and roast vegetables salad is a simplified and equally delicious recipe, adding a flavorful and nutty taste to any meat or fish main dish. Although it can serve as a side dish can be very easily serven on its own as a good source of vegetable protein and so many vitamins.
350 g lentils (organic) 1 large courgette (organic) 2 onions red (organic) 1 head cauliflower 2 large carrots 2 bunches cherry tomatoes on vine 2 tbsp balsamic vinegar (optional) 2 pepper red or yellow (organic) olive oil himalayan salt or sea salt, to taste
1. Preheat the oven at 180 C. 2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the type ...