Stine Mari / Ginger with Spice

Watermelon Salad with Feta Cheese and Mint, it's fresh, it's sweet and it's perfect as a side dish to any Summer dish. It's few in ingredients and high in Summer vibe.

1.2 kg cubed watermelon
75 gr feta cheese
handful mint
1 tbsp honey
1/2 lime
sea salt
8
  1. Mix cubed watermelon, mint and crumbled feta cheese in a bowl.
  2. Sprinkle with sea salt and drizzle over some honey and lime juice.

See the full directions on my site
Nutritions

Calories
40

Sodium
112mg
4% DV

Fat
2g
3% DV

Protein
1g
2% DV

Carbs
4g
1% DV

Fiber
0.3g
1% DV

There's no easier, healthier or tastier way to enjoy fresh summer vegetables than in this simple Dump-and-Bake Ratatouille! Served hot or cold, it's a delicious side dish or vegetarian entree that completes any meal.

1 eggplant
1 large sweet onion
2 sweet bell peppers
3 zucchini
4 tomatoes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 T fresh oregano
6 oz tomato paste
1 T olive oil
4 t minced garlic
8
  1. Cut the eggplant into chunks. In a colander, toss the eggplant with 1 tsp. salt, then let drain for about 30 minutes. Pat the eggplant dry with paper towels.
  2. Meanwhile, spray a deep 9 x 13-inch ...
    See the full directions on my site
Nutritions

Calories
61

Sodium
23mg
0% DV

Fat
1g
3% DV

Protein
2g
5% DV

Carbs
10g
3% DV

Fiber
2g
10% DV
8-10 cups spinach
1 pack asparagus ( cut into ribbons )
1/2 cup cranberries
2 tablespoons shallots or onions ( minced )
1 avocado ( sliced )
2 tablespoons hemp seeds ( optional )
Salad dressing
1/4 cup extra-virgin olive
2 tablespoons honey or agave syrup
1 tablespoon Dijon mustard
2 teaspoons nutritional yeast
to taste Salt
2 tablespoons toasted sesame seeds ( Notes )
2 tablespoons poppy seeds ( optional )
1/4 cup almonds
1/4 cup lemon juice
1/2 tsp garlic
6
Make the salad dressing: In a small blender or hand blender, blend together the olive oil, lemon juice, honey, dijon, nutritional yeast, garlic, and salt until smooth. Stir in the sesame seeds and optional ...
See the full directions on my site
Nutritions

Calories
221

Sodium
127mg
5% DV

Fat
15g
24% DV

Protein
4g
9% DV

Carbs
15g
5% DV

Fiber
4g
19% DV

One of my ancestors was with Brigham Young on that important trip and wrote about it in his journal. One of the things that I have learned by reading these accounts is that these pioneers spent much of their day just trying to figure out what to eat. All of them carried flour for biscuits and bread and they hunted and fished anytime they could to keep going. We also know they used dutch ovens along the way to cook their meals. This meal is in honor of these pioneers.

1 (½ lbs) of Buffalo meat ( or beef, venison, antelope, etc. )
6 medium potatoes
6 carrots
1 onion
2 stalks of celery (pioneers probably didn’t have this, so you can leave it out for authenticity)
6 bouillon cubes
6 cups water
2 Tablespoons cooking oil
4 cloves Garlic (again, they probably didn’t have garlic, but we sure like it)
Salt and Pepper to taste
Cayenne pepper to taste
3 tsp cornstarch to thicken
For a 12-inch Dutch oven to reach 350 degrees, you’ll need to use 24 briquettes. If you are also making biscuits and stacking your ovens, start 36 briquettes. Cut the meat into stew-sized chunks Chop carrots, ...
See the full directions on my site
Nutritions

Calories
1528

Sodium
1102mg
45% DV

Fat
79g
122% DV

Protein
168g
336% DV

Carbs
156g
53% DV

Fiber
51g
204% DV
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.