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Eco Friendly Travel Tips That Also Save You Money
May 17, 2012 06:05 -
Grilled Peach Salad with a Honey-Lemon Vinaigrette and Burrata
May 17, 2012 05:05 -
Staying Green While Relocating Your Home
May 16, 2012 06:05 -
Grilled Tuna Topped with Wild Berry Chutney
May 16, 2012 05:05 -
Going Vegetarian as a Family
May 15, 2012 06:05
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Tiny Green Mom:
We are more than happy to work together with you - please feel free to reach out -
DRIA:
Thanks for the great writeup! The DRIA cover is a favorite of many mother largel -
PeaceBang:
I purchased a packet of the Lemongrass Basil simmer sauce at Whole Foods and jus -
Tiny Green Mom:
We are going to make them again this weekend - YUM! -
Len Saunders:
Enjoyed the article and tips. Len Saunders, Author, Keeping Kids Fit http://ww
Archive for the ‘Recipe of the Day’ Category
Grilled Corn On The Cob
Grilled Corn On The Cob Ingredients 6 ears of corn in husks Cold water Salt and Pepper to taste Butter or extra virgin olive oil to taste Preparation Preheat grill to 350 degrees Fahrenheit. Optional: Before submerging the corn, season the water with your favorite spices, including garlic, parsley, oregano, etc. Remove the first layer [...]
Whipped Feta Dip
Serve this light, summery dip courtesy of Home Gardening & Entertaining Expert, Valerie Rice, with a platter of fresh vegetables for extra crunch and flavor! Whipped Feta Dip Ingredients 10 12 ounces feta cheese (A good choice is Israeli feta because it¹s so creamy) 4 piquillo peppers, drained 1 tablespoon dried Aleppo pepper* 1Ž2 [...]
Pesto-Coated Carrot and Parsnip Fettuccini
This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta. Pesto-Coated Carrot and Parsnip Fettuccini (page 236) Ingredients 3 large carrots, peeled 3 large [...]
Mango, Jicama, Pumpkin Seed and Fresh Herb Salad
This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic. Mango, Jicama, Pumpkin Seed and Fresh Herb Salad (page 154) Ingredients 2 cups sliced peeled jicama 1 cup sliced peeled mango 1⁄2 cup raw pumpkin seeds 2 tbsp freshly squeezed [...]
Individual Tres Leches Cakes
Tres Leches or “three milks” is a classic Mexican dessert traditionally made with yellow cake drenched with sweetened condensed milk, evaporated milk and cream; topped with whipped cream and a cherry. We make ours in individual dessert cups (no sharing required!) and switch out the milks for our creamy goat’s milk yogurt and tangy kefir [...]
Chicken Tinga Tacos with Avocado Chile Crema and Chipotle Lime Slaw
Fun to say and even more fun to eat, chicken tinga tacos are extra tender and moist due to a dip in Green Valley Organics Kefir and a slow roast in the oven (or crock pot). Short on time? Simply marinate the chicken for one hour, skip the oven and fire up the grill. Chicken [...]
Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish
Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Kefir…even on the hottest summer days. It’s perfect for a quick entrée soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer. Chilled Avocado Soup with [...]
Morning Energy Bars
These bars are the perfect way to start your day, as they contain proteins, healthy fats and carbohydrates and an abundance of micronutrients such as calcium, magnesium and potassium. Morning Energy Bars (page 35) Ingredients 2 cups chopped pitted dates 2 tbsp raw cacao powder (see Tips) 3 tbsp raw agave nectar (see Tips) [...]
Fresh Tomato and Basil Flatbread
Fresh Tomato and Basil Flatbread Created by Chef Oscar del Rivero, Peacock Garden Cafe Ingredients 3 1/2 cups all purpose flour, plus extra for dusting 1/2 teaspoon baking soda 1 teaspoon fine sea salt, plus extra to taste 10 to 12 tablespoons water 2 tablespoons extra-virgin olive oil ½ cup goat cheese 1-2 [...]
Pesto and Pea Lasagna
This vegetarian lasagna requires making a couple of components, but it comes together quickly because those components don’t need to be cooked. Just blend basil, Parmesan, pine nuts, and garlic in a food processor for the pesto. Use the same food processor—you don’t even need to wash it—to make the pea, ricotta, and Parmesan cheese [...]
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