by fifthcrow | Dec 8, 2015
Ingredients 3 cups broccoli florets 1½ cups radishes 1 tablespoon olive oil ¼ cup golden raisins ½ cup chopped red onion For the Dressing 1 tablespoon lemon juice 1 tablespoon unseasoned rice vinegar 1 garlic clove, minced ½ teaspoon Dijon mustard 2 tablespoons olive...
by fifthcrow | Dec 8, 2015
1 cups chopped fresh cilantro 1/2 cup chopped mint 2tsps fresh ginger, chopped 2tsps of garlic, chopped 2 tsps of green chili’s (serrano, habanero, or jalapeno), chopped 1 tablespoons desiccated coconut salt 2 Tbsps lemon juice blend all the ingredients together...
by fifthcrow | Sep 26, 2015
Baby Kale and Little Gem Salad with Bacon, Roasted Potatoes, and Truffle Vinaigrette Ingredients 12 oz baby potatoes (cut into bite-sized chunks) 2 Tbsp olive oil 8 oz bacon (cooked until crisp) 1 bag baby kale 2 little gems (cut crosswise into 1-inch-wide strips) 1 ½...
by fifthcrow | Sep 26, 2015
1 tablespoon olive oil 1 1/2 cups chopped Gypsy bell pepper 4 cloves minced garlic 1/8 teaspoon crushed red pepper 1/2 cup water 1/4 teaspoon dried rubbed sage 1 cup dried cannellini beans, soaked overnight, drained and rinsed 2 cups chicken or vegetable broth 1 cup...
by fifthcrow | Sep 26, 2015
5 cups reduced-sodium chicken broth, or vegetable broth 2 tablespoons extra-virgin olive oil 3 garlic cloves chopped 3-4 scallions chopped 3 cups chopped kabocha squash (1/2-inch pieces) 2 cups shiitake mushroom caps, thinly sliced 1/2 teaspoon dried thyme 1/2...
