Margaret Berg Art : Illustration : get well / sympathy card impressionistic
The Flowers XI, Abstract Art, Printed Canvas Wall Art
(notitle) - Art - #art #notitle
Watercolor Painting - Echinacea Floral - Pink Orange Coneflowers Art Print
Peanut sauce made with chick peas, not vats of peanut butter is not only a healthy way to get garbanzos in your diet, but when pulverized in the food processor, mimics the texture of high fat peanut butter. This is a delicious sauce to accompany anything on your plate – chicken, pork, burgers, fish, salads, wraps … limited only by your imagination!
Flank steak is one of the easiest cuts of steak to prepare. Marinate in a little soy sauce, garlic and olive oil, sear over high heat, allow to rest and you have never tasted anything so delectable!
The perfect way to prepare salmon is on the grill – with a quick marinade of dijon, soy sauce, olive oil, garlic & blue agave – the secret is touch it as little as possible – once when you put it on, once when you flip it and once when you take it off!
There’s nothing like a grilled pork loin, sliced up to feed a crowd – perfect in sandwiches, wraps, salads, paninis, pastas & rice dishes. For melt-in-your-mouth pork – the secret is a marinade, a pouch of wood chips and a hot grill!
Get yourself a mound of fresh, gorgeously green leaves – to the Japanese, this is gomae, to the rest of us, this is the only way to consume spinach. I promise. Stick with this method, switch up the greens, switch up the sauce and start scarfing spinach like you’re trying to turn green!
So how to perfectly cook bok choy? Simple – separate the leaves from the stalks – and you’ve got yourself a pile of perfecty prepped bok choy. Start with the stalks for a couple of minutes and finish with the leaves and sauté just until wilted – flavour any way you like – asian flavours are classic, but all sorts of things will work – so don’t pass by the bok choy, cause you’re passing up a green worth getting to know!
Sushi refers to the rice, it does not mean raw fish so on that note, making sushi at home is easy and versatile because most anything can end up un a sushi roll – tuna salad, hard-boiled eggs, lettuce, carrots, red peppers, avocado, cucumber, imitation crab – the list goes on and on and on.
Chicken cooked under a brick is flavourful, moist and tender, especially after marinating for a few hours. Whether you have a grill or simply a cast iron pan on the stove-top, this chicken will become a staple after the first time you try it.
A crisp, fresh, gorgeously green, green bean’s time has come thanks to soy sauce, garlic and blue agave – after a quick trip over high heat, douse your beans with these heavenly asian-inspired flavours and you’ll be more than happy to eat your beans, and everyone else’s too!
seared surimi crab
brownies with black beans, double chocolate & walnuts
eggs in pepper rings
hummus with spice & parsley
wild rice salad with toasted nuts & grapes
