Spinach
Tangy Arugula and Goat Cheese
The Turista Chef
INGREDIENTS2 cups fresh spinach
2 cups wild arugula
1/4 cup goat cheese, crumbled
1 cup quinoa and bulgur mixed, steamed
1/4 cup dried cranberries
1/4 cup pine nuts, roasted
1/4 tsp oregano, dried spice
1/3 cup parsley, minced
1/4 tsp balsamic vinegar
1 tsp Liquid Aminos
2 tablespoon lemon
2 lemon wedges, garnish
DIRECTIONSPre-soak bulgur grain and quinoa in water for 1-3 hours until water is soaked into the grains and puffy. In a small frying pan heat grains for 5 minutes with Liquid Aminos to taste. Stir constantly.
Spicy Kale Invaded Florentine Rotini with Feta:
Headed out of town for a few days so I played around with some things in my fridge that would go bad before I left. Another inspiration for this was a) the cold and b) a lasagna sauce recipe my friend gave me: 1/4 cup red onion, chopped 1 tsp minced garlic (~1 clove) 2 tsp olive oil 2 cups kale, chopped 1 cup spinach, fresh 1 can diced tomatoes 1/2 small can tomato paste 1 1/2 cups basic tomato sauce 2 tsp italian seasoning 1/2 tsp freshly ground black pepper 1/2 tsp freshly ground sea salt 1 tsp cayenne pepper 2 tsp brown sugar whole wheat rotini, cooked according to package instructions feta cheese, crumbled Heat large skillet over medium-high heat. Once heated, add olive oil.Top Brands
Christian Dior
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