Plant-Based Mediterranean Power Salad with Lemon Vinaigrette Packed with fiber, healthy fats, and plant-based protein, this colorful salad makes a vibrant lunch or dinner for spring. It’s full of fresh herbs, seasonal greens, and satisfying ingredients to nourish you from the inside out. Salad: 1 cup red quinoa, uncooked 2 cups water 1… Read More
Recipe by: Healthy Family Project 1 tbsp unsalted butter 1 large RealSweet® onion, thinly sliced ⅛ tsp salt 1 tbsp veggie stock 1 premade thin-crust flatbread 2 tsp olive oil, divided 3 oz goat cheese 1 cup arugula 2 Tbsp balsamic glaze Directions: Preheat oven to 425°F. Heat butter in a skillet over medium-low heat.… Read More
Ingredients: 4 ripe peaches, halved and pitted 2 tablespoons olive oil, divided 4 cups arugula 4 oz of burrata cheese 1/4 cup toasted pine nuts 2 – 3 tablespoons balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: Preheat the grill to medium-high heat. Brush the peach halves with 1 tablespoon… Read More
Dressing:: ⅓ cup olive oil 3 tablespoons freshly squeezed lemon juice 1 teaspoon dry powdered mustard 1tabelspoon honey ¼ teaspoon black pepper Pinch of teaspoon salt Beet Salad: 4 ounces (about 4 cups) fresh arugula 2 medium beets, cooked (roasted or boiled), diced 1/3 cup walnuts chopped 1/3 cup goat cheese, crumbled Directions: Make the… Read More
