An explosion of colours, between the pop of the orange pepper, the verdant green of the pesto and the glistening silver of the skin of wild caught cod. Naturally, everyone will be going into the oven, shortly.
Making quinoa exciting is not hard: just add sliced sautéed crimini mushrooms, onion, green onion, parsley and chunks of almond, et voilà!
Putting the “crisp” into crisp: tangy salad of orange, pink grapefruit, celery and parsley.
My classic olive oil-lemon spinach toss fave, except done with french shallots instead of garlic. Just as good. 🙂
High on nutrition, low on carbs, I give you: quinoa salad with crimini mushrooms and almonds, baked cod in pesto with perfectly tender and sweet orange bell pepper and a tangy two-citrus and celery salad. Naturally and appropriately served with a delectable glass of red wine.