Monthly Archives: March 2013

Chickpea Flatbread

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chickpea flatbread

In case you missed this recipe in the Washington Post a few weeks ago, I’m posting it here because I think that everyone should try this flatbread. I have made it several times already and my husband has professed that he could live off of it. It’s really a cinch to make, has very few [...]

Multigrain Pancakes

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These pancakes are a snap to throw together on a Saturday or Sunday morning. They are made from 100% whole grain flours, yet they are light and moist. The buttermilk gives them a little zing. The batter can be used for waffles as well. Any leftover batter will keep well in the refrigerator for a [...]

Tuscan Kale Chopped Salad

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tuscan kale chopped salad

This is a delicious, raw kale salad full of nutrients. Since this is a chopped salad, you want to chop everything into small pieces. It’s best to use the Lacinato (also know as Tuscan) kale in this salad. You can also substitute half the kale with romaine if you prefer. This salad keeps well for [...]

Caesar Salad with Toasted Pecans and Green Apple “Croutons”

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caesar salad

This caesar salad is very light, simple and tasty. There’s no mayonnaise or anchovies in the dressing. Instead I use Thai fish sauce which you can find in the Asian section of supermarkets. Serves: 4 Ingredients: For the Dressing: 1/2 cup extra virgin olive oil 1 clove garlic, minced 2 tablespoons freshly squeezed lemon juice [...]