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Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
This little appetizer is easier than it sounds as you make a quick caramelized pecans with a bit of kahlua that you dump on top of a hunk of brie. I usually do a small round brie, but a wedge works too. Serve it with your favorite crackers or thin French bread toasts. A garnish of sage and dried cranberries would be a lovely addition.
A creamy vegetable stuffed into a spicy pepper. If you can’t find kohlrabi substitute another root vegetable such as turnips or potatoes. Any pepper will do to be stuffed- spicy ones such as anaheim or sweet bells both work nicely. A food processor is the best way to make this dish, although mashing the kohlrabi by hand and leaving the sauce chunky is a tasty possibility as well.
Lavender infused honey and a light sprinkle of the buds takes this salad to a more romantic, sweet place. The floral taste is subtle but delightful. The crispy, salty prosciutto balances out the dish, but feel free to substitute salty nuts instead. Most spring vegetables play along nicely, including artichokes, radishes or even fiddleheads, pea shoots and english peas.
Use up leftovers to top a leafy green salad. Cranberry sauce becomes dressing. Stuffing becomes croutons and turkey ties it altogether.
