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Simply whisk together the sauce over heat and drop in the summer vegetables to lightly steam in the red thai curry sauce. The peanuts and cilantro are optional garnishes, although the peanuts add lovely flavor and protein. Serve over brown rice with a side of tofu, chicken or shrimp if desired.
Turkey sandwiches are the classic dish for Thanksgiving leftovers. Try making the turkey into a creamy salad instead. A hint of orange is our secret ingredient. Place on a bed of lettuce for a few more vegetables and/or place on your favorite bread.
Baby spinach wilts and sighs under beets lightly sauteed with a bit of salty turkey bacon.
This salad is a bit adventurous. Be tempted to try it, if only to experience the silky texture of the cocoa throughout the winter greens. Apples, dried cherries & the Cocoa Vinaigrette are warmed and tossed onto creamy goat cheese, crunchy almonds and fresh chard. Substitute cranberries for the dried cherries and another dark leafy green for the swiss chard, if unavailable. Leave out the cheese for a dairy-free or vegan option.
Strips of portobellos are sauteed with olive oil and balsamic and placed on arugula until it wilts and sighs. If vegan or dairy-free omit the Parmesan, simply double the walnuts and use olive oil instead of butter.
