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One of the easiest honey infusions, lavender, whether fresh or dry will enhance honey into a sauce worth adding to all types of applications whether it is a cocktail with champagne or a lavender lemonade, start with this simple syrup.
Several years ago Rachel’s Organic, made a lavender yogurt I loved, except I found it a tad too sweet for my taste. This is my version by infusing honey with lavender and swirling it into thick, greek style plain yogurt. Thinner yogurt works too, but when it is thick the honey sauce works a bit better.
This simple herby grain salad is brought to us from Dr. Kaycie Rosen Grigel: Quinoa is one of my favorite grains. It is very high in protein, cooks quickly, and is quite versatile. This recipe is quite basic if you are serving it with something with complex flavors, but the addition of seeds, grapes, and herbs can turn it into something fancy. This is also great for dinner as a main or a side dish!
You know those little stuffed mushrooms that are so delightful at parties? Imagine a slightly bigger version, except with lentils instead of breading, making it not only gluten-free, but with protein too. Make it as a main dish or a side.
We start with cooked lentils which often need to be soaked and boiled. Alternatively, save time by using the tiny red lentils (cook up unsoaked in 15-20 minutes) or save even more time by buying them in a can, often at health food stores.
This is an almost classic macaroni salad with a yogurt dressing and more veggies than pasta. Use macaroni or small shells. Vary your vegetable additions from broccoli to cauliflower to radishes to even turnips. Just dice them up small and toss them in.
