Rinse greens several times thoroughly. Bring large pot salted water to boil. Add greens and blanch 1 minute. Drain and rinse with cold water. With hands, squeeze out the excess liquid. Chop greens coarsely.
In large skillet, heat 2T olive oil. When hot, add the greens, garlic, salt and pepper. Cook, stirring constantly for 2 minutes or until greens are tender but still bright colored.
Transfer to bowl. In smaller bowl whisk lemon juice, salt, pepper and remaining 1T olive oil. Pour over greens and toss well. Add onion, tomato and almonds. Toss. Adjust seasonings to taste.
Directions: 1. Combine cabbage, onions, tomato, cucumber, olives, feta, and oregano. 2. Combine olive oil, lemon juice, and garlic. Wisk to mix. 3. Pour dressing over vegetables and toss. 4. Top with pine nuts, if desired
Ingredients: • 1 can chickpeas, drained and rinsed • 1-1/2 cup tomato, seeded and diced • 1/2 -3/4 cup feta, cubed • 1/4-1/2 cup red onion, diced • 1 tablespoon finely chopped mint • 1 tablespoon finely chopped basil • 1-1/2 tablespoon lemon juice • extra virgin olive oil, to taste • sea salt and freshly ground pepper, to taste
Directions: 1. Combine the onions and tomatoes in a bowl, drizzle with lemon juice and olive oil. Then add salt and pepper. 2. Add chickpeas, feta and very finely chopped or diced herbs. 3. Mix well, adjust seasoning and place in refrigerator for at least 20 minutes. Salad will marinate and flavors will continue to develop. 4. Serve and enjoy!
2 tablespoons grapeseed or olive oil (I used EVOO)
1/4 teaspoon salt
2 cups cooked black quinoa (or a blend) cooled
1 1/2 cups black beans, drained and rinsed ( a 15-ounce can)
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.