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Blueberry And Feta Toasted Walnut Salad

SweatTheStyle_BlueBerryAruglaSalad Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced

Instructions:
Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.

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Funky Fungi

AdrianneHo_FungiSaladIngredients:
Oyster Mushrooms: Separated, Cleaned, and Dried
Parmesan Cheese: Thinly Grated
Olive Oil: Enough To Drizzle
Balsamic Vinegar: Enough To Drizzle

Instructions:
Heat oven to 425 degrees F. Lightly coat oyster mushrooms with olive oil. An easy tip is to put the mushrooms in a plastic bag with 3 Tbsp of olive oil and shake to make sure they are evenly coated. Dip oiled mushrooms in parmesan cheese and set on non-stick oven tray. Lightly sprinkle a little more cheese on each mushroom. Heat in oven for 10-15 minutes until mushrooms are golden and crispy. Toss the arugula in olive oil and balsamic vinegar. Take out the mushrooms, and place on top of the salad still warm and serve.

Mushrooms are as meaty as chicken you won’t know what’s missin’!

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